Blueberry Coffee Cake

Blueberry Coffee Cake

One of my favorite parts about Summer is the fresh fruit that I can find at my local store and farmer’s markets. Blueberries, raspberries, and strawberries are in season and can be found in ridiculous abundance. My issue is that I can’t stop myself from buying all of these pretty, pretty berries!

Blueberry Coffee Cake

That leaves me with the delicious problem quest of finding new things to do with the fruit aside from just snacking on it. I decided to use part of my newest quart of blueberries in the fantastic morning fare of a coffee cake.

Blueberry Coffee Cake

This coffee cake is wonderfully crumbly with texture similar to a biscuit and a crunchy, cinnamon hinted topping. I found it had a light vanilla flavor, was not overly sweet, and the crumb topping was pretty irresistible. It’s great for breakfast with your coffee (it is coffee cake after all) or a nibble with milk.

If you’re like me and you have an overabundance of blueberries or even strawberries around, I encourage you to give this recipe a go!

Blueberry Crumb Cake
Adapted from King Arthur Flour
Makes: 8×8-inch cake, Difficulty: Beginner


  • 1/3 cup dark brown sugar
  • 1/2 cup all-purpose flour
  • 1 teaspoon cinnamon
  • 1/4 cup butter


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 1/4 cup butter
  • 1 large egg
  • 1 teaspoon vanilla
  • 1/2 cup cream
  • 2 cups fresh blueberries, washed and well-drained

Preheat oven to 375 degrees F. Lightly grease a 8×8 baking pan.

Make the topping: Mix the brown sugar, flour, and cinnamon in a small bowl. Cut in the butter with a fork, pastry blender, or fingers until it reaches a crumbly state. Set aside.

Make the batter: Blend the flour, baking powder, and salt together in a small bowl. In a large bowl with a hand mixer on medium-low, cream together the sugar, butter, egg and vanilla. Alternately add the cream and the flour mixture to the creamed mixture, ending with flour. Mix only enough to blend. With a spatula or wooden spoon, fold in the blueberries.

Spread the batter in the baking pan. Sprinkle the topping over the batter and bake for 40-45 minutes or until a cake tester or knife comes out clean. Let cool on baking racks for 10 minutes before serving.

  • Note: If you enjoy walnuts, a 1/2 cup of finely chopped nuts can be added to the topping for extra crunch.  2 cups of sliced strawberries can also be substituted for the blueberries.


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