Blueberry Coffee Cake

Use the same base recipe as the apple version: Make and Take Coffee Cake. This is an easy cake to make: “from scratch” hardly takes longer than “from a mix.” Don’t be afraid to get your hands right into that topping–it’s the only way to mix it properly. (Or let the kids do this part!) I get a lot of repeat requests for this cake.

blueberry coffee cake
Copyright 2019 Barb Szyszkiewicz. All rights reserved.

Blueberry Coffee Cake

For the cake:

1 1/4 cups flour
1/3 cup sugar
1 TBL baking powder
pinch salt
1 tsp vanilla
4 TBL butter or margarine, at room temperature
2/3 cup milk
1 egg
1 cup blueberries, washed

For the topping:

6 TBL flour
4 TBL butter or margarine, at room temperature
8 TBL sugar
2 tsp cinnamon

Prepare your 9-inch square baking pan (I use the butter wrapper to grease the pan).

Stir dry ingredients. Cut in butter. Add milk, egg, and vanilla and stir. Pour into a prepared 9-inch round or square pan. Top with blueberries.

Mix topping ingredients until crumbly. Use your hands for best results! Sprinkle topping over batter. Bake 30 to 35 minutes at 400, checking after 30 minutes.

Makes 10 servings.

TIP: This cake can be prepared a day ahead. Just cover the unbaked cake with Saran wrap and refrigerate. Take it out of refrigerator about 1 hour before baking.

LABEL blueberry coffee cake 10 servings with butter
Nutrition facts for this recipe were calculated based on use of butter rather than margarine.

 

blueberry coffee cake
Copyright 2019 Barb Szyszkiewicz. All rights reserved.

Copyright 2019 Barb Szyszkiewicz for Cook and Count

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