I attempted to bake again… my motivation was blueberries! I have been trying to find ways to eat them without making them into juice. While scrambling for dessert and breakfast ideas (I love sweet breakfast meal!), I decided to make a coffee cake. It came out pretty good, but I think what to watch for is not to over mix the dough. This recipe was a hit, especially with the crumble that the cake has in the bottom… yumm, cinnamon and sugar.. perfect combination!
1 cup packed brown sugar
2/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 cup butter
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup milk
1 cup fresh blueberries
1/4 cup confectioners’ sugar for dusting
Heat oven to 350 F. Coat a Bundt pan well with cooking spray.
Make the 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 the topping.
Bake at 350 F 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.