Blueberry Coffee Cake

Blueberry Coffee Cake

Ingredients

  • 2 c. flour
  • 1 c. sugar
  • 1 c. milk
  • 1/3 c. butter, softened
  • 1 egg1 T. baking powder
  • 1 t. salt1
  • ½ c. blueberries (I used frozen; thawed slightly)

Streusel Topping:

  • ½ c. chopped walnuts or pecans
  • 1/3 c. brown sugar, packed
  • ¼ c. flour
  • ½ t. cinnamon
  • 1 T. butter, softened

Glaze:

  • 1 c. powdered sugar
  • 2 T. milk
  • ¼ t. vanilla

Instructions

  • Beat all ingredients, except blueberries, in a large bowl on a low speed for 30 seconds. Then beat on medium speed for 2 minutes scraping the bowl occasionally.Grease a 13×9 pan. Spread half the batter in the pan.
  • Sprinkle blueberries over batter; then, top with remaining batter. Add Streusel Topping and bake at 350 degrees for 40 minutes. Cool 10 minutes in pan. Can be inverted onto a serving plate or left in pan. Drizzle with Glaze. Makes 16 servings. 
  • Combine all ingredients; drizzle over top of cake.

Glaze:

    Streusel Topping:

    • Mix all ingredients together until crumbly. Sprinkle on top of cake.
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