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piece of blueberry coffee cake

Marie's Blueberry Coffee Cake

A time honored recipe that is perfect for morning or afternoon gatherings with friends.
5 from 4 votes
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course bread, brunch, Dessert
Cuisine American
Servings 16 servings

Equipment

  • 1 oven
  • 1 Mixing bowls
  • 1 mixer
  • dry and liquid measuring cups and spoons
  • 1 9 x 9 baking pan
  • parchment paper, optional
  • zester or grater if adding lemon zest

Ingredients
  

  • 1/4 C butter, softened
  • 1/2 C sugar
  • 1 large egg
  • 2 t baking powder
  • 1/8 t salt, just a "tad"
  • 2 C all purpose flour
  • 1/2 C milk
  • 1 C blueberries, fresh or frozen
  • 1 T lemon zest, optional

Crumble Topping

  • 1/2 C brown sugar
  • 1 t cinnamon
  • 1/4 C all purpose flour
  • 1/4 C pecans, finely chopped, optional
  • 1/4 C butter, cold
  • whipped cream for serving, optional

Instructions
 

  • Preheat oven to 350°.
  • Measure all ingredients.
    NOTE: Always spoon lightly and level flour to prevent too much flour and keep the cake light.
  • Mix together topping ingredients-sugar, flour, cinnamon (and nuts, if using). A mini food processor is helpful for this step, but not necessary. Cut in butter until topping is crumbly.
    Set aside until ready to add topping.
  • Butter 9 x 9 baking dish.
    TIP: If you want to be able to lift it out for serving, line it with 2 pieces of parchment paper to cover all sides and long enough to lift out after baking.
  • In separate bowl, mix together flour, salt and baking powder with a whisk.
  • In a large mixing bowl, add softened butter and sugar and cream together with a mixer.
  • Add egg and and mix into creamed mixture. If using lemon zest, mix into creamed mixture.
  • Alternately add milk and flour mixture until just combined. Don't over mix.
  • Fold in blueberries by hand.
    TIP: Feel free to coat the blueberries in flour which helps them not sink as much. Don't defrost frozen blueberries.
    folding blueberries into blueberry coffee cake batter
  • Pour into greased baking dish and sprinkle with topping.
  • Bake for 40 or so minutes until lightly browned and cake tester or toothpick comes out clean. Be careful not to over bake.
  • OPTIONAL: Serve warm with fresh whipped cream.

Notes

This recipe is delicious served with a fresh cup of coffee or tea. Try serving it warm with a bit of fresh whipped cream. 
Great for a morning or afternoon gathering with friends. 
Although I have used a square baking dish, Marie always used a round cake pan. Feel free to use either.
Keyword afternoon tea, blueberry coffee cake, breakfast coffee cake, brunch coffee cake, coffee cake