This Blueberry Streusel Coffee Cake is filled with blueberries and doubles as a breakfast bread and lovely dessert.
It is a nice treat using winter blueberries from the south or especially delightful in the summer when Ontario’s wild blueberries are in season.
Did you know that blueberries freeze very well? After picking blueberries in the summer, I put them in a plastic freezer container and pop them in the freezer. They are good to use fresh from the freezer in recipes or on top of a cheese cake.
Blueberry Streusel Coffee Cake
Print recipe| Serves | 12 |
| Inspiration | Summer Weekend Cookbook |
Ingredients
- 2 Cups all purpose flour
- 2 Tsp baking powder
- 1/2 Tsp salt
- 1/4 cup unsalted butter (softened)
- 3/4 cups white sugar
- 1 large egg
- 1/2 cup milk
- 1 lemon (zested)
- 2 Cups blueberries
Streusel Topping
- 1/2 cup brown sugar
- 1/3 cup all purpose flour
- 1/2 Tsp cinnamon
- 1/4 cup soft salted butter
Directions
| Combine flour, baking powder and salt and set aside. | |
| Cream butter with sugar until fluffy,. Beat in egg and milk. | |
| With quick strokes, blend liquid ingredients into flour mixture and fold in lemon zest and blueberries. Spoon and smooth batter into a greased 11 inch round Pyrex pan or 9" x 9" pan. | |
| Streusel Topping | |
| Combine brown sugar, flour and cinnamon and then cut in butter to make coarse crumbs. | |
|
Cover cake batter with streusel topping.  | |
|
Bake at 375 deg F for about 45 min, until a toothpick inserted in the centre comes out clean.  | |