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Add a photoSoft, crumbly coffee cake made with blueberries and cinnamon. Perfect for a lazy morning brunch or a late night snack.
Ingredients
- 4 tablespoons butter or margarine, at room temperature
- 3/4 cup sugar
- 1 egg, at room temperature
- 1/2 cup milk
- 2 cups of flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups fresh blueberries
- Topping
- 1/2 cup flour
- 1/2teaspoon gound cinnamon
- 4 tablespoons cold butter cut in pieces
Directions
- Preheat the oven to 375F. Grease a 9 inch square baking dish.
- With an electric mixer, cream the butter with the sugar until light and fluffy.
- Add the egg, beat to combine, then mix in the milk until blended.
- Sift over the flour, baking powder and salt and stir just enough to blend the ingredients
- Add the blueberries and stir. Transfer to the baking dish.
- For the topping, place the sugar, flour, cinnamon, and butter in a mixing bowl. Cut in with a pastry blender until the mixture resembles coarse crumbs.
- Sprinkle the topping over the batter in pan.
- Bake until a cake tester inserted in the center comes out clean, about 45 minutes. Serve warm or cold.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 8 servings | |
| Calories 354 | |
| Calories from Fat 115 | 32% |
| Total Fat 13.06g | 16% |
| Saturated Fat 7.82g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 557mg | 23% |
| Potassium 102mg | 3% |
| Total Carbs 54.39g | 15% |
| Dietary Fiber 1.9g | 6% |
| Sugars 23.19g | 15% |
| Protein 5.6g | 9% |
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