A blueberry coffee cake recipe made with butter, sugar, eggs, and milk, blueberry pie filling, and a butter crumb topping. Serve for breakfast or brunch.
Prep Time20 minutesmins
Cook Time1 hourhr
Total Time1 hourhr20 minutesmins
Course: Breakfast, Brunch
Cuisine: American
Keyword: Blueberry Coffee Cake
Servings: 6
Author: Laura Warnke
Ingredients
1-1/4cupsall-purpose flour
1/2cupgranulated sugar
1teaspoonbaking powder
1/4teaspoonbaking soda
1/4teaspoonsalt
1/2cupbuttermelted
1/2cupmilk
1egg
1teaspoonvanilla extract
1/4teaspoonlemon extract
1-21 oz. canblueberry pie filling
Streusel Topping
1/2cupall-purpose flour
1/4cupgranulated sugar
2Tablespoonsmelted butter
Instructions
Preheat your oven to 350 degrees.
Grease and flour a 9" x 9" square glass or ceramic baking dish or metal pan.
Mix together the flour, sugar, baking powder, baking soda, and salt in a large bowl. A fork works well for this.
To the flour mixture, add 1/2 cup melted butter, milk, egg and vanilla.
With a spoon, beat until well mixed and then pour the batter evenly into your greased and floured pan.
In a separate small bowl, using a fork, combine the ingredients for the streusel topping; flour, sugar and melted butter. Stir until the mixture resembles coarse crumbs.
Sprinkle 1/2 of crumb mixture evenly over the top of batter in the pan.
Stir lemon extract into the can of blueberry pie filling with a spoon or narrow spatula. Spread the pie filling over the top of the crumb mixture in the pan.
Sprinkle with the remaining crumb mixture.
Bake for 1 hour or until top of coffee cake is golden brown.