Blueberry Coffee Cake

A lightly sweet tea cake enriched with the all the wholesome goodness of blueberries. This fruity cake has a crumbly cinnamon sugar topping and a tender, sturdy crumb that is hard to resist. The blueberries stay suspended in the thick batter and lend their moistness to the cake, especially if left to sit overnight.

If you wanted to turn this into a lemon blueberry cake you could add fresh lemon zest. I was tempted. But I’m glad I didn’t because it doesn’t need it. There’ll be time for lemon and blueberries. Later. This allows the pure, unadulterated flavor of the season’s first sweet, juicy blueberries to shine through.

It is a lovely cake to make for company or to bring with you if you’re the invited party. I can promise you everyone will love it and ask for the recipe. It’s that kind of cake. The perfect spring or summertime treat!

Not to mention the cake comes together so easily it should be criminal. By using a minimal amount of ingredients the outcome is remarkably special. I blame it all on the blueberries. Those magical blueberries!

Blueberry Tea Cake

Rating: 51

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes

Blueberry Tea Cake

A lightly sweet coffee cake with blueberries and a crumbly cinnamon sugar topping.

INGREDIENTS:

2 cups all-purpose flour, sifted (measure first then sift)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened
3/4 cup sugar
1 egg
1/2 cup milk
2 cups fresh or frozen blueberries
Crumb Topping:
1/2 cup sugar
1/4 cup flour
1/2 teaspoon cinnamon
1/4 cup butter, cold, cut into cubes
fresh whipped cream, optional, for serving

INSTRUCTIONS:

  1. Grease and flour a 9-inch round cake or spring form pan. Heat oven to 375 degrees.
  2. Whisk the flour with the baking powder and salt to combine. In another bowl, beat butter and sugar until light and fluffy then beat in egg and milk until smooth. Mix in dry ingredients just until combined; fold in blueberries. Batter will be quite thick. Spread in prepared pan.
  3. To make the topping: whisk the sugar, flour and cinnamon to combine. Cut in the butter until coarse crumbs form. Sprinkle mixture over batter.
  4. Bake cake 40 to 45 minutes until a toothpick comes out clean from center. Cool on wire rack.

Notes:

Adapted from The Seattle Times

http://www.cinnamonspiceandeverythingnice.com/blueberry-tea-cake/

Comments

  1. Brenda says

    Yum!  I made a blueberry lemon pound cake last week (posting it later this week).  For some reason, these kinds of cakes sound so good at this time of the year. 

  2. Chaya says

    I meant to buy blueberries and forgot but will do so and this will be, on my mind, to bake.  This is one of hubby’s favorites.  Thanks for sharing it with us on Let’s Do Brunch.

    I am still, in the process of updating your badges. 

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