Ingredients for Alaskan Blueberry Coffee Cake
- 1 5/6 cups All Purpose Flour
- 3/4 cup Sugar
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1/2 cup Vegetable Oil
- 1 cup Milk
- 1 large Egg
- 1 1/2 cups Fresh Blueberries
- 1/3 cup Brown Sugar
- 1 teaspoon Ground Cinnamon
- 6 tablespoons (3 ounces) Butter
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How to Make Alaskan Blueberry Coffee Cake
- Preheat oven to 375°F (190°C).
- Grease and flour a 9x9 inch square baking pan.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup granulated sugar, 2 teaspoons baking powder, and ½ teaspoon salt.
- Add ½ cup vegetable oil, 1 cup milk, and 1 large egg to the dry ingredients. Mix until just combined.
- Gently fold in 1 cup fresh or frozen blueberries.
- Pour batter into the prepared pan and spread evenly.
- In a separate bowl, combine ⅓ cup all-purpose flour, ⅓ cup packed brown sugar, 1 teaspoon ground cinnamon, and 6 tablespoons (3 ounces) cold unsalted butter, cut into small pieces. Use a pastry blender or your fingers to mix until the mixture resembles coarse crumbs.
- Sprinkle the crumb topping evenly over the batter and top with remaining ½ cup blueberries.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Do not overbake.
- Let the coffee cake cool in the pan for 10-15 minutes before serving warm.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
185g
Fat
35g
Carbs
26g
