Blueberry Coffee Cake
Devashish
A delicious breakfast cake loaded with blueberries and topped with a sweet streusel topping
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Course Breakfast, Brunch
Cuisine American
Servings 15
Calories 425 kcal
Cake Ingredients
- 1 1/2 cups granulated sugar
- 1/2 cup shortening
- 2 eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 3 cups blueberries fresh or frozen
Streusel Topping
- 1 cup light brown sugar packed
- 2/3 cup all-purpose flour
- 1/2 cup butter
Add sugar and shortening to a large mixing bowl or stand mixer and mix until well creamed together.
Add eggs, milk and vanilla and mix until combined.
In a separate bowl stir together flour, baking powder and salt, then add to the creamed mixture.
Stir in blueberries. Batter will be thick.
Pour batter into a greased 9×13 inch pan.
Combine topping ingredients and sprinkle over the top of the batter in the pan.
Bake at 375 degrees for 35-45 minutes. Don't over bake or the cake will be dry.
Cool before serving.
Serve with coffee or tea, or even with a scoop of ice cream.
Calories: 425kcalCarbohydrates: 69gProtein: 6gFat: 15gSaturated Fat: 6gCholesterol: 40mgSodium: 259mgPotassium: 119mgFiber: 2gSugar: 38gVitamin A: 264IUVitamin C: 3mgCalcium: 108mgIron: 2mg
Keyword crumb topping, pastry, streusel