I shared this over at Life With The Crust Cut Off a couple of weeks ago. Thought I would share it here!
I love all things muffin, cake and breads so I thought I would share this twist on coffee cake, adding some blueberries to the mix.
Here is a picture of the combination of butter, sugar, eggs, vanilla, flour, baking soda & powder, salt and milk. The milk is added last and makes it more of a cake batter than a dough.
Put 1/3 of the batter into a greased Bundt pan and then sprinkle with a mixture of brown sugar, cinnamon and nuts (we aren’t really fans of nuts so I omitted them). I had some blueberries and wanted to add them.
To avoid them sinking to the very bottom (like I did with a muffin recipe a couple weeks ago) one tip someone gave was to roll them in flour before putting them in. Worked so much better!
There are three layers of batter and the brown sugar mixture. I only inserted the blueberries in the first two.
And after some cooking time, here is the finished product!
Blueberry Cinnamon Coffee Cake
Prep Time: 10 minutes
Cook Time: 60 minutes
3/4 c butter
1 1/2 c sugar
1 1/2 tsp vanilla
3 c flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/4 tsp salt
1 1/2 c milk
1 T lemon juice
1/2 c brown sugar
3 tsp cinnamon
1/2 c chopped nuts
6 oz blueberries, rolled in flour
Cream together butter and sugar. Add eggs & vanilla. Mix in flour, powder, soda and salt. Pour milk in increments to keep from spilling out as the mixer turns it. Add lemon juice.
Spread 1/3 of batter along bottom of Bundt pan (about 2 cups). Sprinkle with 1/3 filling and blueberries. Repeat twice. Bake and then slice and butter.