Blueberry Crumble Coffee Cake

May 12, 2013

170

A fairly dense coffee cake baked with fresh blueberries, a buttery crumble topping, and a sweet, drizzly glaze. Perfect for dessert or brunch!

Cake:
2 cups flour
¾ cup sugar
¼ cup shortening
¾ cup milk
½ cup butter, softened
1 tsp. vanilla
1 egg
2 ½ tsp. baking powder
¾ tsp. salt
2 cups fresh or frozen and thawed blueberries
Topping:
½ cup sugar
1/3 cup flour
½ tsp. cinnamon
¼ cup butter, at room temperature
Glaze:
1 cup powdered sugar
½ tsp. vanilla
1-2 Tbs. milk

Preheat oven to 375°F. Mix all topping ingredients in a small bowl and chill in the refrigerator while preparing the cake. To make the cake, mix all cake ingredients, except the blueberries, in a large bowl until well combined. Beat with a spoon for 30 seconds. Fold in blueberries until well incorporated. Pour batter into a greased 9 inch spring form pan. In a medium bowl, mix 1/2 cup sugar, 1/3 cup flour, 1/2 teaspoon ground cinnamon, and 1/4 cup butter until crumbly. Sprinkle on top of cake. Bake for 35-40 minutes, or until a toothpick inserted into the middle comes out clean. Allow the cake to cool for 10 minutes before removing the sides of the pan.

Nutritions

Calories
500

Sodium
238mg
9% DV

Fat
24g
37% DV

Protein
6g
12% DV

Carbs
63g
21% DV

Fiber
2g
9% DV

Baked