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Blueberry Best Coffee Cake

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Crunchy cinnamon-and-sugar streusel plus a sweet vanilla glaze top classic homemade coffee cake. Mmm.

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(78 Ratings)

78 Ratings

5 spoons 59%

4 spoons 23%

3 spoons 10%

2 spoons

1 spoons

Member Reviews (30)

81cc7532-d4bf-46ce-809e-210f3f163532

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PREP TIME
25 Min
TOTAL TIME
1 Hr 25 Min
SERVINGS
9

Crumb Topping

1/2: cup granulated sugar

1/3: cup Gold Medal® all-purpose flour

1/2: teaspoon ground cinnamon

1/4: cup butter or margarine, softened

Coffee Cake

2: cups Gold Medal® all-purpose flour

3/4: cup granulated sugar

1/4: cup shortening

3/4: cup milk

1: egg

2 1/2: teaspoons baking powder

3/4: teaspoon salt

2: cups fresh or Cascadian Farm® frozen organic blueberries (thawed and drained)

Vanilla Glaze

1/2: cup powdered sugar

1/4: teaspoon vanilla

1: to 1 1/2 teaspoons hot water

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1 Heat oven to 375°F. Grease bottom and side of 9x3-inch springform pan or 9-inch square pan with shortening or cooking spray. In small bowl, mix 1/2 cup sugar, 1/3 cup flour and the cinnamon. Cut in butter with fork until crumbly. Set aside.
2 In large bowl, stir together all coffee cake ingredients except blueberries; beat with spoon 30 seconds. Fold in blueberries. Spread batter in pan. Sprinkle with topping.
3 Bake 45 to 50 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove side of pan.
4 In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm coffee cake.

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Expert Tips

You can tightly wrap and freeze the baked coffee cake for up to six months.

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Nutrition Information:

1 Serving (1 Serving)

Calories 390

(Calories from Fat 110),

Total Fat 12g

(Saturated Fat 5g,
Trans Fat 1g),

Cholesterol 40mg;
Sodium 380mg;
Total Carbohydrate 65g

(Dietary Fiber 2g,
Sugars 39g),

Protein 5g;

Percent Daily Value*:

Vitamin A 4.00%;
Vitamin C 2.00%;
Calcium 10.00%;
Iron 10.00%;

Exchanges:

1 1/2 Starch;
0 Fruit;
3 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 30 Reviews View All

Posted 11/6/2011 10:45:11 AM REPORT ABUSE Jacquelene said:

Rating:

I'm not fan of cake in general. However, this is good, tastes just like a coffecake should. For the drizzle I used powdered sugar, melted butter and whole milk. I used a glass 9x9 baking dish so mine was peaked in the middle with a crispy edge. The sweetness of the cake is going to be based on the sweetness of the berries. I used frozen berries, rinsed & drained.

This reply was: Helpful Inspiring

Posted 10/17/2011 3:50:08 PM REPORT ABUSE Duermo said:

Rating:

I made this recipe last night and brought it into work this morning. Everyone in my office LOVED it! It went great w/vanilla flavored Nescafe Tasters Choice... ;-)

This reply was: Helpful Inspiring

Posted 7/24/2011 6:56:00 AM REPORT ABUSE finecook said:

Rating:

This was soooooo good!! Not too sweet and not to bland. I took the advice of one of the cooks, to use a teaspoon of almond extract in the batter and for the glaze, in place of the vanilla. This coffee cake does not disappoint, DELICIOUS!!

This reply was: Helpful Inspiring