Bang'n Blueberry Coffee Cake
- 1/4 c. brown sugar
- 1/4 c. white sugar
- 1/4 c. flour
- 3 T. butter, room temperature
- 1 t. cinnamon
- 1 1/2 c. flour
- 2 1/2 t. baking powder
- 1/2 t. salt
- 1 egg, beaten
- 3/4 c. white sugar
- 1/3 c. butter, melted
- 1/2 c. milk
- 1 t. vanilla
- 1 1/2 c. blueberries, frozen
Grease & flour a loaf or cake pan. Preheat oven to 375 degrees.
For the topping, in a small mixing bowl, combine struesel ing. Blend with fork until crumbly. Set aside.
In saucepan, heat the blueberries & 2 t. sugar over med. heat, while occasionally mashing the berries. Heat until berries turn into slightly thick syrup. Remove from heat & set aside.
In small bowl, sift flour with b.p. & salt. In med. bowl, mix together beaten egg, && 3/4 c. sugar & the 1/3 c. melted butter. Add milk & vanilla. Stir in flour mixture & mix well.
Pour half the batter into pan. Sprinkle with half blueberry mixture & half the struesel mixture, then top with remaining batter. Using a spoon, drizzle rest of blueberry syrup over top & swirl with toothpick to slightly mix in. Top with remaining struesel mixture.
Bake at 375 degrees for 35-45 mins.