- 1/4 c brown sugar
- 1/4 c white sugar
- 1/4 c flour
- 3 Tbsp butter, room temperature
- 1 tsp cinnamon
- 1 1/2 call-purpopse flour, sifted
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 egg, beaten
- 3/4 c white sugar
- 1/3 c butter, melted
- 1/2 c milk, or buttermilk, or soy milk
- 1 tsp vanilla extract
- 1 1/2 c blueberries, frozen
How to Make Bang’n Blueberry Coffee Cake
Grease and flour a loaf or cake pan. Preheat oven to 375 degrees.
For the topping – In small mixing bowl, combine streusel ingredients. Blend with fork until crumbly. Set aside
In a small sauce pan, heat half the blueberries and 1 tsp of sugar over medium heat, while occasionally mashing the berries. Heat until berries turn into slightly thick syrup. Remove from heat and set aside.
In a small bowl, sift flour with baking powder and salt into a bowl. In a medium bowl, mix together beaten egg and 3/4 cup sugar and 1/3 cup melted butter. Add milk and vanilla. Stir in flour mixture and mix well.
Pour 1/2 the batter into a greased and floured pan. Sprinkle with remaining blueberries and half the streusel topping, then top with remaining batter. Using a spoon, drizzle the blueberry syrup over the top, and gently swirl with a toothpick to slightly mix in. Top with remaining streusel.
Bake at 375° for 35 to 45 minutes, or until cake tests done. Partially cool in pan on wire rack. Cut coffee cake and serve.