Fresh blueberries are coming into season and a wonderful time for a warm, Blueberry Coffee Cake. I served this yummy cake for my annual Mother’s Day Coffee.
It’s easy to make and I LOVE the crumb topping. Great with a hot cup of coffee or tea with family and friends.
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.
- 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.
- 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.
Fork Lore 