This cake is super for a quick breakfast snack with coffee.
This was good, but I made the following modifications: (1) I halved the streusel topping (and there was still some left over), (2) I used 3/4 cup milk because I thought the batter looked too dry – depends on how you like your coffee cake I suppose, (3) I used 1 1/2 cups blueberries and folded them into the batter before spreading into baking dish, (4) I spread half the batter in the dish and then sprinkled some streusel topping in the middle, then put the remaining batter on top and covered in streusel, (5) I used a 9×13 glass baking dish, baked it at 325 for about 25 mins (until golden brown)
This cake was a big hit with my picky husband and 9 year old son!! I’ve also brought it to work and to church, and people always ask for the recipe. I followed previous suggestions: increased milk to 3/4 cup, used a 9″ springform pan, and put half of the topping on top of the fruit layer. Instead of fresh berries, I used a 15 oz. can of Oregon blueberries (drained) which works really well. Alternately, a can of drained peaches tossed with 1/2 tsp. cinnamon and some sugar also tastes great. I find that the cake tastes best when warm, so zapping it in the microwave the next day for a few seconds does the trick 🙂
I read all the wonderful reviews about this recipe and tried it this morning to take to my son’s little league game to share with the moms. OH MY GOSH! WONDERFUL! I used canola oil in place of the butter in the recipe batter and it turned out wonderful and moist! I also used 3/4 cup of milk like others had said, and put some streusel in the middle with the berries too. My friends devoured it!
I made this using 1 cup of milk and I pressed the brown sugar mixture into the bottom of a tube pan and it made a nice topping when I flipped the pan over! The cake was moist and delicious! I will make this again!
INGREDIENTS:
2 c. flour
1 c. sugar
1 c. milk
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INGREDIENTS:
2 c. flour
1 c. sugar
1 c. milk
1/3 c. butter, softened
1 egg
1 T. baking powder
1 t. salt
1 ½ c. blueberries (I used frozen; thawed slightly)
How to make it
Beat all ingredients, except blueberries, in a large bowl on a low speed for 30 seconds. Then beat on medium speed for 2 minutes scraping the bowl occasionally.
Grease a 13×9 pan. Spread half the batter in the pan. Sprinkle blueberries over batter; then, top with remaining batter. Add Streusel Topping and bake at 350 degrees for 40 minutes. Cool 10 minutes in pan. Can be inverted onto a serving plate or left in pan. Drizzle with Glaze. Makes 16 servings.
Streusel Topping:
½ c. chopped walnuts or pecans
1/3 c. brown sugar, packed
¼ c. flour
½ t. cinnamon
1 T. butter, softened
Mix all ingredients together until crumbly. Sprinkle on top of cake.
Glaze:
1 c. powdered sugar
2 T. milk
¼ t. vanilla
Combine all ingredients; drizzle over top of cake.
From: allrecipes