If you love your momma, you should make her this for Mother's Day. If you love yourself, you should make this for Mother's Day. Or a Tuesday. Or the Superbowl. Wait, what?
This is some good stuff. I know, I know, I say that about pretty much all the recipes I post, but I'm not going to post something I don't love. Then you wouldn't trust me, and we don't want that, do we? My momma loves this coffee cake, and I think all of the people who have tried it have loved it. It certainly doesn't last long.
We don't normally do a brunch for Mother's Day because sleep is pretty important to us, but if we did, I would make this. Instead, I made it last weekend so you can make it for your moms. Pass the love along!
I have made this coffee cake numerous times and have loved it every time. I have made the full recipe, halved it for a 9x9 pan, and made it into muffins. It works well in all forms. I have always used frozen blueberries and they work just as well as fresh berries. This batter is thick and smooth, easy to make, and is a great base for other coffee cakes. Strawberries, rhubarb, raspberries, or apples would all be a great substitution for the blueberries. This is kind of like making a giant blueberry muffin with a cinnamon sugar topping. What's not to like?
Blueberry Streusel Coffee Cake Recipe
Makes a 9x13 pan
Print this recipe
1/2 cup butter, softened
1 3/4 cups sugar
2 eggs
2 teaspoons vanilla
3 1/2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 1/2 cups milk
3 cups fresh or frozen blueberries
Streusel Topping:
3/4 cup sugar
1/2 teaspoon cinnamon
1/3 cup cold butter
Preheat your oven to 375 degrees.
In a large bowl, cream butter and sugar together until light and fluffy. Add eggs one at a time until incorporated. Add vanilla, baking powder, and salt, and mix until combined. Add the flour to the mixture in two portions, alternating with the milk. Mix well after each addition. Fold in the blueberries (if you're using frozen, don't thaw them first). Pour batter into a greased 9x13 pan.
To make the streusel, mix together the sugar and cinnamon and cut in the butter until it resembles coarse crumbs. Sprinkle this on top of the batter in the pan.
Bake for 35-40 minutes until a toothpick comes out clean (don't worry if it comes out blue though). Cool in the pan before serving.
Source: Taste of Home
This is some good stuff. I know, I know, I say that about pretty much all the recipes I post, but I'm not going to post something I don't love. Then you wouldn't trust me, and we don't want that, do we? My momma loves this coffee cake, and I think all of the people who have tried it have loved it. It certainly doesn't last long.
We don't normally do a brunch for Mother's Day because sleep is pretty important to us, but if we did, I would make this. Instead, I made it last weekend so you can make it for your moms. Pass the love along!
I have made this coffee cake numerous times and have loved it every time. I have made the full recipe, halved it for a 9x9 pan, and made it into muffins. It works well in all forms. I have always used frozen blueberries and they work just as well as fresh berries. This batter is thick and smooth, easy to make, and is a great base for other coffee cakes. Strawberries, rhubarb, raspberries, or apples would all be a great substitution for the blueberries. This is kind of like making a giant blueberry muffin with a cinnamon sugar topping. What's not to like?
Blueberry Streusel Coffee Cake Recipe
Makes a 9x13 pan
Print this recipe
1/2 cup butter, softened
1 3/4 cups sugar
2 eggs
2 teaspoons vanilla
3 1/2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 1/2 cups milk
3 cups fresh or frozen blueberries
Streusel Topping:
3/4 cup sugar
1/2 teaspoon cinnamon
1/3 cup cold butter
Preheat your oven to 375 degrees.
In a large bowl, cream butter and sugar together until light and fluffy. Add eggs one at a time until incorporated. Add vanilla, baking powder, and salt, and mix until combined. Add the flour to the mixture in two portions, alternating with the milk. Mix well after each addition. Fold in the blueberries (if you're using frozen, don't thaw them first). Pour batter into a greased 9x13 pan.
To make the streusel, mix together the sugar and cinnamon and cut in the butter until it resembles coarse crumbs. Sprinkle this on top of the batter in the pan.
Bake for 35-40 minutes until a toothpick comes out clean (don't worry if it comes out blue though). Cool in the pan before serving.
Source: Taste of Home
