Blueberry Coffee Cake

    Fresh blueberries scream summer.

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Blueberry coffee cake – one of my all-time favorite desserts.

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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.

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  • 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)

Streusel Topping:

  • 1/2 C AP flour
  • 1/3 C brown sugar
  • ~ 3 tbsp butter, cold
  1. Preheat oven to 375 F. Line a 9″ square pan.
  2. In a large bowl, combine flour, baking powder, salt and sugar.
  3. Using a pastry blender, cut in butter until it resembles fine crumbs
  4. In a liquid measure, lightly beat together the milk, egg, and vanilla.
  5. Make a well in the dry ingredients and add wet ingredients. Mix until just combined.
  6. 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)
  7. Streusel Topping: using a pastry blender, cut butter into the flour and brown sugar mixture.
  8. Bake for 35-40 minutes, or until a toothpick comes out clean.

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This cake is a winner – soft, moist, and fruity.

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Enjoy!

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7 thoughts on “Blueberry Coffee Cake

  1. If you don’t want all the berries to sink to the bottom of the cake, you will need to toss the berries in a bit of flour (1 TBSP) to coat. Easiest is to use a plastic yoghurt container and shake the berries around in the flour before folding into batter.

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  2. Pingback: DIY High Tea | the quiet baker

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