Blueberry Coffeecake
Delicious, buttery and fluffy coffeecake.
Yield
12 servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
sugar
|
|
| ⅓ | cup |
butter
|
|
| 2 | large |
eggs
|
|
| 2 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ⅓ | cup |
milk
|
|
| 2 | cups |
blueberries
* |
|
| ½ | cup |
sugar
|
|
| ⅓ | cup |
all-purpose flour
|
|
| ½ | teaspoon |
cinnamon
|
|
| ¼ | cup |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
sugar
|
|
| 79 | ml |
butter
|
|
| 2 | large |
eggs
|
|
| 473 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 79 | ml |
milk
|
|
| 473 | ml |
blueberries
* |
|
| 118 | ml |
sugar
|
|
| 79 | ml |
all-purpose flour
|
|
| 2.5 | ml |
cinnamon
|
|
| 59 | ml |
butter
|
|
Directions
Cream first 2 ingredients together. Add eggs.
Sift flour, baking powder and salt together, and add alternately with milk.
Stir in berries.
Spread into a well-buttered 9x12-inch pan.
Blend the last 4 ingredients, and sprinkle on top.
Bake at 375℉ (190℃) 25 to 30 minutes.
Frozen berries (*) may be used. Be sure to rinse and pat dry before blending them into the batter or the juice will turn the batter blue. (Most of a 12 oz. bag makes 2 cups.)
