Blueberry Coffee Cake
From twill10 9 years agoIngredients
- thx to Foodtv and pioneer woman shopping list
- Recipe courtesy of Ree Drummond shopping list
- Blueberry coffee Cake shopping list
- Total Time: shopping list
- 1 hr shopping list
- Prep: shopping list
- 15 min shopping list
- Cook: shopping list
- 5 min shopping list
- Yield: shopping list
- 16 servings shopping list
- Level: shopping list
- Easy shopping list
- Ingredients shopping list
- Cake: shopping list
- 5 tablespoons salted butter, softened, plus more for greasing the pan shopping list
- 2 cups all-purpose flour shopping list
- 2 heaping teaspoons baking powder shopping list
- 1/2 teaspoon ground cinnamon shopping list
- 1/2 teaspoon salt shopping list
- 3/4 cup sugar shopping list
- 1 large egg shopping list
- 1/2 teaspoon vanilla extract shopping list
- 3/4 cup whole milk shopping list
- 2 cups fresh blueberries shopping list
- Topping: shopping list
- 1/2 cup all-purpose flour shopping list
- 1/2 cup sugar shopping list
- 6 tablespoons salted butter shopping list
- 1/2 teaspoon cinnamon shopping list
- 1/4 teaspoon salt shopping list
- Sugar, for sprinkling shopping list
- Softened butter, for serving shopping list
How to make it
- Directions
- For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking pan with butter.
- Add the flour, baking powder, cinnamon and salt to a medium bowl and stir to combine. Set aside.
- Cream together the butter and sugar with an electric mixer. Add the egg and mix until combined. Mix in the vanilla. Add the flour mixture and milk alternately and mix until totally incorporated. Do not over-beat. Stir in the blueberries until evenly distributed. Pour the batter into the prepared pan.
- For the topping: Combine the flour, sugar, butter, cinnamon and salt in a medium bowl and cut together using 2 knives or a pastry cutter. Sprinkle over the top of the batter.
- Bake until the cake is golden brown, 40 to 45 minutes. Sprinkle with sugar. Cut into squares and serve with softened butter.
- Recipe courtesy of Ree Drummond
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