Blueberry Coffee Cake with Struessel

My sister-in-law made this coffee cake with fresh blueberries we picked while vacationing at her cottage one summer. I’ve used frozen berries at home with wonderful results.

Blueberry coffee cakePhoto: Taste of Home
Servings Prep Time Cook Time
12-16 15minutes 35minutes
Servings Prep Time
12-16 15minutes
Cook Time
  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla until blended. Combine the flour, baking powder and salt, then add to creamed mixture alternately with milk, beating well after each addition. Fold in blueberries. If using frozen blueberries, use without thawing to avoid discolouring the batter.
  2. Pour into a greased 13-in. x 9-in. baking dish. For topping, combine sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.
  3. Bake at 375F for 35-40 minutes or until a toothpick inserted near the centre comes out clean. Cool on a wire rack. Yield: 12-16 servings.
Recipe Notes

Nutritional Information Per Serving (1 piece):
344 calories
11 g fat
55 mg cholesterol
414 mg sodium
57 g carbohydrate
1 g fibre
5 g protein