There are some things that are worth getting up early for. Mind you – there aren’t many, but there are some. My mom’s blueberry streusel coffee cake is one of them. Fortunately, it’s super easy to make and put together, so I can then go back to bed for forty-five minutes while it bakes. Except that I can’t sleep because my house then smells so good. My mom may not be a good cook, but this is one special recipe.
Blueberry Streusel Coffee Cake
3/4 c sugar
1/4 c butter
1/2 c milk
1/2 t almond extract
2 c flour
2 t baking powder
1/4 t salt
2 c blueberries (fresh or frozen — I always add extra)
1/4 c sugar
1/4 c brown sugar
1/3 c flour
1/2 t cinnamon
1/4 c butter
(I always add just a little nutmeg to the batter and topping because nutmeg makes everything taste better!)
Preheat oven to 370 degrees.
Beat sugar, butter and egg until they are creamy, about three or four minutes. Add milk and almond extract and mix well. Add baking powder, salt and flour, and mix gently until not quite just combined. Fold in blueberries.
Pour batter into a 10″ springform pan.
Make the topping by mixing sugars, flour and cinnamon. Cut in the cold butter until crumbly. Crumble over the batter.
Bake at 370 degrees for 45 or so minutes (my oven always takes a little longer).
For more yummy stuff, check out this week’s Tempt My Tummy Tuesday with Blessed With Grace! I have found so many yummy recipes. If I have time next week, I’ll share my favorites that I’ve made so far.