Simple but tasty menu Blueberry Coffee Cake I

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Blueberry Coffee Cake I

"This cake is first-rate for a quick breakfast snack with coffee."

Ingredients :

1 cup packed brown sugar
2/3 cup all-purpose flour
1 teaspoon floor cinnamon
1/2 cup butter
2 cups all-motive flour
2 teaspoons baking powder
1/2 teaspoon salt
half of cup butter
1 cup white sugar
1 egg
1 teaspoon vanilla extract
half cup milk
1 cup clean blueberries
1/4 cup confectioners' sugar for dusting

Instructions :

Prep : 20M	Cook : 12M	Ready in : 1H20M

Heat oven to 350 degrees F (175 tiers C). Coat a Bundt pan properly with cooking spray.
Make the streusel topping: Mix 1 brown cup sugar, 2/three cup flour, and cinnamon in a medium bowl. Cut in 1/2 cup butter or margarine; topping mixture might be crumbly. Set aside.
For the cake: Beat half cup butter or margarine in massive bowl until creamy; upload 1 cup white sugar, and beat until fluffy. Beat in egg and vanilla. Whisk together 2 cups flour, baking powder, and salt; upload alternately with the milk to the creamed aggregate, beating nicely after every addition.
Spread 1/2 the batter within the prepared pan. Cover with berries, and upload closing batter by using tablespoons. Cover with streusel topping.
Bake at 350 stages F (a hundred seventy five levels C) for 55 to 60 mins, until deep golden brown. Remove pan to cord rack to cool. Invert onto a plate after cake has cooled, and dirt with confectioners' sugar.

Notes :

Reynolds® Aluminum foil can be used to preserve food moist, prepare dinner it lightly, and make smooth-up simpler.

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