Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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This streusel blueberry coffee cake is so good that you'll bake it for breakfast, brunch, and dessert!
Heat oven to 375°F. Grease and flour 8-inch square baking pan; set aside.
Combine all cake ingredients except blueberries in bowl. Beat at low speed, scraping bowl often, until well mixed. Gently stir in blueberries. Spread batter into prepared pan.
Stir together all topping ingredients except butter in bowl; cut in butter until mixture resembles coarse crumbs. Sprinkle mixture over batter. Bake 40-45 minutes or until toothpick inserted in center comes out clean.
Dietary Fiber: 1g
I could barely get it pressed into the baking pan. Very stiff. I felt like I must have left out an ingredient but triple checked. Was making this for guests but threw it away and went and bought donuts.
I found this recipe on the inside of a Land O Lakes butter box and have made it many times. It is wonderful and one of our favorite Sunday morning treats. Perfect for whatever berries are in season or any you may have in the freezer during the dark days of winter.
SOOOOOO Good! Kept this recipe in my book......yum!!
This cake was very moist and delicious. I also added 1/4 cup sour cream as I was a bit short on butter. My family loved it. Will definitely make again!
This is so eay and VERY yummy!! You got to try this! MAKE SURE TO FOLLOW THE RECIPE!!! This one is a keeper!!
Yum, this is such a great recipe. The topping is delicious and the cake was very moist. I made it with regular half and half, not non-fat. Recipe is a keeper!!
Make this recipe all the time. Use blues or rasp or blackberries when we pick them. Coworkers love it when I bring this coffee cake in the morning fresh, it is so easy to throw together. Also added 1 t vanilla and used half and half and not milk. Easy and great!
I made this coffee cake this morning, I twicked the recipe. I added 1/2 tea of vanilla, 1 TB fresh orange zest and also mixed blueberries with 1 TB of white flour so they wouldn't sink to the bottom. After coffee cake was cooled slightly I mixed 1/2 cup of powered sugar, 1/2 tea of vanilla, 1 tea karol syrup and enough hot water to make til it was smooth & drizzeled it over cake :-)
Made it on a Sunday morning and it was simple and tasty. Need to make two next time as we had nothing left for snacking on later!!!
I had this recipe already for the last 2 years not sure where I got it from ,yes it is heaven and you going to make it over and over.Little hint:don't over mix it .Have a large egg and take out your cold stuff 30 ahead of time.And butter at room temperature.
This w a grate recipe...my entire family devoured it! It will be a favorite in our house.
I thought it was a little to dry. Maybe because I had to substitute 1/2 tablespoon of butter and and filled the cup up with skim milk instead of half and half. Next time, which will be soon I will definetly get the half and half and see if that is the difference.
I saw this on the side of the half and half box! Everytime I reached for the box I wanted to find out what the recipe was, it just looked so good! I'm glad I finally tried it, I love it. A complete favorite.
This coffee cake is one of the best I have ever made. The aroma of the fresh baked cake filled the whole house and everyone really enjoyed it.
Lost the recipe book with this recipe and was thrilled to find it online! Try it with regular cream or half and half - yum.
I wouldn't change a thing about this recipe! Each time I make it I double the recipe and bake it in a 13"x9" pan. The topping is delicious and a perfect finishing touch to a lusciously moist cake.
Yum! My husband and our guests loved this coffee cake. Freeze some blueberries while in season to make this when they're gone!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1011
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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