Blueberry Coffee Cake I The Best Recipes

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Blueberry Coffee Cake I

"This cake is exceptional for a fast breakfast snack with espresso."

Ingredients :

1 cup packed brown sugar
2/three cup all-cause flour
1 teaspoon ground cinnamon
half of cup butter
2 cups all-cause flour
2 teaspoons baking powder
half teaspoon salt
half of cup butter
1 cup white sugar
1 egg
1 teaspoon vanilla extract
half of cup milk
1 cup sparkling blueberries
1/4 cup confectioners' sugar for dusting

Instructions :

Prep : 20M	Cook : 12M	Ready in : 1H20M

Heat oven to 350 tiers F (175 stages C). Coat a Bundt pan properly with cooking spray.
Make the streusel topping: Mix 1 brown cup sugar, 2/3 cup flour, and cinnamon in a medium bowl. Cut in half cup butter or margarine; topping aggregate can be crumbly. Set apart.
For the cake: Beat 1/2 cup butter or margarine in large bowl until creamy; upload 1 cup white sugar, and beat until fluffy. Beat in egg and vanilla. Whisk collectively 2 cups flour, baking powder, and salt; add alternately with the milk to the creamed combination, beating well after every addition.
Spread 1/2 the batter inside the organized pan. Cover with berries, and add last batter by means of tablespoons. Cover with streusel topping.
Bake at 350 ranges F (175 degrees C) for 55 to 60 mins, until deep golden brown. Remove pan to wire rack to chill. Invert onto a plate after cake has cooled, and dirt with confectioners' sugar.

Notes :

Reynolds® Aluminum foil may be used to keep meals wet, cook dinner it lightly, and make smooth-up simpler.

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