Anthony’s Blueberry Coffee Cake

  • ¾ cup butter at room temperature
  • 1 ½ cups sugar
  • 3 eggs
  • 3 cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • ½ teaspoon vanilla
  • 2 cups fresh blueberries

 

 

Cream butter and sugar until light and fluffy.  Add eggs and beat. Mix flour, salt and baking powder.  Add vanilla to milk. Alternately add milk and flour mixture to batter and beat until smooth. Mix 1 ½ cups of blueberries to batter by hand.  Pour into greased 9×13 baking pan and sprinkle with crumb topping and remaining blueberries.  Bake at 350 degrees for 40 to 45 minutes.  Test center with toothpick to be sure it is done.  Center will remain slightly soft.  Especially good when served warm.  Keep covered in refrigerator for moistness.  It freezes well also.

Crumb Topping

  • ¾ cup flour
  • ½ teaspoon cinnamon
  • ½ cup sugar
  • 1/3 cup butter

Combine flour, sugar and cinnamon.  Cut butter in ½” pieces and work in with a fork until crumbly

 

This recipe came from the Litchfield Women's Club, check out the original post here.