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BLUEBERRY CRUMBLE COFFEE CAKE Recipe

BLUEBERRY CRUMBLE COFFEE CAKE Recipe

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Ingredients:

Serving

blueberries

Directions:

Ingredients:
For the crumble topping:
/2 cup brown sugar
/2 cup flour
/2 teaspoon cinnamon
/2 teaspoon nutmeg
/4 teaspoon cardamom
/4 cup butter, softened
For the cake:
Cups flour
Teaspoons baking powder
/4 teaspoon salt
/2 teaspoon cinnamon
/4 cup sugar
/4 cup butter, softened
Large egg
Teaspoon vanilla extract
/2 cup buttermilk
Cups fresh blueberries (or frozen, do not thaw!)
Directions:
Preheat the oven to 375ºF. 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 aside.
In another medium bowl, stir together the flour, baking powder, salt and cinnamon.
In a large bowl, cream together the remaining butter and sugar. Blend 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 bluberries. (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 with the crumble 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

Amount Per 100 g
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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