Blueberry Crumb Coffee Cake

🧂 Ingredients

• 2 cups UNBLEACHED all-purpose flour

  (Bleached flour toughens baked goods)
• 2 tsp. baking powder
• 1/2 tsp. sea salt
• 1/2 cup unsalted butter

  softened (1 stick)
• 1 cup granulated sugar
• 1 large egg
• 1 tsp. vanilla extract
• 1/2 cup 2% milk
• 1 cup fresh or frozen blueberries
• 1/4 cup powdered sugar

  (for dusting)
• 1 cup brown sugar

  packed
• 2/3 cup UNBLEACHED all-purpose flour

  (bleached flour toughens baked goods)
• 1 tsp. ground cinnamon
• 1/2 cup unsalted butter

  cold (1 stick)

Instructions

• 1 Heat oven to 350°.
• 2 Grease and flour a bundt pan very well.
• 3 Beat ½ cup softened butter in large bowl with an electric mixer until creamy;
  add 1 cup granulated sugar, and beat until fluffy.
• 4 Beat in egg and vanilla.
• 5 Whisk together 2 cups flour, baking powder, and salt add alternately with the
  milk to the creamed mixture, beating well after each addition.
• 6 Spread half the batter in the prepared pan.
• 7 Cover with berries, and add remaining batter by tablespoons.
• 8 Cover with streusel topping.
• 9 Bake at 350° for 55-60 minutes, until deep golden brown.
• 10 If knife or bamboo skewer inserted in center comes out clean, cake is done.
• 11 Remove pan to wire rack to cool.
• 12 Invert onto a plate after cake has cooled, and dust with powdered sugar.
• 13 Mix 1 cup packed brown sugar, 2/3 cup flour, and cinnamon in a medium bowl.
• 14 Cut in ½ cup butter; topping mixture will be crumbly.
• 15 Set aside.

Nutrition Info