Wednesday, April 6, 2011

Blueberry Streusel Coffee Cake for Easter or Anytime

Try this easy to make coffee cake this Easter, especially if you have family visiting.  It smells amazing baking and tastes so delicious warm with a cup of coffee.  I have made this many times for friends and family.  Often, I make it to give to someone who needs warm comfort food, whether they are healing from a surgery or grieving the loss of a pet.  Nothing about this coffee cake tastes "milk-free."   It is delicious and a big hit every time.

This year I am going to make this coffee cake for my family for our Easter brunch.  I hope you enjoy it as much as we do.  Enjoy~

2 cups flour
1 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/3 cup margarine softened (Earth Balance, Vegan Sticks)
1 cup Silk Vanilla Soy Milk
1 egg
1 cup frozen blueberries

Preheat oven to 350 degrees.  Beat all ingredients, except blueberries.  Grease 9"x9" pan (can also use 13"x9")  Pour half of the batter in pan.  Spread 1 cup of blueberries over batter, then top with remaining batter.  Add streusel topping, listed below.  Bake 40 minutes.

Ingredients for Streusel Topping:
1/3 cup brown sugar
1/4 cup flour
3/4 teaspoon cinnamon
2 tablespoon margarine
Mix all ingredients and sprinkle on top of cake batter.

After cake has finished baking, top with glaze, listed below:
Mix 1 cup confectioners' sugar, 2 tablespoon Silk Vanilla Soy Milk, 1/2 teaspoon vanilla.  Drizzle over top of baked cake.