Blueberry Coffee Cake I Best Dishes

Monday, March 14, 2011

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Blueberry Coffee Cake I

"This cake is first-rate for a quick breakfast snack with coffee."

Ingredients :

1 cup packed brown sugar
2/three cup all-reason flour
1 teaspoon ground cinnamon
1/2 cup butter
2 cups all-motive flour
2 teaspoons baking powder
half teaspoon salt
half of cup butter
1 cup white sugar
1 egg
1 teaspoon vanilla extract
half of cup milk
1 cup fresh blueberries
1/four cup confectioners' sugar for dusting

Instructions :

Prep : 20M	Cook : 12M	Ready in : 1H20M

Heat oven to 350 ranges F (175 degrees C). Coat a Bundt pan nicely with cooking spray.
Make the streusel topping: Mix 1 brown cup sugar, 2/3 cup flour, and cinnamon in a medium bowl. Cut in half of cup butter or margarine; topping aggregate could be crumbly. Set apart.
For the cake: Beat half cup butter or margarine in huge bowl until creamy; upload 1 cup white sugar, and beat till fluffy. Beat in egg and vanilla. Whisk together 2 cups flour, baking powder, and salt; add alternately with the milk to the creamed combination, beating properly after every addition.
Spread 1/2 the batter inside the organized pan. Cover with berries, and add closing batter by using tablespoons. Cover with streusel topping.
Bake at 350 levels F (a hundred seventy five levels C) for 55 to 60 minutes, until deep golden brown. Remove pan to cord rack to chill. Invert onto a plate after cake has cooled, and dust with confectioners' sugar.

Notes :

Reynolds® Aluminum foil may be used to hold meals moist, cook it flippantly, and make smooth-up less difficult.

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