Blueberry Cinnamon Coffee Cake |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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A light and delicious take on coffee cake. Ingredients:
1 cup frozen blueberries |
1 teaspoon cinnamon |
1/2 cup butter or 1/2 cup margarine, softened |
1 cup sugar |
2 eggs |
1 1/2 teaspoons vanilla |
1 1/2 cups all-purpose flour |
2 teaspoons baking powder |
1/4 teaspoon salt |
2/3 cup milk |
icing sugar |
Directions:
1. Preheat oven to 350 degrees.
2. Toss blueberries with cinnamon; set aside.
3. In large bowl, cream butter and sugar for 1 minute.
4. Beat in eggs, one at a time, beating well after each addition.
5. Stir in vanilla.
6. Sift together flour, baking powder and salt; fold into butter mixture alternately with milk, making three additions of each.
7. Fold in blueberry mixture, leaving some cinnamon streaks.
8. Spoon into greased 6-cup Bundt pan, spreading batter higher at edges.
9. Bake at 350 degrees for 40-45 minutes or until top of cake springs back when pressed.
10. Let cool on rack 15 minutes; invert and unmould.
11. Sprinkle with icing sugar and serve warm.
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