Blueberry Coffee Cake with Struessel
My sister-in-law made this coffee cake with fresh blueberries we picked while vacationing at her cottage one summer. I’ve used frozen berries at home with wonderful results.
| Servings | Prep Time | Cook Time |
| 12-16 | 15minutes | 35minutes |
| Servings | Prep Time |
| 12-16 | 15minutes |
| Cook Time |
| 35minutes |
Ingredients
- Blueberry Coffee Cake
- 1/2 cup butter softened
- 1-3/4 cups sugar
- 2 eggs
- 2 tsp vanilla extract
- 3-1/2 cups all-purpose flour
- 4 tsp baking powder
- 1 tsp salt
- 1-1/2 cups milk
- 3 cups blueberries fresh or frozen
- Strussel Topping
- 3/4 cup sugar
- 1/2 tsp ground cinnamon
- 1/3 cup butter cold
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Ingredients
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Instructions
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla until blended. Combine the flour, baking powder and salt, then add to creamed mixture alternately with milk, beating well after each addition. Fold in blueberries. If using frozen blueberries, use without thawing to avoid discolouring the batter.
- Pour into a greased 13-in. x 9-in. baking dish. For topping, combine sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.
- Bake at 375F for 35-40 minutes or until a toothpick inserted near the centre comes out clean. Cool on a wire rack. Yield: 12-16 servings.
Recipe Notes
Nutritional Information Per Serving (1 piece):
344 calories
11 g fat
55 mg cholesterol
414 mg sodium
57 g carbohydrate
1 g fibre
5 g protein
