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Blueberry Crumb Coffee Cake

Guest Author - Sandy Moyer

Blueberry Crumb Coffee Cake

Use fresh blueberries in this recipe for a classic coffee cake. This recipe makes a 9" cake. The recipe can be doubled for an oblong cake made in a 9" x 13" cake pan.

    topping ....
  • 1/3 cup flour
  • 1/3 cup sugar
  • 1 tsp. cinnamon
  • 1/4 cup butter

    cake ....

  • 2 cups flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 3/4 cup sugar
  • 1/4 cup butter
  • 1 egg, lightly beaten
  • 1 tsp. vanilla
  • 1/2 cup milk
  • 2 cups fresh blueberries

Preparation -
Mix the flour, sugar, and cinnamon together in a small bowl. Toss the mixture with 1/4 cup butter to make the crumb topping; set aside. Mix the flour, baking powder and salt together in a bowl; set aside. In a separate, large mixing bowl, mix the sugar, butter, egg and vanilla together. Add the milk, alternately with the flour mixture. Stir -just until blended. Stir in the blueberries. Pour the batter into a greased and floured 9" square or round cake pan. Sprinkle the crumbs over top. Bake in a preheated oven at 375º for 40 to 45 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool for 10 minutes before removing the cake from the pan. This recipe can be doubled for a 9" x 13" cake pan. Allow about 5 addtional minutes of baking time for the larger cake.

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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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