Scrumptious Blueberry Coffee Cake

Thank you for sharing!

 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.

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

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.

Print

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.

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

(modified from All recipes)

Related posts:

Breakfast Raspberry Coffee Cake Gingerbread with Cinnamon Cream Breakfast Cookies Pancake Bar