Blueberry Streusel Coffee cake

Today is my hubby’s birthday. He is not a frosted cake person. He prefers a pound cake or banana bread instead of heavily frosted or a chocolate cake, which by the way I loveeee…

Every year i would make typical fancy birthday cakes with rosettes and swirls of sweet icing. Which he would quietly scrape from the his slice of cake and keep it in corner of his plate.

But this year I decided to skip the frosting part… since it his birthday and i am a good 😁😁 I decided this year’s birthday cake would something that he would love.

After giving much thought about the cake, I remembered that my friend Afshan had brought a coffee cake for my potluck party which he had really enjoyed. Now that i had decided the cake i needed a good recipe.

While surfing came across they beautiful recipe of Blueberry Streusel coffee cake in a blog; Together as family . It was just prefect for him, he loves Blueberries.. he loves cinnamon… I had bag of frozen Blueberries in the freezer that came handy. But I would recommend to use fresh if you have.

Ingredients 125 gms All purpose flour

100 gms sugar

3 tbsp butter

1 egg

1 tsp vanilla essence

1/2 cup milk

1 tsp baking powder

1/2 tsp salt

1/2 tsp Cinnamon powder

streusel topping 1/4 cup sugar

3 tbsp brown sugar

1/2 tsp coffee

1/2 tsp Cinnamon powder

3 tbsp butter

1/3 cup all purpose flour

Vanilla glaze 1/4 cup icing sugar

1-2 teaspoons milk

2-3 drops of vanilla essence

Method Preheat oven to 180 degrees for at least 10 minutes. Grease and line the cake tin.

In a bowl add butter sugar and cream it until fluffy add egg and vanilla essence and whisk well.

Add all the remaining ingredients except blueberries and mix. Dust the blueberries with tsp of flour so that it doesn’t sink at the bottom of the cake tin.

Pour the cake batter in the cake tin and keep it aside.

Prepare the streusel by mixing all the Streusel ingredients with a fork.Don’t over mix it.

It should look like crumbs. Generously spread the streusel mix over the cake batter.

Place the cake tin in the preheated-oven for 30 minutes. After 30 minutes cover the cake loosely with aluminum foil so that streusel don’t turn dark. Bake for another 15- 20 minutes or until the toothpick comes out clean.

Remove the cake from oven and let it cool for 20 minutes. Carefull de mould the cake and let it completely cool on the wire rack.

To make the vanilla glaze mix all ingredients of glaze and stir well. Drizzle the glaze on top of cooled cake and top it with fresh blueberries.

Serve it with cup of coffee or just use it as Birthday cake like i did.

My hubby was pretty happy with the cake. Though my blueberries sank at the bottom as i was too lazy to dust my blueberries before tipping it in the cake batter. I totally regret it now 🙈🙈