Fresh blueberries scream summer.
Blueberry coffee cake – one of my all-time favorite desserts.
Back in day when I first started baking, I took an introductory baking/ cooking summer school class. Blueberry coffee cake was one of the first recipes we made and I’ve been using this recipe ever since.
- 1 3/4 C AP flour
- 1 tbsp baking powder
- pinch of salt
- 200mL granulated sugar
- 1 stick of cold butter, divided – 1/3 C for the batter, and the remainder for the streusel
- 200mL milk
- 1 tsp vanilla
- 1 egg
- 1 C blueberries, frozen (used fresh)
- 1/2 C AP flour
- 1/3 C brown sugar
- ~ 3 tbsp butter, cold
- Preheat oven to 375 F. Line a 9″ square pan.
- In a large bowl, combine flour, baking powder, salt and sugar.
- Using a pastry blender, cut in butter until it resembles fine crumbs
- In a liquid measure, lightly beat together the milk, egg, and vanilla.
- Make a well in the dry ingredients and add wet ingredients. Mix until just combined.
- Spread half of the batter into the pan, sprinkle blueberries over the batter, then drop remaining batter over berries (Tip – run a knife through the batter to distribute the blueberries)
- Streusel Topping: using a pastry blender, cut butter into the flour and brown sugar mixture.
- Bake for 35-40 minutes, or until a toothpick comes out clean.
This cake is a winner – soft, moist, and fruity.