Blueberry Coffee Cake
I usually put the kids on “crumble patrol” when making this. They love being a part of the process and love the finished product! Author: Amanda Rettke Recipe Type: Breakfast Total Time: PT50M
Serving size: 1
Calories per serving: 6,566.25
4 cups (500g) all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (2 sticks or 226g) butter, (room temperature)
2 cups (400g) granulated sugar
4 large eggs, (room temperature)
1 cup milk
1/4 cup vegetable oil
2 teaspoons vanilla extract
2 3 cups 2 -3 blueberries -frozen or fresh ((depending on the size of blueberries))
1/3 cup brown sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
3 tablespoons cold butter
1/2 cup powdered sugar
2 tablespoons milk
In a large bowl combine the flour, baking powder, and salt.
In a stand mixer (or using a hand-held mixer) cream butter and sugar until fluffy, about 2-3 minutes.
Add eggs, milk, oil, and vanilla; mix on low for about 1 minute.
Add dry ingredients to butter mixture and blend on medium for 30 seconds, mixing until ingredients are JUST incorporated.
Remove bowl from mixer and fold in blueberries.
Place batter in a prepared 9×13 casserole pan. Prepare crumble and add it on top of the batter. (directions below)
Using a food processor, fork, or your hands, combine brown sugar, flour, cinnamon, and cold butter pieces in a bowl. (I prefer clean hands) Make sure the butter is broken down and no larger than a pea when you are done.
Bake coffee cake at 350°F for 35-40 minutes or until an inserted toothpick comes out mostly clean. If your top is starting to brown, cover the coffee cake with foil.
Combine the powdered sugar and milk. Feel free to add a few drops of additional milk at a time until it reaches drizzling consistency.
Drizzle glaze over a warm cake and serve.