Blueberry Coffeecake with Struesel Topping

Streusel topping gives this blueberry coffeecake just that something special and will sure to be your families morning favorite!

Ingredients

2 cups all-purpose flour
3/4 cup granulated sugar
2 tsps. baking powder
1/4 tsp. salt
1/2 cup butter, softened
1 large egg
1/4 tsp. almond extract
2/3 cup milk
1 1/4 cup fresh or frozen blueberries

Streusel Topping

1/4 cup cold butter
1/3 cup all-purpose flour
1/2 cup granualted sugar
1/4 tsp. cinnamon (opt)

Preheat oven at 375 F.; Grease a 8 inch square baking pan; Set aside.
In a small bowl combine flour, sugar, baking powder, and salt; Set aside.
In a medium mixing bowl cream with an electric mixter on low speed, butter, egg, and almond extract. Add milk alternately with the dry ingredients into the creamed butter mixture.
Batter will be stiff. Fold in blueberries gently not to discolor batter.
Pour and spread batter into prepared pan.
To make topping, combine cold butter, sugar, flour, and cinnamon in a small bowl, mix with a fork or pastry blender until fine and crumbly. spread evenly over batter. Place into oven and bake for 35 minutes or until toothpick comes out clean, let cool on rack. Serves 9. Delicious served warm or cold!

Back to Home Page