Tuesday, August 27, 2013

Blueberry Crumb Coffee Cake

I woke up the morning of my birthday with a desire to bake something fresh for breakfast! When I opened the fridge, a carton of blueberries was staring me right in the face and I just knew they needed to be folded into a homemade coffee cake!

Here's what you need: 

    For the Cake: 

  • 2 cups Flour 
  • 1 cup Sugar 
  • 4 tsp. Baking Powder
  • 1/8 tsp. Salt 
  • 2 eggs
  • 1/2 cup Vegetable Oil 
  • 1/4 cup Milk 
  • 1 tsp. Vanilla 
  • 2 cups Fresh Blueberries 
    For the Crumb Topping: 
  • 1/4 cup unsalted Butter, softened
  • 1/2 cup Brown Sugar 
  • 1/3 cup Flour
  • 1/2 tsp. Cinnamon

Preheat the oven to 350 degrees. Lightly grease a bundt pan and set aside. 

In a mixing bowl, combine eggs, oil, milk, and vanilla and mix together. Slowly add in flour, sugar, baking powder, and salt. Carefully fold in blueberries and pour cake mix into bundt pan. 

Combine all of the crumb topping ingredients and sprinkle evenly over the cake batter. Bake for 55 minutes or until the cake is firm to the touch and a knife comes out clean when inserted into the center of the cake. Remove from bundt pan and serve.

By the time Stephanie and Ben woke up, the cake was just about fully-baked and ready to be enjoyed as a birthday morning breakfast treat!

*Every recipe I've posted can be found on my Recipe's page! 

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