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Blueberry Coffee Cake – Serve this at your next brunch or coffee klatch!

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Charlie’s sister Laureen made this coffee cake may years ago when we were visiting. She topped it with mulberries from her tree and cherries from her next door neighbor’s tree. The cake was a huge success and I have been making this for years. We have a great blueberry farm near us, so we usually use blueberries (which are divine on this cake), but you can top this coffee cake with whatever fruit you want. My photos do not do this cake justice, so I need to make another one and re-shoot. In the meantime my sister Maria has been asking me to post the recipe, so this will have to suffice!

This cake has a beautiful crumb. it is moist without being too heavy, yet enough substance to be a true coffee cake. We think it is perfection!

Notice how nice and high this coffee cake gets.

Print Recipe
Blueberry Coffee Cake
Blueberry Crumb Coffee Cake
Course Breakfast, Dessert
Cook Time 50-60 Minutes
Servings
pieces
Ingredients
Cake
Streusal Topping
Course Breakfast, Dessert
Cook Time 50-60 Minutes
Servings
pieces
Ingredients
Cake
Streusal Topping
Instructions
Cake
  1. Preheat oven to 350 degrees F. In a bowl sift flour, baking powder and salt
  2. In your mixer bowl cream butter and sugar being sure not to whip too much air into the batter. Add your eggs & vanilla extract and combine well.
  3. Add the dry ingredients to the creamed mixture alternately with the milk. Start and end with the dry ingredients. Don't over mix.
  4. Grease and Flour a 9 by 12 inch pan. Spread your batter in the pan
  5. Cover the top with fresh fruit. We love blueberries!
Streusel Topping
  1. Combine the flour, brown sugar, cinnamon in a bowl and cut the butter in with a fork or pastry cutter until it makes a nice crumble. Add those nuts and incorporate them into that gorgeous mix.
  2. Scatter the streusel on top of the cake over the fruit
  3. Bake at 350 degrees F for 50-60 minutes until a toothpick comes out clean. For our oven it is just about 60 minutes on the nose. It is always better to start checking early than to test too late and wind up disappointed.
  4. Pull it out of the oven when it is done and fill your home with the warm smell of coffee cake goodness! Let it cool for 10-15 minutes before cutting into it if you can hold out that long. This cake keeps well and also freezes really well. (This we discovered after the boys left home and treats like this last longer than a day or two.)
Recipe Notes

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