Blueberry Coffee Cake
using fresh seasonal blueberries is an easy coffee cake to make anytime for breakfast, snacks or after dinner dessert.
Blueberries are always in abundance these days and this delicious blueberry coffee cake is easy to make for weekend breakfast or family brunch. This coffee cake makes the blueberries the star of this coffee cake.
I don’t know why I decided to make a coffee cake today, it’s 90 degrees in the shade again.
It doesn’t matter, a coffee cake has been on my mind and I’m turning on the oven. It will be our snack/dessert this week. Well at least for a couple of days if it lasts that long.
There are so many coffee cake recipes around. One of the most popular is the bisquick recipe which my mom always made.
I wanted to add a fruit layer so I continued to search until I found a recipe from Taste of Home. This recipe resulted in a coffee cake that is quite different from the popular bisquick recipe. The blueberries were plump and juicy a perfect balance with the cake portion.
This cake is easy to make. Here is a TIP: Taste the blueberries first then you can adjust the sweetness of the blueberries by using less or more sugar to taste. Substitute honey, coconut sugar or real maple syrup for the granulated white sugar.Print
Blueberry Coffee Cake
(recipe adapted from tasteofhome.com)
- Category: Cake
- 1 1/2-2 cups fresh blueberries
- 1/4 cup water
- 1/4 cup coconut sugar (OR you can use honey or your preferred sweetener)
- 2 TBLS. cornstarch
- 1 1/2 cups AP flour
- 3/4 cups sugar (I use Monkfruit – use your preferred sugar)
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 cup butter, cut up
- 1 egg, lightly beaten
- 1/2 cup buttermilk
- 1/2 tsp. vanilla
- 1/4 cup flour (I used 1/4 cup of white whole wheat flour)
- 1/4 cup coconut sugar (or your preferred sugar)
- 4 TBLS. butter
- 1/4 cup chopped walnuts (optional)
- In a small bowl combine the cornstarch and sugar and set aside.
- In medium saucepan combine the blueberries and water, bring to a boil then reduce heat. Cover and simmer for a few minutes until the berries soften. Stir in the cornstarch mixture until the mixture has thickened — approximately 45 seconds to a minute or two. Remove from heat.
- In a large bowl combine the flour, sugar, baking powder and baking soda. Cut in the cold butter until mixture resembles coarse crumbs.
- Stir in the beaten egg, buttermilk and vanilla – do not overmix. The batter will be stiff.
- Spread half of the batter into a greased square or round 8 inch pan.
- Spread the blueberry mixture evenly over the batter.
- Drop the remaining batter by spoonfuls over the top of the berry mixture.
- Mix together the flour, brown sugar and butter in a small bowl using your hands – it’s faster. Add in the chopped walnuts if using. Sprinkle this mixture on top.
- Bake at 350 degree oven for 35-45 minutes or until golden brown.