Blueberry Crumb Coffee Cake

Yield:
8 servings

Preparation Time:
15 min; Cook: 45 min

Ingredients:

  1. Crumb Topping:
  2. 1/2 cup granulated sugar
  3. 1/3 cup flour
  4. 1/2 teaspoon cinnamon
  5. 1/4 cup cold butter
  6. Blueberry Coffee Cake:
  7. 2 cups flour
  8. 3/4 cup granulated sugar
  9. 1/4 cup butter, softened
  10. 3/4 cup milk
  11. 1 egg
  12. 2 1/2 teaspoons baking powder
  13. 3/4 teaspoon salt
  14. 2 cups fresh blueberries (1 pint)
  15. Vanilla Glaze:
  16. 1/2 cup powdered sugar
  17. 1/4 teaspoon vanilla extract
  18. 1 1/2 teaspoons water
Directions:

Crumb Topping:
Mix sugar, flour and cinnamon. Cut in cold butter with fork until crumbly. Set aside.

Coffee Cake:
Preheat oven to 375 degrees F

Spray bottom and sides of a 9 x 3 inch springform pan with nonstick cooking spray.

Mix flour, sugar, softened butter, milk, egg, baking powder and salt in large bowl; beat for 30 seconds until batter is combined. Fold in blueberries.

Spread batter in pan. Sprinkle with crumb topping. Bake for 45 to 50 minutes or until toothpick inserted in center comes out clean.

Remove from oven to a cooling rack. Cool for 10-15 minutes. Release and remove springform pan sides. Drizzle warm coffee cake with vanilla glaze and top with a handful of fresh blueberries.

Vanilla Glaze:
Mix powdered sugar, extract and water until smooth and thin enough to drizzle over coffee cake.

Photo and food styling by Webstop


TDS 3