Blueberry Coffee Cake

Name: Blueberry Coffee Cake
Prep time: 20 min
Cook time: 30 min
Yield: 18
Cuisine: American,
Ingredients: 1/2 cup firmly packed brown sugar; 1/2 cup flour; 2 tsps McCormick® Cinnamon, Ground; 1/2 tsp McCormick® Allspice, Ground; 1/3 cup cold butter cut into pieces; 1/3 cup butter softened; 1/3 cup granulated sugar; 2 eggs; 2 tsps McCormick® Pure Vanilla Extract; 1 1/2 cups flour; 1 tbsp baking powder; 3/4 cup milk; 2 cups blueberries

This coffee cake, bursting with blueberries, is topped with a streusel that's spiced with cinnamon and allspice.

20m

PREP TIME

30m

COOK TIME

167

CALORIES

13

INGREDIENTS

Servings: 18

Ingredients

Streusel Topping
1/2 cup firmly packed brown sugar
1/2 cup flour
2 teaspoons McCormick® Ground Cinnamon
1/2 teaspoon McCormick® Ground Allspice
1/3 cup cold butter, cut into pieces
Coffee Cake
1/3 cup butter, softened
1/3 cup granulated sugar
2 eggs
2 teaspoons McCormick® All Natural Pure Vanilla Extract
1 1/2 cups flour
1 tablespoon baking powder
3/4 cup milk
2 cups blueberries

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 375°F. For the Streusel Topping, mix brown sugar, flour, cinnamon and allspice in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Set aside.
2 For the Cake, beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; beat until well mixed. Mix flour and baking powder in medium bowl. Add to butter mixture alternately with milk. Gently stir in blueberries. Pour into greased and floured 9-inch square baking dish. Sprinkle with Streusel Topping.
3 Bake 30 minutes or until cake pulls away from sides of pan. Cool in pan on wire rack.