Blueberry Coffee Cake
Ingredients:
For the Blueberry Coffee Cake:
1⁄2 cup softened butter
1⁄2 cup granulated sugar
1⁄4 cup brown sugar or coconut sugar
2 large eggs
1 tsp vanilla extract
1⁄2 cup milk
2 cups all-purpose flour
2 tsp baking powder
1⁄4 tsp salt
1⁄2 tsp cinnamon
1 & 1⁄2 cups fresh blueberries
2 tbsp flour (for tossing blueberries)
For the Streusel Topping:
1⁄4 cup brown sugar or coconut sugar
1⁄2 cup all-purpose flour
2 tbsp cane sugar
1 tsp cinnamon
4 tbsp softened butter
A pinch of salt
For the Cream Cheese Icing:
1⁄4 cup softened cream cheese
1⁄2 cup powdered sugar
1 tsp vanilla extract
1⁄4 cup milk
Recipe:
In a large mixing bowl, beat together the softened butter, granulated sugar, brown sugar (or coconut sugar), eggs, vanilla extract, and milk until combined, about 1 minute.
Gently mix in the all-purpose flour, baking powder, salt, and cinnamon until just combined. Be careful not to over-mix!
Toss the fresh blueberries in 2 tablespoons of flour, then gently fold them into the batter.
Pour the batter into a buttered and/or lined baking dish, spreading it evenly.
In a small bowl, mix together the brown sugar (or coconut sugar), all-purpose flour, cane sugar, cinnamon, softened butter, and a pinch of salt until crumbly.
Sprinkle the streusel mixture evenly over the batter in the baking dish.
Transfer to a preheated oven and bake at 375°F (190°C) for about 45 minutes, or until a toothpick inserted into the center comes out clean.
In a mixing bowl, combine the cream cheese icing ingredients until smooth.
Once baked, let the coffee cake rest and cool for about 15 minutes.
Drizzle the cream cheese icing over the cooled coffee cake and enjoy!
