My Husband's Fave Blueberry Coffee Cake
- Reviews 1
Ready In: 1 hr 5 mins
Serves: 12
Ingredients
- 1⁄2 cup packed brown sugar
- 1⁄3 cup all-purpose flour
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 cup butter
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄2 cup butter
- 1 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2⁄3 cup coconut milk
- 1 cup blueberries
Directions
- Heat oven to 350 degrees F (175 degrees C). Coat a Bundt pan well with cooking spray.
- Make the streusel topping: Mix 1/2 cup brown sugar, 1/3 cup flour, and cinnamon in a medium bowl. Cut in 1/4 cup butter; topping mixture will be crumbly. Set aside.
- For the cake: Beat 1/2 cup butter in large bowl until creamy; add 1 cup white sugar, and beat until fluffy. Beat in egg and vanilla. Whisk together 2 cups flour, baking powder, and salt; add alternately with the coconut milk to the creamed mixture, beating well after each addition.
- Add 1/2 the streusel mixture to the bottom of the bundt. Drop tablespoons full of the batter in the prepared pan. Cover with berries and the remaining streusel.
- Add remaining batter by tablespoons.
- Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, until deep golden brown. Remove pan to wire rack to cool. Invert onto a plate after cake has cooled.
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