Blueberry Coffee Cake
AuthorMelissa Harvey
Preheat oven to 375 degrees. Grease a 9x13-inch pan.
In a mixing bowl, beat 1/2 cup butter and sugar until creamy. Beat in eggs and vanilla. Add 2 cups flour, baking powder, and salt. Mix well. Add 1 cup milk and mix until batter is smooth. Pour 3/4 of batter into prepared pan. Top with blueberries. Spoon remaining cake batter over berries.
In a medium bowl, combine brown sugar, oats, 1/2 cup flour, and cinnamon. With a pastry blender or fork, cut butter into mixture until coarse crumbs form. Sprinkle crumb mixture over batter.
Bake for 30-35 minutes or until cake tester inserted in center comes out clean.
In a small bowl, combine 1 cup powdered sugar, 1/2 teaspoon vanilla, and 2 tablespoons milk. Whisk until smooth. Drizzle glaze over warm cake.
Ingredients
Directions
Preheat oven to 375 degrees. Grease a 9x13-inch pan.
In a mixing bowl, beat 1/2 cup butter and sugar until creamy. Beat in eggs and vanilla. Add 2 cups flour, baking powder, and salt. Mix well. Add 1 cup milk and mix until batter is smooth. Pour 3/4 of batter into prepared pan. Top with blueberries. Spoon remaining cake batter over berries.
In a medium bowl, combine brown sugar, oats, 1/2 cup flour, and cinnamon. With a pastry blender or fork, cut butter into mixture until coarse crumbs form. Sprinkle crumb mixture over batter.
Bake for 30-35 minutes or until cake tester inserted in center comes out clean.
In a small bowl, combine 1 cup powdered sugar, 1/2 teaspoon vanilla, and 2 tablespoons milk. Whisk until smooth. Drizzle glaze over warm cake.