Blueberry Coffee Cake I The Best Recipes

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Blueberry Coffee Cake I

"This cake is notable for a fast breakfast snack with espresso."

Ingredients :

1 cup packed brown sugar
2/3 cup all-motive flour
1 teaspoon floor cinnamon
half cup butter
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
half cup butter
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1/2 cup milk
1 cup sparkling blueberries
1/4 cup confectioners' sugar for dusting

Instructions :

Prep : 20M	Cook : 12M	Ready in : 1H20M

Heat oven to 350 ranges F (175 levels 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 combination might be crumbly. Set aside.
For the cake: Beat 1/2 cup butter or margarine in large bowl till creamy; upload 1 cup white sugar, and beat until fluffy. Beat in egg and vanilla. Whisk collectively 2 cups flour, baking powder, and salt; add alternately with the milk to the creamed combination, beating nicely after every addition.
Spread 1/2 the batter within the prepared pan. Cover with berries, and upload final batter via tablespoons. Cover with streusel topping.
Bake at 350 ranges F (a hundred seventy five tiers C) for fifty five to 60 mins, until deep golden brown. Remove pan to wire rack to cool. Invert onto a plate after cake has cooled, and dirt with confectioners' sugar.

Notes :

Reynolds® Aluminum foil can be used to maintain meals moist, prepare dinner it evenly, and make easy-up easier.

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