Blueberry Coffee Cake

Name: Blueberry Coffee Cake
Ingredients: FOR THE CAKE:; 1/2 cups Butter, Softened; 3/4 cups Sugar; 1/2 cups Milk; 1 whole Egg; 2 cups All-purpose Flour (a Great Place To Sneak In A Little Whole Wheat Flour, I Used 1/2 Cup); 2 teaspoons Baking Powder; 1/2 teaspoons Salt; 2 cups Blueberries (use More If Large Blueberries), Fresh Or Frozen; FOR THE TOPPING:; 2/3 cups Firmly Packed Brown Sugar; 1/2 cups All-purpose Flour; 1 teaspoon Cinnamon; 6 Tablespoons Butter, Cubed; 1/2 cups Chopped Walnuts; 1/4 cups Crumbled Almond Paste (optional)

16 ingredients

8 steps

Ingredients

FOR THE CAKE:
1/2 cups Butter, Softened
3/4 cups Sugar
1/2 cups Milk
1 whole Egg
2 cups All-purpose Flour (a Great Place To Sneak In A Little Whole Wheat Flour, I Used 1/2 Cup)
2 teaspoons Baking Powder
1/2 teaspoons Salt
2 cups Blueberries (use More If Large Blueberries), Fresh Or Frozen
FOR THE TOPPING:
2/3 cups Firmly Packed Brown Sugar
1/2 cups All-purpose Flour
1 teaspoon Cinnamon
6 Tablespoons Butter, Cubed
1/2 cups Chopped Walnuts
1/4 cups Crumbled Almond Paste (optional)

Directions

1

Heat oven to 375°F. Butter a 9-inch square pan.
2

For the cake:
3

In a large bowl, beat softened butter and sugar until blended. Add milk and egg.
4

In another bowl, combine flour, baking powder and salt. Add to butter mixture and mix just until combined. The batter will be very thick. Carefully fold in blueberries.
5

Scoop the mixture into buttered pan and gently press it out evenly.
6

For the crumble topping:
7

Combine all topping ingredients in food processor or use a fork/fingers to combine until crumbles (large and small) form. Sprinkle evenly over batter.
8

Bake at 375°F for 45-50 minutes or until toothpick inserted in center comes out clean. Cool 20 to 30 minutes before serving.