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Blueberry Streusel Coffee Cake

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“This coffee cake had my coworkers swooning! It's tender, buttery, and very delicious. Don't substitute margarine -- it's just not the same. The recipe doubles nicely for a 9x13-inch pan.”
READY IN:
1hr 25mins
SERVES:
9
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the blueberries and 2 T flour; toss gently and set aside.
  2. Combine 1/2 cup butter, 2 cups flour, 2 tsp baking powder, 1/4 tsp salt, 1 cup sugar, and 3/4 cup milk in a large bowl.
  3. Beat 2 minutes at medium speed with an electric mixer.
  4. Add egg; beat one minute.
  5. Fold in blueberries.
  6. Spread batter evenly in a greased and floured 9-inch square pan.
  7. Mix 1/2 cup sugar, 1/3 cup flour, and 1/2 tsp cinnamon in a bowl; cut int 1/4 cup butter until mixture resembles coarse meal.
  8. Spread this mixture over the batter.
  9. Bake at 350°F for 50-65 minutes (reading the reviews and from my own exprience, I believe this requires an extra 15 minutes).

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