Thursday, September 12, 2013

Blueberry Cinnamon Coffee Cake

Blueberry Cinnamon Coffee Cake

 
 
 


Perfect pair for Coffee in the morning! Its sweet and the slightly natural tartness from the blueberries with a nice touch of cinnamon will entice your taste buds in the morning. Great for desserts ideas and around the holidays for those who doesn't like the traditional pumpkins or apple pies.

Cinnamon Crumbs topping:

1/2 cup brown sugar
1/2 cup flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup softened  butter

Cake batter:

2 cups of flour
2 teaspoons of baking powder
1/4 teaspoon of salt
1 teaspoon of cinnamon
3/4 cup of sugar
1/4 cup butter, softened
1 large egg
 2  teaspoon vanilla extract
1/2 cup buttermilk
3 cups fresh blueberries (or frozen, but do not thaw!)

2 medium bowls
1 large bowl
9" square pan (greased)

    Preheat the oven to 375 degrees. Grease a 9″ square pan and set aside. In a medium bowl, combine the first 6 ingredients, mixing together with a fork until crumbly; set it aside. In another medium bowl, stir together the flour, baking powder, salt and cinnamon.
    In a large bowl, cream together the butter and sugar. Blend or whisk in the egg and vanilla until smooth. Blend in the flour mixture and cream alternately, beginning and ending with the flour (flour, milk, flour, milk, flour). Fold in the blueberries. (The dough is quite stiff, so be patient as you’re folding in the berries! Don’t mush them up!)
   Spread the batter into the prepared pan and sprinkle evenly with the crumbs topping. Bake for 50-60 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool, and cut into 9 large squares.