Ingredients

The following ingredients have 7 Servings
  • 3/4 C sugar
  • 1/4 C soft butter
  • 1 egg
  • 1/2 C plus 1 Tbsp. milk
  • 4 Tbsp Crown Royale Maple Finished Whiskey (optional)
  • 2 C blueberries
  • 2 C flour (plus additional to coat berries)
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 C butter
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/2 C flour

Instruction

  • Cream sugar and softened butter in a mixing bowl. Add the egg and beat until blended.
  • Preheat your oven to 375 degrees and grease an 8" or 9" square pan. Cut a square of parchment paper for the bottom and grease it too.
  • Whisk together the flour, baking powder and salt and add the whiskey to the milk.
  • Alternate adding the flour mix and milk mix to the butter mixture, starting with the flour and ending with flour.
  • Fold the blueberries into the batter with a large spoon and put into the pan. (See Notes)
  • Mix the topping ingredients together with a pastry blender or in a food processor until coarse. Sprinkle on top of the batter.
  • Bake the coffee cake for 45-55 minutes depending on the size of your baking pan; the larger pan will need a shorter the baking time. Check with a toothpick; it's done when there is no batter on the toothpick. Crumbs are fine; batter is not.
  • Let it cool in the pan for 10 minutes, run a knife around the outer age, then invert the coffee cake onto a cookie sheet, cover with a plate and flip it over so the the top of the cake is back on top again.
  • Serve warm or cooled to room temperature. It's great with coffee in the morning and we love it with some vanilla ice cream or whipped cream for dessert at night.