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BLUEBERRY COFFEE CAKE WITH STREUSEL TOPPING

Recipe provided by Judy Shortsleeve.

Ingredients

For Coffee Cake:

  • 2 cups flour
  • 1 cup sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • ¹⁄3 cup softened margarine
  • 1 cup milk
  • 1 egg
  • 1 cup blueberries

For Streusel Topping:

  • ½ cup walnuts, chopped
  • ¹⁄3 cup brown sugar
  • ¼ cup flour
  • ½ teaspoon cinnamon
  • 3 teaspoons margarine

For Coffee Cake Glaze:

  • 1 cup confectioners’ sugar
  • 2 tablespoons milk
  • ¼ teaspoon vanilla

Directions

1. Preheat oven to 350°.

2. Beat all ingredients, except blueberries, in a large bowl on a low speed for 30 seconds. Then beat on a medium speed for two minutes, scrapping bowl occasionally.

3. In a separate bowl, combine all ingredients for the streusel topping.

4. Grease a 13-by-9-inch pan. Spread half the coffee cake batter in the pan. Sprinkle blueberries over the batter and then top with the rest of the batter. Add streusel topping and bake in oven for 30 to 40 minutes.

5.  Mix all ingredients together for the glaze. Top cake with glaze after removing cake from oven.

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