So I made that coffee cake for my husband to take to work. I didn’t even get to try it before I sent him away.
So I was craving some coffee cake. Why not make another one for home!
This recipe creates a very thick and muffin like coffee cake. Which, I guess means it stands up to its name.
The blueberries were very plump. This provided nice blueberry bursts throughout. I also sprinkled a few on top of the cake, which blended slightly with the topping.
The topping had a nice flavor. The bread crumbs gave it a hearty feel.
There was just too much of it! It stayed fairly crumbly, so maybe I wouldn’t have thought there was too much if there was just a touch more butter. I think that would have made it stay together a little better.
The cake was a fabulous accompaniment to my morning coffee!
BLUEBERRY MUFFINY COFFEE CAKE
2 Cups Flour
3 Teaspoons Baking Powder
2 Tablespoons Sugar
1/2 Teaspoon Salt
1 Egg, Beaten
1 Cup Milk
3 Tablespoons Melted Butter
1/4 Cup Butter
1/4 Cup Brown Sugar
1 Teaspoon Cinnamon
1 Cup Fine Dry Bread Crumbs
1 Cup Blueberries
Sift dry ingredients into a bowl. Beat egg in another bowl and add milk and melted butter. Stir liquid ingredients into dry ones, just to blend. The batter should look lumpy. Fold in Blueberries. Spread in a greased 9 inch pan. Combine 1/4 cup butter with brown sugar, cinnamon, and bread crumbs. Sprinkle generously over cake. Bake in a 425 degree oven for 25 minutes.
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