Recipe: Streusel Blueberry Coffee Cake

Streusel Blueberry Coffee Cake


I'm not sure why, but streusel is one of those words I can't spell without looking it up. Spell check wants to change it to strenuous, which it's really not. It's quite easy to make.  

This recipe originally came from Land O Lakes and uses their brand of fat free half and half. I haven't tried it with regular half and half, but I imagine it'll probably work just fine. The cake is a little on the dry side, but if you bake it the day before and wrap it tightly, the blueberries will moisten the cake right up. Or you can just make sure to have a big glass of milk or coffee to go with its nutmeg-y goodness.


Cake 
2 cups all-purpose flour

3/4 cup sugar

1/2 cup fat free half & half

1/4 cup butter, softened

1 egg

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1 cup fresh or frozen blueberries

 

Topping

1/2 cup sugar

1/3 cup all-purpose flour

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 cup cold butter, cut into chunks

Directions

Heat oven to 375°F. Combine all cake ingredients except blueberries in large bowl. Beat at low speed, scraping bowl often, until well mixed. Gently stir in blueberries. Spread batter into greased and floured 8-inch square baking pan.

Stir together all streusel ingredients except butter in small bowl; cut in butter until mixture resembles coarse crumbs (a pastry blender works great, but you can also use a fork or two knives). Sprinkle mixture over batter. Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean. 

 

Yum!