A cross between a muffin and cake, this is the best blueberry coffee cake recipe with streusel topping ever!! Here's my version that I made, again, again, and again —that’s how good it is. Think of it as a blueberry crumb cake and I promise this blueberry recipe will become your favorite during blueberry season and year round.
Servings 12 servings |
Ingredients
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 cup sugar
- 1/2 cup skim milk
- 1 egg
- 2 tablespoons canola oil
- 1 cup fresh blueberries
- Streusel Topping
Ingredients
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Instructions
- Preheat oven 375°F. Coat 9x9x2-inch square pan with nonstick cooking spray
- In bowl, mix together flour, baking powder, sugar, milk and egg.
- Stir in oil and blueberries, only until mixed.
- Sprinkle 1/2 cup reserved Streusel Topping (see recipe) on bottom of pan. Carefully spread cake mixture on top. Cover with remaining reserved Streusel Pecan Topping.
- Bake 20-25 minutes or until toothpick inserted in middle comes out dry.
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