Blueberry coffee cake

Preparation Time: 15 minutes
Baking Time: 40-45 minutes
Serves: 10-12

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)

For the Streusel Topping:

• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/4 cup unsalted butter, cold and cubed
• 1 teaspoon ground cinnamon

For the Glaze:

• 1/2 cup powdered sugar
• 1-2 tablespoons milk
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat the Oven (Low Intensity):
   • Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. Prepare the Streusel Topping (Low Intensity):
   • In a small bowl, combine the flour, brown sugar, cold butter cubes, and ground cinnamon.
   • Use a fork or your fingers to mix until crumbly. Set aside.
3. Make the Cake Batter (Medium Intensity):
   • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
   • In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
   • Beat in the eggs one at a time, then stir in the vanilla extract.
   • Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients.
   • Gently fold in the blueberries.
4. Assemble (Low Intensity):
   • Spread half of the batter into the prepared baking pan.
   • Sprinkle half of the streusel topping over the batter.
   • Repeat with the remaining batter and streusel topping.
5. Bake (Low Intensity):
   • Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.
   • Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
6. Prepare the Glaze (Low Intensity):
   • In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
7. Glaze the Cake (Low Intensity):
   • Drizzle the glaze over the cooled coffee cake.
8. Serve and Enjoy Your Blueberry Coffee Cake! (Low Intensity):

Optional: Add a scoop of vanilla ice cream or a dollop of whipped cream when serving for an extra treat.

Nutritional Information (per serving, assuming 12 servings):

• Calories: 320
• Protein: 4g
• Carbohydrates: 48g
• Fat: 13g
• Fiber: 2g
• Sugar: 26g
• Sodium: 260mg

Note: Nutritional values are approximate and may vary based on specific ingredients used. Adjust quantities to fit your dietary preferences and restrictions.