Blueberry Coffee Cake
- Cake
- 1/2 cup (1 stick) butter, softened
- 3/4 cup sugar
- 1/2 cup milk
- 1 egg
- 2 cups all-purpose flour (sub 1/4 cup whole wheat if desired)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups or more blueberries, fresh of frozen
- Crumble Topping
- 2/3 cup firmly packed brown sugar
- 1/2 cup all-purpose flour
- 1 teaspoon cinnamon
- 6 tablespoons butter, cubed
- 1/2 cup chopped walnuts
- 1/4 cup crumbled almond paste, optional
- Heat oven to 375u0b0F.rnButter a 9-inch square pan.rnFor the cake:rnIn a large bowl, beat softened butter and sugar until blended. Add milk and egg.rnIn another bowl, combine flour, baking powder and salt. Add to butter mixture and mix just until combined. The batter will be very thick.rnCarefully fold in blueberries.rnScoop the mixture into buttered pan and gently press it out evenly.
- For the crumble topping:rnCombine all topping ingredients in food processor or use a fork/fingers to combine until crumbles (large and small) form. Sprinkle evenly over batter.rnBake at 375u0b0F for 45 to 50 minutes or until toothpick inserted in center comes out clean.rnCool 20 to 30 minutes before serving.
cake, butter, sugar, milk, egg, flour, baking powder, salt, blueberries, crumble topping, brown sugar, allpurpose, cinnamon, butter, walnuts, crumbled almond paste
Taken from food52.com/recipes/37681-blueberry-coffee-cake (may not work)