Blueberry Coffee Cake

 Blueberry Coffee Cake :

This old-fashioned blueberry coffee cake comes with a darling name and story. In 1954, a 15-year-old girl from Chicago named Renny Powell submitted a blueberry coffee cake recipe to the Pillsbury $100,000 Recipe & Baking Contest (the precursor to today’s Pillsbury Bake-Off). Renny took second place in the junior division for her recipe, cleverly named “Boy Bait” for its habit-forming effect on young men. Tender, easy to make, and jam-packed with berries, boy bait has been popular ever since. My version is updated with lemon zest to complement the flavor of the blueberries and a crunchy cinnamon streusel topping.

I love the addition of the light vanilla glaze on top with the added whole blueberries. The blueberries on top are more for looks, which I am all for because I want my food to be pretty.

 I hope you love this one. Pick yourself up some blueberries at the grocery store and be sure to make this little beauty. Or, find an orchard nearby and go pick your own.

Blueberry streusel coffee cake is so fluffy, moist, buttery, and bursting with fresh berries and sweet streusel topping.

 Ingredients:

streusel topping :

• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/3 cup + 3 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 6 tablespoons butter, softened

blueberry coffee cake:

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 4 tablespoons butter, softened
• 3/4 cup milk (I use whole)
• 1 large egg
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 2 cups fresh blueberries

glaze:

• 1/2 cup powdered sugar
• 1-2 teaspoons milk
• 1/4 teaspoon vanilla extract

Instructions:

1. Heat oven to 375 degrees. Prepare a 9-inch Springform pan by spraying with cooking spray.
2. TO MAKE THE STREUSEL: combine all ingredients in a small mixing bowl with a fork or a pastry blender, until everything is combined and you have a thick crumb mixture.
3. TO MAKE THE COFFEE CAKE: In a large mixing bowl, combine all the coffee cake ingredients (except the blueberries) and stir together with a wooden spoon or a spatula until smooth and combined. Gently fold in the blueberries and just mix (very softly) just until incorporated.
4. Spread the coffee cake batter into the prepared Springform pan and spread the streusel topping evenly on top. Bake for 55-65 minutes. If the top and edges are getting to dark, lay a piece of tin foil across the top to prevent it from burning. The middle should be risen and a toothpick inserted should not come out wet.
5. Allow the cake to cool for 20 minutes. Loosen the edges of the cake from the pan with a butter knife and then remove the sides of the Springform pan.
6. TO MAKE THE GLAZE: combine all ingredients into a small bowl and stir with a fork. Add more milk if needed to get the consistency you want.
7. Drizzle the glaze over the coffee cake and serve warm or let cool completely and serve at room temperature.