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Blueberry Coffee Cake
breakfast brunch

Blueberry Coffee Cake

(5.0 Average )
This coffee cake, bursting with blueberries, is topped with a streusel that's spiced with cinnamon and allspice. Photo credit: Kaitlin Flannery of Whisk Kid
  • 20m

    prep time

  • 30m

    Cook Time

  • 167

    Calories

  • 13

    Ingredients

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Ingredients

18

Servings

Streusel Topping

Coffee Cake

  • 1/3 cup butter, softened
  • 1/3 cup granulated sugar
  • 2 eggs
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1 1/2 cups flour
  • 1 tablespoon baking powder
  • 3/4 cup milk
  • 2 cups blueberries

Instructions

  • 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.

  • 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 11x7-inch baking dish. Sprinkle with Streusel Topping.

  • Bake 30 minutes or until cake pulls away from sides of pan. Cool in pan on wire rack.

Nutrition information (per Serving)

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