This recipe has been a personal favorite of mine and I have been making it for years. In my previous job, I always made this recipe on my birthday to share with my coworkers. I love making it with fresh blueberries. And it just doesn’t last long in our house! (Recipe is at the end)
And just because it is called coffee cake does not mean coffee is in the recipe. It is called coffee cake because it pairs very nicely with a cup of coffee. I love to double the recipe and put one of the coffee cakes in the freezer to be served at a later time. Frozen blueberries work but fresh in-season blueberries is the best. Hope you enjoy!
|Combine flour, salt, sugar and baking powder
The next step is to cut in the butter or margarine. Use a cutting type action until mixture is crumbly.
Make a well in mixture and pour milk, eggs and vanilla. Stir just until moistened.
Add in blueberries and then pour mixture into a 13 x 9 pan. The pictures show a double batch. Mix together topping of brown sugar, melted butter, sugar, nuts and cinnamon and spread on top.
|Bake at 350 degrees for 35 minutes. Enjoy!|
2 cups flour
1 cup sugar
1 Tbsp baking powder
1 tsp vanilla
1 tsp salt
1/2 cup butter or margarine
1 cup milk
1 1/2 cup bluberries
Preheat oven to 350 degrees. Grease 13 x 9 pan. In blow combine flour, sugar, baking powder and salt. Cut in butter until mixture is coarse. Make well in center and add milk, eggs and vanilla. Stir just until moistened. Add blueberries. Spread batter in pans.
1/3 cup brown sugar
1/3 cup sugar
2 tsp cinnamon
1/2 cup chopped nuts
1 Tbsp melted butter
Combine topping ingredients and spread over batter. Bake 35 minutes