Blueberry Coffee Cake

It’s easy to find an occasion to serve this cake — breakfast, brunch, lunch, dinner or snack time will do. This recipe for Blueberry Coffee Cake is so moist, fluffy. Packed with bursting blueberries this is a recipe everyone will love.

INGREDIENTS
Blueberry - 2⅞ oz
Granulated Sugar - 3/4 oz
Ground Cinnamon - 0.04 oz
Blueberry - 6⅛ oz
All Purpose Flour - 3/8 oz
All Purpose Flour - 10¼ oz
Baking Powder - 3/8 oz
Kosher Salt - 1/4 oz
Unsalted Butter - 8 oz
Egg - 5⅜ oz
Milk - 7⅞ oz
Granulated Sugar - 3¾ oz
Brown Sugar - 5¼ oz

Directions

1. Heat oven to 350 degrees F (175 degrees C).
Coat a Bundt pan well with cooking spray.
2. Mix Blueberries (0.5 cup), granulated sugar (1.5 tablespoon) and cinnamon (0.5 teaspoon) in a medium bowl. Toss or stir carefully and set aside until later.
3. Mix Blueberries, ( 1 cup ), flour (1 tablespoon ) in a small bowl. Toss or stir carefully to coat blueberries.
4. Mix Flour (2 cups), baking powder (2.5 teaspoon), kosher salt (1.5 teaspoon) and dry mix in a large bowl.
5. In the bowl of an electric mixer, beat Butter (2 sticks), eggs (about 3), milk (1 cup), granulated sugar (0.5 cup), brown sugar (0.67 cup) for 1 min.
6. Mix while adding : large bowl, medium bowl, 1 cup nuts (almonds) and a small bowl.
7. Pour batter into Bundt pan and spread evenly.
8. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, until deep golden brown.
9. Remove Bundt pan to wire rack to cool.
10. Invert onto a plate after cake has cooled, and dust with confectioners' sugar.

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