BLUEBERRY COFFEECAKE WITH STREUSEL TOPPING

This Blueberry Coffeecake with Streusel Topping is an old Amish recipe that makes the precise breakfast or dessert!

This recipe became tailored from a recipe within the Cooking from duvet united states of america Cookbook which is packed with Amish and Mennonite recipes.

searching out other coffeecake recipes? take a look at out my different coffeecake recipes, Crock Pot coffee Cake, Caramel Apple espresso Cake, Butterscotch espresso Cake and Banana Cream coffee Cake.

Blueberry Coffeecake with Streusel Topping is the right breakfast or dessert to serve at a brunch or potluck and would be superb as an afternoon pick out me up served with coffee.

INGREDIENTS:

• 6 tablespoons butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 2 cups flour
• 3 Tablespoons cornstarch
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• ½ cup milk
• 2 cups fresh blueberries or thawed frozen berries

Streusel

• ¼ cup sugar
• ¼ cup brown sugar
• ⅓ cup flour
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ cup (1/2 stick) butter, cold

INSTRUCTIONS:

1. In a medium bowl, mix the dry streusel components after which cut within the cold butter (this will also be accomplished in a food processor) and set apart.
2. Preheat the oven to 375 stages.
3. In a massive mixer bowl, cream the butter and sugar.
4. add the egg and mix.
5. In every other bowl, blend the dry substances.
6. upload the dry ingredients to the butter mixture alternating with the milk with the mixer on low speed.
7. add the vanilla and mix together.
8. Fold the blueberries in through hand with a spoon, the batter will be very thick.
9. unfold the batter flippantly in a 8 inch square pan sprayed with cooking spray.
10. unfold the streusel over the cake batter.
11. Bake for forty mins or until a toothpick comes out easy from the center of the cake.
12. allow cake cool for 15 minutes, then cut into squares and serve heat.

Share this post