On Friday nights, I like to add a dessert to dinner to make it extra special, since it’s the start of the weekend.  This past week I was looking through my freezer, and came across these luscious blueberries that I had frozen.
I got a sudden craving for a really good blueberry cake, and found just the right recipe to use. It turned out better than I imagined–dense and sweet with loads of berries, and a crunchy candied top.
blueberry coffee cake, Scrumptious Blueberry Coffee Cake, Joyful Homemaking
blueberry coffee cake, Scrumptious Blueberry Coffee Cake, Joyful Homemaking

Here is the recipe:

1/4 cup butter
1/2 cup brown sugar
1/4 cup white sugar
1 egg
1/2 cup milk
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 cups blueberries

Topping:
1/2 cup brown sugar
3 Tablespoons flour
1 teaspoon cinnamon
1/2 cup pecans, chopped
3 Tablespoons butter

blueberry coffee cake, Scrumptious Blueberry Coffee Cake, Joyful Homemaking

In a mixing bowl, cream together the butter, sugar and egg. In a separate bowl, stir together the flour, baking powder and salt. Then add the milk and flour mixture alternately to the creamed mixture, while beating.
Once combined, gently stir in the blueberries, and pour into a greased and floured 9 inch pan.
For the topping, combine all ingredients, except butter, and then cut in the butter with a pastry blender, or I use two butter knives.

blueberry coffee cake, Scrumptious Blueberry Coffee Cake, Joyful HomemakingSprinkle over the top of your batter, and then bake for 45 minutes in a preheated 375 degree oven, or until a knife inserted in the middle comes out dry.

blueberry coffee cake, Scrumptious Blueberry Coffee Cake, Joyful Homemaking

 

blueberry coffee cake, Scrumptious Blueberry Coffee Cake, Joyful Homemaking
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Scrumptious Blueberry Coffee Cake

Course Breakfast, Dessert
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 -8
Author Joyful Homemaking

Ingredients

  • 1/4 cup butter
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1 egg
  • 1/2 cup milk
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 1/2 cups blueberries
  • Topping:
  • 1/2 cup brown sugar
  • 3 Tablespoons flour
  • 1 teaspoon cinnamon
  • 1/2 cup pecans (chopped)
  • 3 Tablespoons butter

Instructions

  • In a mixing bowl, cream together the butter, sugar and egg. In a separate bowl, stir together the flour, baking powder and salt. Then add the milk and flour mixture alternately to the creamed mixture, while beating.
  • Once combined, gently stir in the blueberries, and pour into a greased and floured 9 inch pan.
  • For the topping, combine all ingredients, except butter, and then cut in the butter with a pastry blender, or I use two butter knives.
  • Sprinkle over the top of your batter, and then bake for 45 minutes in a preheated 375 degree oven, or until a knife inserted in the middle comes out dry.
blueberry coffee cake, Scrumptious Blueberry Coffee Cake, Joyful Homemaking

This recipe is delicious for breakfast, dessert or as a snack, and I know you’ll love it!

blueberry coffee cake, Scrumptious Blueberry Coffee Cake, Joyful Homemaking

blueberry coffee cake, Scrumptious Blueberry Coffee Cake, Joyful Homemaking

(modified from All recipes)

5 Comments

  1. Hi Margo,
    This is a delicious Coffee Cake that we will just love! Hope you have a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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