blueberry coffee cake 4

Ingredients

• 1 cup packed brown sugar
• ⅔ cup all-purpose flour
• 1 teaspoon ground cinnamon
• ½ cup butter
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup butter
• 1 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• ½ cup milk
• 1 cup fresh blueberries
• ¼ cup confectioners’ sugar for dusting

Directions

• Step 1Heat oven to 350 degrees F (175 degrees C). Coat a Bundt pan well with cooking spray.
• Step 2Make the streusel 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.
• Step 3For 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.
• Step 4Spread half the batter in the prepared pan. Cover with berries, and add remaining batter by tablespoons. Cover with streusel topping.
• Step 5Bake at 350 degrees F (175 degrees C) 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.

Nutrition Facts

Per Serving:401 calories; protein 4g 8% DV; carbohydrates 61.1g 20% DV; fat 16.3g 25% DV; cholesterol 57mg 19% DV; sodium 303mg 12% DV.