This Blueberry Coffeecake with Streusel Topping is an old Amish recipe that makes the perfect breakfast or dessert!
This recipe was adapted from a recipe in the Cooking from Quilt Country Cookbook which is filled with Amish and Mennonite recipes.
Blueberry Coffeecake with Streusel Topping is the perfect breakfast or dessert to serve at a brunch or potluck and would be great as an afternoon pick me up served with coffee.
Blueberry Coffeecake with Streusel Topping
This coffeecake recipe makes the perfect amount (uses an 8 inch square pan) but could easily be doubled for a larger crowd (if recipe is doubled use a 9×13 inch pan).
The batter will be very thick so it is best to gently fold the blueberries in or layer the batter and blueberries and then more batter.
- 6 tablespoons butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 2 cups flour
- 3 Tablespoons cornstarch
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup milk
- 2 cups fresh blueberries or thawed frozen berries
- ¼ cup sugar
- ¼ cup brown sugar
- ⅓ cup flour
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ cup (1/2 stick) butter, cold
- In a medium bowl, mix the dry streusel ingredients and then cut in the cold butter (this can also be done in a food processor) and set aside.
- Preheat the oven to 375 degrees.
- In a large mixer bowl, cream the butter and sugar.
- Add the egg and mix.
- In another bowl, mix the dry ingredients.
- Add the dry ingredients to the butter mixture alternating with the milk with the mixer on low speed.
- Add the vanilla and mix together.
- Fold the blueberries in by hand with a spoon, the batter will be very thick.
- Spread the batter evenly in a 8 inch square pan sprayed with cooking spray.
- Spread the streusel over the cake batter.
- Bake for 40 mins or until a toothpick comes out clean from the center of the cake.
- Let cake cool for 15 minutes, then cut into squares and serve warm.
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