Kathryns Blueberry Coffee Cake Recipes

KATHRYN'S BLUEBERRY COFFEE CAKE

Steps:

• Heat oven to 350 degrees.
• In a large mixing bowl combine all coffee cake ingredients except blueberries and 2 tablespoons flour.
• Beat at low speed, scraping bowl often, until well mixed(1 to 2 minutes.).
• In medium bowl toss together blueberries and 2 tablespoons flour; gently stir into batter.
• Spoon into greased or buttered 13x9-inch baking pan.
• In 1-quart saucepan melt 3 tablespoons butter; stir in remaining streusel topping ingredients.
• Sprinkle over batter.
• Bake for 40 to 55 minutes or until toothpick inserted in center comes out clean.

BLUEBERRY COFFEE CAKE I

Steps:

• Heat oven to 350 degrees F (175 degrees C). Coat a Bundt pan well with cooking spray.
• Make the streusel topping: Mix 1 brown cup sugar, 2/3 cup flour, and cinnamon in a medium bowl. Cut in 1/2 cup butter or margarine; topping mixture will be crumbly. Set aside.
• For the cake: Beat 1/2 cup butter or margarine in large bowl until creamy; add 1 cup white sugar, and beat until fluffy. Beat in egg and vanilla. Whisk together 2 cups flour, baking powder, and salt; add alternately with the milk to the creamed mixture, beating well after each addition.
• Spread half the batter in the prepared pan. Cover with berries, and add remaining batter by tablespoons. Cover with streusel topping.
• Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, until deep golden brown. Remove pan to wire rack to cool. Invert onto a plate after cake has cooled, and dust with confectioners' sugar.