Blueberry-Crunch Coffee Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Mix together milk and vanilla extract; set aside.
  • Preheat oven to 350 degrees; grease 9-inch springform pan.
  • Coat inside evenly with flour; tap out excess flour.
  • Praline Crunch: In small bowl, stir together brown sugar, flour and cinnamon.
  • Add butter; using a rubber spatula or your fingers, mash in butter until well blended.
  • With fork, stir in chopped pecans.
  • Cake: In large bowl, with electric mixer on high speed, beat together butter and sugar until creamy, about 2 minutes.
  • Beat in eggs, 1 at a time, until blended.
  • Continue to beat 2-3 minutes, until light and fluffy.
  • In small bowl, mix flour, baking powder and salt.
  • With mixer on low speed, alternately beat flour mixture (in fourths) and milk mixture (in thirds) into butter mixture until well blended.
  • Spread two thirds of the batter in prepared pan; crumble 1/3 cup Praline Crunch evenly over batter.
  • Scatter frozen blueberries evenly over top.
  • Carefully spread remaining batter over berries (batter will just barely cover).
  • Crumble remaining Praline Crunch evenly over top.
  • Bake 65-70 minutes, until a wooden pick inserted into center comes out clean.
  • Let cake cool completely in wire pan on wire rack.
  • Remove sides and bottom of pan; place cake on platter, top side up.
  • Dust top with confectioners' sugar.
Advertisement