Bang'n Blueberry Coffee Cake

Bang'n  Blueberry Coffee Cake
Bang'n  Blueberry Coffee Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Struesel

  • 1/4

    c. brown sugar

  • 1/4

    c. white sugar

  • 1/4

    c. flour

  • 3

    T. butter, room temperature

  • 1

    t. cinnamon

  • Cake

  • 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

Directions

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.

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