Shnozberries taste like shnozberries and this coffeecake right there looks like pac-man.
Most importantly it tastes delicious, and sometimes coffee cake can be dessert with a grilled dinner.
Good thing it’s summer because these blueberries are Michigan’s finest, and they needed to be used promptly or they would’ve ruined everything by giving up on life.
So make this! For dessert! For breakfast! For guests! For fun! For the sake of all blueberries in the world that need a home!
Blueberry Streusel Coffee Cake
Recipe from Quick and Simple
- 1/2 cup flour
- 1/4 cup brown sugar
- 1/2 t cinnamon
- 1/4 cup (1/2 stick) cold unsalted butter, cut into pieces
- 1/4 cup chopped walnuts
- 5 T unsalted butter at room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1/2 t pure vanilla extract
- 1 3/4 cup flour
- 2 t baking powder
- 1/2 t baking soda
- 1/4 t salt
- 1 1/2 cups fresh or frozen blueberries
- Preheat oven to 350ºF and grease a 9-inch springform pan.
- To prepare streusel: In a medium bowl, mix together flour, brown sugar and cinnamon. Cut in butter with your pastry blender or fingers until mixture resembles coarse crumbs. Stir in walnuts. Set aside.
- To prepare batter: Beat all batter ingredients (except blueberries) in a large bowl with an electric mixer at medium speed. Pour batter into prepared pan and scatter blueberries over the top.
- Sprinkle streusel mixture evenly over blueberries. Bake for 1 hour (check at 50 minutes), or until a toothpick inserted in the center comes out clean. Cool cake for 15 minutes in pan on wire rack. Remove side of pan and cool for another hour before serving.
I’m dessert AND breakfast and so I’m multitalented.