It's berry, berry, berry good in this blueberry coffee cake! This is the blueberry coffee cake recipe that my mother uses.
This moist coffee cake has a tonne of big, juicy blueberries throughout and a sweet streusel topping on top. It works well as a dessert or for breakfast. Additionally, you could use this recipe to make muffins.
Blueberry coffee cake ingredients:
2 cups of general-purpose flour
granulated sugar, 2 1/2 teaspoons of baking powder, and 3/4 cups.
14 teaspoon of salt
1/fourth cup of vegetable oil
14 cup of milk
1 egg
2 cups fresh or frozen blueberries
Sugar Topping:
14 cup of room temperature butter
Granulated sugar, 1/2 cup
all-purpose flour, 1/3 cup
1/2 teaspoon cinnamon, ground.
Instructions :
Recipe for Blueberry Coffee Cake:
Set oven to 375 degrees Fahrenheit.
assemble the sugar topping. Save for later use by setting aside.
Combine the flour, sugar, salt, baking soda, vegetable oil, milk, and egg in a big bowl. Add blueberries and fold. Pour into an 8-inch square, ungreased baking dish. On top of the cake batter, sprinkling the prepared Sugar Topping.
A toothpick inserted in the centre should come out clean after 50 minutes of baking with the lid off.
When the internal temperature on your cooking thermometer reads between 205 and 209 degrees F, your cake is finished baking.
serves eight.