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Blueberry Crunch Coffee Cake

By on January 26, 2019

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Blueberry Crunch Coffee Cake

INGREDIENTS:
1/4 c. butter
1/2 c. sugar
1 egg
1 c. flour
1 tsp. Baking powder (double acting)
1/4 tsp. salt
1/3 c. milk
1/2 tsp. vanilla
2 c. berries (fresh or frozen)

Cream butter, sugar and egg.
Add dry ingredients alternating with milk and vanilla.
Spread into a 9 x 9 square pan and top with berries.

TOPPING:
1/2 c. sugar
1/4 c. butter
1/3 c. flour
1/2 tsp. cinnamon

Using a fork or pastry blender. Sprinkle over berries.
Bake at 350˚ for 25-30 minutes until test is done
(toothpick in center comes out clean).

Recipe by Mary Kuroski

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