Blueberry Streusel Coffee Cake
This Blueberry Streusel Coffee Cake is filled with blueberries and doubles as a breakfast bread and lovely dessert.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup unsalted butter - softened
- 3/4 cup white sugar
- 1 egg
- 1/2 cup milk
- zest of one lemon
- 2 cups blueberries
Streusel Topping
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 1/2 tsp cinnamon
- 1/4 cup butter - softened
Instructions
- Preheat oven to 375F (190C).
- Combine flour, baking powder and salt and set aside.
- Cream butter with sugar until fluffy,. Beat in egg and milk.
- With quick strokes, blend liquid ingredients into flour mixture and fold in lemon zest and blueberries. Spoon and smooth batter into a greased 11 inch round Pyrex pan or 9" x 9" pan.
Streusel Topping
- Combine brown sugar, flour and cinnamon and then cut in butter to make coarse crumbs.
- Cover cake batter with streusel topping.
- Bake at 375 deg F for about 45 min, until a toothpick inserted in the centre comes out clean.
