Blueberry Coffee Cake

You knew they were coming….blueberry recipes.
I was on a blueberry bake-a-thon after our huge harvest.
I spent last Saturday night doing a food blog search for blueberry recipes.

I love the Food Blog Search Engine. If you're looking to cook or bake with a specific ingredient, just pop it in the search engine and it will scour through thousands of food blogs for you. I like using it much more than a regular ole search engine cause most of the time I can see photos and read a bit more about the recipe. So that’s my plug for the Food Blog Search Engine. On to coffee cake….

I found this recipe on a blog called Family, Friends and Food. The source was listed as Aunt Sylvia and Mom K. I find that when a recipe’s source is anything like Aunt Beatrice, or Granny Thurman, etc. the recipes are usually tried and true, made for decades in a family kitchen and happily consumed by family and friends. After I made this recipe and family and friends happily consumed it, I knew I had found another one to add to my collection.



This coffee cake is like a giant big blueberry muffin with a half-inch of delicious crumbly topping. I cut it in big pie like wedges and packed some in John’s lunch for a mid-morning snack. The rest I brought into work where it was gone in about 1.4 seconds. Seagulls….gotta love ‘em.

Blueberry Coffee Cake
Recipe from Family, Food & Friends
Source: Aunt Sylvia & Mom K
Printable recipe
¼ cup butter, room temperature
¾ cup granulated sugar
1 egg
½ cup milk
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 cups blueberries (if frozen, do not defrost)

Preheat the oven to 375. Cream together the butter and sugar. Add the egg, milk, flour, baking powder and salt and mix until just combined. Batter will be thick. Gently fold in the blueberries. Spread into a 9-inch pie pan.

Topping
½ cup butter, room temperature
1 cup granulated sugar
2/3 cup all purpose flour
1 teaspoon cinnamon

Cream together the butter and the sugar. Add in the flour and cinnamon and mix until crumbly. Sprinkle over the batter. There’s a lot of topping. It might look like there’s actually too much topping for the cake, but there isn’t. That topping bakes into a golden crunchy topping that’s perfect with the moist blueberry center, so pile it on. Bake for 25 to 30 minutes, or until lightly browned. Sprinkle with powdered sugar after it has cooled a bit.
Serve warm or room temp.