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Home » Recipes » Brunch

Blueberry Coffee Cake

Published: Jul 23, 2015 Last Updated: Sep 2023 by Lindsay This post may contain affiliate links to products I use and enjoy. Leave a Comment

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So, we all know I don't bake because it takes time and that I don't eat a lot of sweets.  IMG_7008

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Until I got pregnant.  

In the first trimester, some of the only things I could stomach were fruit, I think maybe because I was all of a sudden thirsty and a person can only drink so much water?  And then in the second trimester the appetite is RIDICULOUS, and to get through the night I usually have 2 servings of dinner, dessert, and THEN fruit.  I'm not kidding.  Almost every single night unless dinner is a burger or something huge.  On nights I don't I wake up famished at 3am and one night I almost whacked Jay awake to make him go get me OJ so I didn't pass out going to the bathroom.  This kid is a leech.  And also I'm very dramatic when half asleep and have to pee while hungry.  

See also:  gestational diabetes.  

But anyway.  I figure since I'm going to be consuming ALL THE DESSERT that I should start making more of it myself for health and fiscal reasons, and it's summer and fruity desserts are so this month so....here we go.  PW's Coffee Cake, which is delicious and fattening, which I think is OK.  

You need flour, sugar, baking powder, salt, an egg, vanilla, butter, cinnamon, milk of some sort, and blueberries.  Easy stuff!  IMG_6986

First, preheat the oven and find a baking dish.  Make it greasy.  Butter, Pam, whatevs.  Then, add the flour, baking powder, cinnamon, and salt to a bowl and mix it all together.  IMG_6990

Then, grab a mixer and add the sugar and butter to the bowl.  Beat that together for a few minutes until fluffy, then add the egg and vanilla.  Beat THAT together until it's combined and smooth.  IMG_6994

Then, we add the milk and dry ingredients in batches.  Maybe do 3.  ⅓ of the flour mixture...IMG_6995

⅓ of the milk....and so on.  IMG_6997

Until you have a batter!  IMG_7000

Ditch the mixer or beaters and add the blueberries, then very carefully spread the batter into the pan you greased.  IMG_7001

Now, the topping!  IMG_7002

Add all the ingredients into a bowl and use forks or a pastry cutter to blend the butter into the dry ingredients.  IMG_7003

Just keep cutting and cutting until the mixture is crumbly.  IMG_7005

Dump the crumbly topping evenly across the top of the batter, then bake the coffee cake until it's brown on top.  This was probably 5 minutes shy of that moment, but I was impatient and hungry.  Shocker.  IMG_7007

Gorgeous!  IMG_7017

Let the cake cool just a teensy bit, then cut it into squares and serve.  Even if you make this way in advance, 10 seconds or so in the microwave is a very very good thing - this cake is GREAT warmed up.   The recipe is easy, the cake is delicious and fluffy and buttery and blueberry-y, and you. will. love. this.  Make it soon!IMG_7018

Recipe

Blueberry Coffee Cake

Lindsay Howerton-Hastings
No ratings yet
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Prep Time 15 minutes mins
Cook Time 45 minutes mins

Ingredients
  

  • FOR THE CAKE
  • 5 tablespoons salted butter softened, plus more for greasing the pan
  • 2 cups all-purpose flour
  • 2 heaping teaspoons baking powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¾ cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • ¾ cup milk
  • 2 cups fresh blueberries
  • FOR THE TOPPING
  • ½ cup all-purpose flour
  • ½ cup sugar
  • 6 tablespoons butter
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt

Instructions
 

  • For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking pan with butter.
  • Add the flour, baking powder, cinnamon and salt to a medium bowl and stir to combine. Set aside.
  • Cream together the butter and sugar with an electric mixer. Add the egg and mix until combined. Mix in the vanilla. Add the flour mixture and milk alternately and mix until totally incorporated. Do not over-beat. Stir in the blueberries until evenly distributed. Pour the batter into the prepared pan.
  • For the topping: Combine the flour, sugar, butter, cinnamon and salt in a medium bowl and cut together using 2 knives or a pastry cutter. Sprinkle over the top of the batter.
  • Bake until the cake is golden brown, 40 to 45 minutes. Sprinkle with sugar. Cut into squares and serve with softened butter.

Nutrition

Serving: 8g
Tried this recipe?Let me know how it was!

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Image of Lindsay Howerton-Hastings smiling sitting on dark gray couch wearing chambray blue shirt.

Hi! I'm Lindsay. I'm a maternal mental health therapist, a recipe developer, food writer, and taker of all kinds of pictures. Thank you so much for being here! This blog is about how to take care of yourself and your people without taking anything too seriously.

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