berry streusel coffee cake

Breakfast

Berry Streusel Coffee Cake

Allowing the cake to cool for 30 minutes makes it easier to cut, and it will still be warm when ready to serve.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

1½ cups (375 ml) flour
¾ cup (175 ml) old-fashioned oats
¾ cup (175 ml) packed light brown sugar
2 tsp (10 ml) baking powder
¼ tsp (1 ml) salt
1 tsp (5 ml) korintje cinnamon
½ cup (125 ml) butter (1 stick)
¾ cup (175 ml) milk
1 egg
topping
1 container (6 oz/175 g) fresh blueberries (1 cup/250 ml)
¼ cup (60 ml) old-fashioned oats
¼ cup (60 ml) flour
¼ cup (60 ml) packed light brown sugar
¼ tsp (1 ml) korintje cinnamon
2 tbsp (30 ml) butter, melted
½ cup (125 ml) powdered sugar
½ tbsp (7 ml) milk

Directions

Preheat oven to 375°F (190°C). Lightly brush Stone Square Baker with oil. For cake, in a large mixing bowl, combine flour, oats, brown sugar, baking powder, salt and cinnamon; mix well.
In a small mixing bowl, microwave butter, uncovered, on HIGH 30 seconds or until almost melted. Whisk until smooth. Add milk and egg; whisk until well blended. Add egg mixture to flour mixture; mix until dry ingredients are moistened.
Pour batter into baker; top with blueberries. Combine remaining topping ingredients in medium bowl; mix well. Sprinkle topping evenly over blueberries.
Bake, uncovered, 40-45 minutes or until a knife inserted in center comes out clean and cake is set. Remove baker from oven to cooling rack; let cool 30 minutes.
For glaze, mix powdered sugar and milk in small bowl. Spoon into small resealable plastic bag. Trim a small corner off the bag; drizzle over cake. Cut into 12 squares; serve warm.