Traditional coffee cake flavors with a layer of sweet fruit make this blueberry coffee cake a winner for brunch or a coffee date with friends.
I haven’t really been interested in baking or cooking lately. In fact, it’s been quite awhile since I’ve made anything new. I just haven’t felt like it and while I’ve still been making dinner and did some baking for Christmas, I haven’t been at all creative with it. But when I invited a friend over for coffee and she teased that she expected something amazing to eat, I actually felt like baking.
I had blueberries on found and when I thought of what I wanted to make, blueberry coffee cake sprang to mind. One of the very first things, I ever baked on my own was coffee cake. It was one of my absolute favorite things to bake as a teenager and I made it quite often. To make coffee cake again seemed like returning to my roots and hopefully getting back some of the joy of baking again.
I was very pleased with how this turned out. It has a lot of the traditional coffee cake flavors but the blueberries added a delicious twist. Both my friend, her son, and I really enjoyed it and I can’t wait to make it again.
- 1 1/2 cups frozen blueberries
- 2 Tablespoons sugar
- 2 Teaspoons cornstarch
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 cup butter or margarine
- 1 beaten egg
- 1/2 cup buttermilk or almond milk
- 1/2 teaspoon vanilla
- 1/4 cup all-purpose flour
- 1/4 brown sugar
- 1/2 teaspoon cinnamon
- 2 tablespoons butter or margarine
In a medium saucepan, combine frozen blueberries and sugar and heat over medium heat.
When blueberries are thawed, add cornstarch and cook until mixture is thickened and bubbly.
In a medium bowl, combine flour, sugar, baking powder, and baking soda.
Cut in butter until mixture resembles course crumbs.
Make a well in the middle and add egg, milk, & vanilla.
Stir until just moistened, batter may be lumpy.
Spread half the batter into an ungreased 8 by 8 by 2 pan. Spread filling over batter. Drop remaining batter in small mounds onto filling.
Combine flour, brown sugar, & cinnamon and cut in butter.
Sprinkle topping over batter. Bake at 350 degrees for 40 to 45 minutes until golden brown.
Best served warm
While this recipe is fairly simple, it does have several different steps and uses several different bowls. So I suggest making it while your dishwasher is empty.
Looking for more blueberries recipes? Check out these 50 Amazing Blueberry Recipes!
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