Blueberry Coffee Cake

B is for Baking: Blueberry Coffee Cake

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Because July is the peak of blueberry season here in Michigan, I am sharing a new blueberry recipe each week this month.  I love blueberries and have ever since I was a kid. Speaking of childhood memories, my mom has made a delicious blueberry coffee cake ever since I can remember.  I crave this recipe all year round and will occasionally make up a batch with blueberries from the freezer for no particular reason.  This blueberry coffee cake is also perfect for brunches and potlucks.  You can make it up ahead of time and it travels and serves beautifully. Ready for the recipe? Here we go:

This week’s blueberry inspired recipe is blueberry coffee cake with crumb topping.

Blueberry Coffee Cake

July 22, 2016

by Cristina Stauffer

Category Baking

Persons

9

Prep Time

20 minutes

Cook Time

50 minutes

Ingredients

• 3/4 cup sugar
• 1/4 cup margarine, softened
• 1 egg
• 1/2 cup milk
• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups blueberries, fresh or frozen, well drained and patted dry

Crumb Topping

• 1/2 cup sugar
• 1/3 cup flour
• 1/2 teaspoon cinnamon
• 1/4 cup margarine, softened

Instructions

• Preheat oven to 375 degrees.
• In a large bowl, mix sugar, margarine and egg together until well combined.
• Add milk and stir well.
• Gradually stir in flour, baking powder, and salt until a thick dough forms.
• Gently fold in berries until well incorporated into the dough.
• Pour into a greased and floured pan.
• In a separate small bowl combine the dry ingredients for the crumb topping.
• Cut in the margarine until the mixture becomes crumbly.
• Sprinkle crumb topping evenly over the dough.
• Bake 45-50 minutes at 375 degrees.

Tags

Baking,

Recipes,

Summer

https://www.avasalphabet.com/blueberry-coffee-cake/

Helpful tips

• When freezing your blueberries for future use, measure them into two cup portions and store in freezer bags.  You will always have the perfect amount of berries on hand to whip up this yummy recipe.
• When using frozen berries, rinse and thaw in a colander making sure to drain them well.  Pat them try with paper towel before adding to the dough.
• To prepare the baking pan, I sprayed the pan with cooking oil in an oil mister and then gently shook flour into the pan until all surfaces were covered.  I love my mister/sprayer to get a fine mist of whatever oil I have on hand without added chemicals.
• I like a lot of cinnamon in my crumb topping – you can always reduce the amount of cinnamon to your taste.
• A fork works well to cut in the butter to the flour mixture, but sometimes I find it faster to just use my fingers to work the mixture into crumbs.
• If you like a lot of crumb topping, double the crumb topping recipe.

This recipe is sure to become a favorite.  It is the perfect compliment to a cup of coffee on a lazy weekend morning. Even my very picky kiddos can’t get enough of this one! Let me know how it turns out for you. It is so yummy!

If you enjoyed this blueberry recipe, you might also enjoy these blueberry favorites:

Blueberry Crunch Parfaits

Blueberry Crisp

Blueberry Lavender Sauce

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