Blueberry Crunch Coffee Cake
113
Blueberry Crunch Coffee Cake recipe
Ingredients
| ¼ | cup |
butter
|
|
| ½ | cup |
sugar
|
|
| 1 |
eggs
|
* | |
| 1 | cup |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
double-acting |
|
| ¼ | teaspoon |
salt
|
|
| ⅓ | cup |
milk
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 2 | cups |
blueberries
fresh or frozen |
|
| topping | |||
| ¼ | cup |
butter
|
|
| ½ | cup |
sugar
|
|
| ⅓ | cup |
all-purpose flour
|
|
| ½ | teaspoon |
cinnamon
ground |
|
Directions
Cream butter, sugar and egg; add dry ingredients alternately with milk and vanilla.
Spread batter in a greased 9 x 9 square baking pan and top with berries.
Combine the topping ingredients using a fork or pastry blender. Sprinkle mixture over berries.
Bake at 350F, 25 to 30 minutes or until it test done.
