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Cook'n with Betty Crocker 
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Blueberry Crumb Coffee Cake |
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Print this Recipe Topping 1/2 cup sugar 1/2 cup flour 1 teaspoon cinnamon ground 1/4 teaspoon allspice ground 1/4 cup butter cold or margarine Cake 2 cups flour 2 teaspoons baking powder 1/4 teaspoon salt 3/4 cup sugar 1/2 cup butter or margarine, softened 2 eggs large 1 1/2 teaspoons vanilla extract 1/2 cup milk 2 cups blueberries Heat oven to 375°. Grease and flour a 9-inch square baking pan. To make topping, stir together sugar, flour, cinnamon, and allspice. With a pastry blender or two knives, cut in butter until crumbly. To make cake, mix flour, baking powder, and salt. Beat sugar and butter in a large bowl with electric mixer until fluffy. Beat in eggs and vanilla. Beat until well blended. Beat in flour mixture alternately with milk, beating until blended aftereach addition. Fold in blueberries. Spread batter in prepared pan. Sprinkle evenly with topping. Bake 40 to 45 minutes until a toothpick inserted in center comes out clean. Serve warm. Refrigerate leftovers. High Altitude Adjustments: At 6,000 feet, reduce baking powder to 1 1/2 teaspoons. Blueberry Crumb Coffee Cake comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Homestyle Sausage And Gravy Auntie Peg's Favorite Pancakes Cozy Baked Eggs Tender Sour Cream Waffles Savory Breakfast Quiche Country Hash And Eggs Blueberry Crumb Coffee Cake Golden Brunch Bake Dutch Oven Puff Sugartop Cranberry Bread Sunny Cheese Strata |
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