-
-
My review
Blueberry Coffee Cake I
Debbie Rowe
"This cake is super for a quick breakfast snack with coffee."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 20 m servings 401Original recipe yields 12 servings (1 Bundt cake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Heat oven to 350 degrees F (175 degrees C). Coat a Bundt pan well with cooking spray.
- Make the streusel topping: Mix 1 brown cup sugar, 2/3 cup flour, and cinnamon in a medium bowl. Cut in 1/2 cup butter or margarine; topping mixture will be crumbly. Set aside.
- For the cake: Beat 1/2 cup butter or margarine in large bowl until creamy; add 1 cup white sugar, and beat until fluffy. Beat in egg and vanilla. Whisk together 2 cups flour, baking powder, and salt; add alternately with the milk to the creamed mixture, beating well after each addition.
- Spread half the batter in the prepared pan. Cover with berries, and add remaining batter by tablespoons. Cover with streusel topping.
- Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, until deep golden brown. Remove pan to wire rack to cool. Invert onto a plate after cake has cooled, and dust with confectioners' sugar.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 512622 Ratings
-
-
-
-
-
Most helpful positive review
8/21/2006
This was good, but I made the following modifications: (1) I halved the streusel topping (and there was still some left over), (2) I used 3/4 cup milk because I thought the batter looked too dry...
Most helpful critical review
7/23/2006
I followed the recipe as it was written and this coffee cake turned out only average. I don't think you should rate a recipe 5 stars if you had to make changes to get it there. That's just sayin...
Most helpful
Most positive
Least positive
Newest
8/21/2006
This was good, but I made the following modifications: (1) I halved the streusel topping (and there was still some left over), (2) I used 3/4 cup milk because I thought the batter looked too dry...
7/23/2006
I was comparing blueberry cake recipes and noticed that this recipe is exactly the same as a blueberry muffin recipe I received in a baking class I took at a culinary school. There were only 2 d...
1/13/2003
I followed others' suggestions and used 3/4 c. buttermilk instead of 1/2 c. milk and increased the blueberries to 1 1/2 cups. I also sprinkled some of the streusel over the blueberry layer and m...
7/23/2006
I followed the recipe as it was written and this coffee cake turned out only average. I don't think you should rate a recipe 5 stars if you had to make changes to get it there. That's just sayin...
5/29/2002
This cake was a big hit with my picky husband and 9 year old son!! I've also brought it to work and to church, and people always ask for the recipe. I followed previous suggestions: increased m...
9/21/2002
I read all the wonderful reviews about this recipe and tried it this morning to take to my son's little league game to share with the moms. OH MY GOSH! WONDERFUL! I used canola oil in place o...
2/12/2006
Very good! Did take reviewers suggestions...3/4 cup of milk, 2 eggs, 9" springform pan, Half the topping and 2 cups of blueberries.
7/24/2003
I made this using 1 cup of milk and I pressed the brown sugar mixture into the bottom of a tube pan and it made a nice topping when I flipped the pan over! The cake was moist and delicious! I ...
11/17/2002
AMAZING!!!!!! Firstly I screwed up b/c I baked it in a 9 by 13 pan and misjudged the measurements - I thought 1.5 times the recipe woudl be sufficient but it wasn't - next time i'll try double ...