This coffee cake is moist, easy to make and liberally studded with juicy berries. It can be made any time of year with frozen berries. It feeds a crowd and can even be made the night before. Enjoy it for breakfast or dessert.
Ingredients
- For the Coffee Cake
- 2 c. frozen Oregon Blueberries
- 2 c. flour
- 1/2 c. sugar
- 2 tsp. baking powder
- 1 egg
- 1 c. milk
- 1/4 c. butter, softened
- For the Crumb Topping
- 3/4 c. flour
- 1/2 c. brown sugar
- 1 tsp. cinnamon
- 1/8 tsp. salt
- 5 Tbs. melted butter
- For the Drizzle
- 1/2 c. powdered sugar
- 2 Tbs. milk
- 1/8 tsp. cinnamon
Directions
- Preheat the oven to 350° and grease a 9-inch square baking dish.
- Prepare the crumb topping by combining flour, brown sugar, cinnamon and salt and mix until combined. Add the melted butter and mix until the dough is thoroughly combined. Set aside.
- In a medium-sized mixing bowl, whisk together flour, sugar, and baking powder.
- In a separate bowl mix egg and milk, add to the dry ingredients until fully combined then add the softened butter. (This batter will be very thick.)
- Gently fold in the frozen blueberries. (Because the batter is so thick be careful not to over mix or the batter will become discolored from the blueberries.)
- Spread the blueberry batter into the prepared baking dish then top with the crumb topping mixture by gently crumbling it with your hands over the cake batter.
- Bake for 50-55 minutes.
- Once the cake has cooled slightly, whisk together powdered sugar, milk, and cinnamon and drizzle over the coffee cake. Serve and enjoy!