A terrific coffee cake for breakfast or brunch!
After trying several different combinations, I have finally created the best blueberry coffee cake recipe ever. This cake is so moist, with tidbits of sweet crunch from the streusel, and a layer of gooey blueberry goodness. You can bake this recipe in a cake pan, a loaf pan, or in a muffin pan (cooking time will vary).
TIPS: I use a loaf pan. Fresh blueberries can be used as well. It will seem like the batter is not enough, but it will bake perfectly. Also, if the batter is a little thick, just add a little more milk. I am sure this recipe will also work with other flavor berries.
1/4 c brown sugar
1/4 c white sugar
1/4 c flour
3 Tbsp butter, room temperature
1 tsp cinnamon
1 1/2 c all-purpopse flour, sifted
2 1/2 tsp baking powder
1/2 tsp salt
1 egg, beaten
3/4 c white sugar
1/3 c butter, melted
1/2 c milk, or buttermilk, or soy milk
1 tsp vanilla extract
1 1/2 c blueberries, frozen
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