Blueberry Coffee Cake
Serves: 12 servings
Ingredients
- Cake
- 2 cups flour
- 2 Tbsp SACO Cultured Buttermilk Blend
- 2 tsp baking powder
- ½ tsp salt
- ½ cup butter, softened
- ¾ cup granulated sugar
- 1 egg ½ cup water
- 1 tsp vanilla
- 2½ cups fresh blueberries
- Streussel Topping
- ¼ cup brown sugar ¼ cup granulated sugar ½ cup flour ½ tsp cinnamon ¼ cup butter, softened
Instructions
- Cake
- Preheat oven to 350°F.
- Lightly butter an 11 x 7 baking pan.
- In a medium bowl whisk together flour, Saco Cultured Buttermilk Blend, baking powder and salt; set aside.
- In a large mixing bowl beat butter and sugar until creamy.
- Add egg, water and vanilla; mix well.
- Gradually add flour mixture into the butter mixture until well mixed.
- Fold blueberries into the batter and pour into prepared pan.
- Sprinkle streusel topping over top.
- Bake for 55-60 minutes.
- Streussel Topping
- In a small bowl, whisk dry ingredients together and then with a fork, cut butter into the mixture until crumbly
