Blueberry Coffee Cake
Recipe type: Brunch, Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8" x 8" pan
An easy, fluffy coffee cake studded with tart blueberries, covered in just the right amount of cinnamon-sugar crumb. (And of course, "just the right amount" = a lot!)
For the cake batter:
  • .5 stick unsalted butter, softened {You will see that this recipe calls for one stick of butter total - half in the cake and half in the topping. Hang on to the wrapper to grease the pan!}
  • .75 c sugar
  • 1 egg
  • 2 c flour
  • 2 t baking powder
  • .25 t salt
  • .5 c skim milk
  • 1 t vanilla
  • 1 pint (2 c) blueberries (fresh or frozen - fresh will taste a little better, but frozen is easier to keep on-hand)
For the topping:
  • .5 stick unsalted butter, softened
  • .5 c sugar
  • ⅓ c flour
  • .5 t (heaping) cinnamon
  1. Heat the oven to 375. (Note: You will lower the temp during baking)
For the cake batter:
  1. Using a hand mixer or stand mixer, beat the butter and sugar until creamed together.
  2. Add the egg, and mix again.
  3. Sift in half of the flour, adding the baking powder and salt to the sifter. Mix well.
  4. Add half the milk, and mix again.
  5. Sift in the remaining flour.
  6. Finish off the milk and add the vanilla, and - you know what to do - mix again.
  7. Stir in the blueberries. If any liquid has formed from frozen berries, drain and discard.
For the topping:
  1. This is the fun part! Grab a set of little hands if you have a kid available.
  2. Place the four ingredients in a medium bowl. Using your fingers, combine and smush them all together, pinching as you go. Make little pieces, and make sure all the dry ingredients are incorporated into the butter.
To bake:
  1. Prepare an 8" x 8" baking dish (tin, glass, or casserole) by greasing it with the butter left on the wrapper from the stick you just used in the recipe. Lightly dust the pan with flour (use the sifter if you want), and knock out the excess into the garbage.
  2. Pour in the batter, using a spatula or spoon to get it into the corners.
  3. Top with the topping! And don't be shy. And get it in the corners.
  4. Bake at 375 for 35 minutes. Then lower the temperature to 350, and bake for another 15-20 minutes.
  5. The coffee cake will get a great rise, and the topping will very lightly brown.
Recipe by My Utensil Crock at