PA Baker
Master Chef
This is a family favorite that's been passed down at least 3 generations. It's basic, but has a wonderful taste and is a great way to use up blueberries this time of year!
Blueberry Coffee Cake
For Topping:
1/2 c granulated sugar
1/2 c brown sugar
1 c flour
1 stick butter (8 Tbsp)
For cake:
1 c flour
2 tsp baking powder
1 egg
water
1 tsp vanilla
1 c (I use 1+ cup!) blueberries coated lightly in flour
For Topping: whisk together both sugars and flour. Using a fork or your fingertips, cut margarine into the sugar and flour until the mixture becomes the size of peas. Reserve 1 cup of these crumbs.
For cake: Add remaining crumbs to 2nd c of flour and baking powder. Crack eggs into a glass measuring cup and add enough water to equal 3/4 c. Add egg and water to sugar and flour mixture. Blend well. Add vanilla. Gently fold in blueberries. Spoon mixture into a greased and lightly floured 8" square pan. Sprinkle with reserved crumbs. Sprinkle with cinnamon if desired.
Bake in preheated 400F oven for 25-30 minutes.
Blueberry Coffee Cake
For Topping:
1/2 c granulated sugar
1/2 c brown sugar
1 c flour
1 stick butter (8 Tbsp)
For cake:
1 c flour
2 tsp baking powder
1 egg
water
1 tsp vanilla
1 c (I use 1+ cup!) blueberries coated lightly in flour
For Topping: whisk together both sugars and flour. Using a fork or your fingertips, cut margarine into the sugar and flour until the mixture becomes the size of peas. Reserve 1 cup of these crumbs.
For cake: Add remaining crumbs to 2nd c of flour and baking powder. Crack eggs into a glass measuring cup and add enough water to equal 3/4 c. Add egg and water to sugar and flour mixture. Blend well. Add vanilla. Gently fold in blueberries. Spoon mixture into a greased and lightly floured 8" square pan. Sprinkle with reserved crumbs. Sprinkle with cinnamon if desired.
Bake in preheated 400F oven for 25-30 minutes.
