Blueberry Streusel Coffee Cake


Preparation time        : 10 minutes
Cooking time             : 40 minutes
Total time                   : 50 minutes
Yield                          : 16 servings 1 X
Category                    : dessert
Method                      : oven
Cuisine                      : American


·         Ingredients

For the blueberry coffee cake
1/2 cup unsalted butter, room temperature
1/4 cup powdered sugar
1/4 cup light brown sugar
2 eggs, room temperature
2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoon yeast
1/2 teaspoon baking soda
2/3 cup Buttermilk
1/2 cup Bonne Maman Wild Blueberries

·         For breadcrumbs

3/4 cup unsalted butter, melted
1 1/2 cups flour
1 cup caster sugar
1/4 teaspoon cinnamon
1/2 teaspoon salt


·         Instructions

1.    Preheat the oven to 350 ° F and line an 8 x 8 pan with parchment paper. Put aside.
2.    In a stand mixer suitable for paddling, beat the butter and sugar together until they are light and fluffy, about 3 minutes.
3.    Add the eggs one by one, scraping the bowl between each addition. Add the vanilla extract and beat well.
4.    In another bowl, sift together the flour, salt, baking powder, and baking soda. Alternately add the dry ingredients and the buttermilk in three batches, starting with the dry ingredients. Do not over mix.
5.    Roll out half the dough into an even layer in the prepared pan. Spread the canned Bonne Maman wild blueberries on the first layer. Garnish with the remaining dough, spreading it in an even layer. You can use a greased spatula if you need to. Set aside while you make the breadcrumbs.
6.    Combine all the breadcrumb ingredients in a large bowl. Use a fork or pastry knife to cut the mixture together. It should look like wet sand. Sprinkle the crumble over the dough. Bake for 30 to 40 minutes or until a toothpick inserted in the middle comes out clean.
7.    Let cool completely before cutting into 9 large pieces and serving!

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