Wednesday, June 19, 2013

Blueberry Coffee Cake

I was told that my homemade coffee cake was a resounding hit for Father's Day, so I'm happy to bookmark it for future breakfasts. We taste tested ours with a late, but I'm sure it would be splendid with a mimosa as well.

It makes a bunch, so this would be a great take-along dish for a shower or hostess gift.  

Blueberry Coffee Cake (adapted from here)

1 cup of sugar
1 tbs of canola oil
1 large egg
1 cup of milk (I used almond milk)
2 cups of all purpose flour
1/2 tsp of kosher salt
1 tbs baking powder
1 tsp vanilla extract
1/2 cup of blueberries
1 cup brown sugar
1 tsp. ground cinnamon
1/4 cup melted butter
1 cup chopped pecans or walnuts (optional)


  1. Grease a 9x13-inch baking pan and set aside. Preheat oven to 350°.
  2. In bowl of electric mixer fitted with paddle attachment combine sugar, oil, vanilla and egg and beat until combined.
  3. Add flour, salt, and baking powder and mix briefly to combine.
  4. Add milk and mix on low speed until combined.
  5. Pour into prepared pan and spread evenly, sprinkle on blueberries.
  6. Topping: Combine brown sugar, cinnamon, melted butter and nuts (if using) in a small bowl and mix well.
  7. Sprinkle topping over prepared batter.
  8. Place cake in oven and bake for 25-30 minutes or until cake is golden brown. Allow to cool in pan and then cut into squares.

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