A delicious breakfast coffee cake that tastes like your favorite blueberry muffins.
Ingredients
- cooking spray:
- blueberries: 1 cup
- ½ cups all-purpose flour: 1 piece (divided)
- white sugar: 0.5 cup
- vegetable oil: 0.25 cup
- milk: 0.5 cup
- egg: 1 piece
- vanilla extract: 1 tsp
- baking powder: 3 tsp
- salt: 0.5 tsp
- brown sugar: 0.5 cup
- all-purpose flour: 0.33333 cup
- cinnamon: 2 tsp
- butter: 0.25 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C). Spray an 8x8-inch baking pan with cooking spray.
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Toss blueberries and 1/2 cup of flour in a small bowl until blueberries are coated. Set aside.
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Beat together sugar and oil with an electric mixer in a large bowl. Add milk, egg, and vanilla extract. Mix remaining 1 cup flour, baking powder, and salt in a small bowl. Add flour mixture to sugar mixture; mix until just combined. fold in blueberry mixture. Pour batter into the prepared baking pan.
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Mix together brown sugar, 1/3 cup flour, and cinnamon in a bowl. Cut in butter until topping mixture is crumbly. Sprinkle on top of the cake batter.
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Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Remove from oven and allow to cool before serving.
