blueberry coffee cake i

Ingredients

• Servings: 1
• 1 cup packed brown sugar
• 2/3 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 cup butter
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup butter
• 1 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 cup fresh blueberries
• 1/4 cup confectioners' sugar for dusting

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• heat oven to 350 degrees f (175 degrees c). coat a bundt pan well with cooking spray.
• make the streusel topping: mix 1 brown cup sugar, 2/3 cup flour, and cinnamon in a medium bowl. cut in 1/2 cup butter or margarine; topping mixture will be crumbly. set aside.
• for the cake: beat 1/2 cup butter or margarine in large bowl until creamy; add 1 cup white sugar, and beat until fluffy. beat in egg and vanilla. whisk together 2 cups flour, baking powder, and salt; add alternately with the milk to the creamed mixture, beating well after each addition.
• spread half the batter in the prepared pan. cover with berries, and add remaining batter by tablespoons. cover with streusel topping.
• bake at 350 degrees f (175 degrees c) for 55 to 60 minutes, until deep golden brown. remove pan to wire rack to cool. invert a plate after cake has cooled, and dust with confectioners' sugar.