Love Overflowing

Blueberry Crunch Coffee Cake

on August 1, 2009

Yet another recipe. I have been a baking fool lately!

This recipe was very easy and so yummy! We warmed it up in the microwave and had it for breakfast this morning. Emily ate a pretty big piece so it was a hit.

  • ¼ cups Butter, Softened (only Use Real Butter!)
  • ½ cups Sugar
  • 1 whole Egg
  • 1 cup All-purpose Flour
  • 1 teaspoon Baking Powder
  • ¼ teaspoons Salt
  • ⅓ cups Milk
  • 1 teaspoon Pure Vanilla Extract
  • 2 cups Fresh Blueberries
  • Topping
  • 3 tablespoons Butter
  • ½ cups Sugar
  • ⅓ cups All-purpose Flour
  • ½ teaspoons Ground Cinnamon

Preheat oven to 350 degrees.

Make cake batter by creaming butter, sugar, and egg. Mix dry ingredients together in a bowl. Add dry ingredients alternately with milk and vanilla. Don’t over-mix.

Spread batter in a greased 9 x 9 square baking pan and top with blueberries.

Combine the topping ingredients using a fork or pastry blender. Sprinkle mixture over berries.

Bake at 350 degrees, 30-33 minutes or until it tests done in the center.

NOTE: This can easily be baked in an 8×8 pan if you don’t have a 9 inch pan, since there isn’t a lot of batter.

I also used half whole wheat flour and half all purpose flour.

Source  You should check out this site. Tons of great recipes. I just love new recipes if you can’t tell!

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