Blueberry Crumb Coffee Cake

Serves: 5
Total Calories: 680


1/2 cup sugar
1/2 cup flour
1 teaspoon cinnamon ground
1/4 teaspoon allspice ground
1/4 cup butter cold or margarine
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup butter or margarine, softened
2 eggs large
1 1/2 teaspoons vanilla extract
1/2 cup milk
2 cups blueberries


Heat oven to 375°. Grease and flour a 9-inch square baking pan. To make topping, stir together sugar, flour, cinnamon, and allspice. With a pastry blender or two knives, cut in butter until crumbly.

To make cake, mix flour, baking powder, and salt. Beat sugar and butter in a large bowl with electric mixer until fluffy. Beat in eggs and vanilla. Beat until well blended.

Beat in flour mixture alternately with milk, beating until blended aftereach addition. Fold in blueberries. Spread batter in prepared pan. Sprinkle evenly with topping. Bake 40 to 45 minutes until a toothpick inserted in center comes out clean. Serve warm. Refrigerate leftovers.

High Altitude Adjustments: At 6,000 feet, reduce baking powder to 1 1/2 teaspoons.

Nutritional Facts:

Serves: 5
Total Calories: 680
Calories from Fat: 255

This Blueberry Crumb Coffee Cake recipe is from the Current Calendars Cookbook. Download this Cookbook today.

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