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Fresh blueberries are coming into season and a wonderful time for a warm, wonderful Blueberry Coffee Cake.  I served this yummy cake for my annual Mother’s Day Coffee:

https://fork-lore.com/2012/05/04/mothers-day-coffee-a-new-tradition/

It’s easy to make and I LOVE the crumb topping.  Great with a hot cup of coffee or tea with family and friends.

Blueberry Coffee Cake

I typically double this recipe for a larger coffee cake.

BLUEBERRY COFFEE CAKE

CAKE BATTER:
3/4 cup sugar
1/4 butter, softened
1 egg, beaten
1/2 cup milk
2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt (optional)
2 1/4 cups blueberries, fresh or frozen
1/2 teaspoon cinnamon

CRUMB TOPPING:
3/4 cup sugar
1/2 cup flour
1/2 teaspoon cinnamon
1/4 cup soft butter

  • Preheat oven to 375 degrees. Rinse and drain the blueberries.
  • Combine 3/4 cup sugar, 2 1/2 teaspoons baking powder, 1/2 teaspoon salt and 1/2 teaspoon cinnamon in a bowl and mix well. Add 1/4 cup soft butter, egg and mix. Add 1/2 cups milk and mix well. Stir in 2 cups of flour. The batter will resemble thick pancake batter. You may have to finish mixing by hand. Add the blueberries and gently mix in.

Blueberry Cake Batter

  • Grease and flour pans (9″ square pan or two loaf pans). Pour batter into pans, about 1/2 full.
  • Mix topping. Crumble evenly on top of batter.

Blueberry Coffee Cake ready for the oven

  • Bake for 45 minutes. If not brown on the top, bake a bit longer, checking every 3 to 4 minutes. Set the coffee cake on a rack to cool and enjoy.

Yummy baked Blueberry Coffee Cake

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