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Blueberry Coffee Cake

From Lynne Wilson

Preheat the oven to 350ºF. Grease an 8-inch-square baking dish.


Streusel Topping
3 tsp. butter or margarine, softened
¼ cup sugar
⅓ cup flour
¼ cup walnuts, chopped
¼ tsp. cinnamon

Coffee Cake
⅔ cup sugar
⅓ cup butter or margarine, softened
2 eggs
½ cup milk
1½ cups flour
1½ tsp. baking powder
1 tsp. baking soda
½ tsp. salt
½ tsp. cinnamon
1 cup blueberries


Mix all the streusel topping ingredients with a fork on your fingers to make streusel crumbs. Set aside.

Cream the sugar and butter in a large mixing bowl. Beat in the eggs with an electric mixer and then stir in the milk. Sift the flour, baking powder, baking soda, salt, and cinnamon together and stir them in. Carefully stir in ½ cup of the blueberries. Spread the batter in the prepared pan. Top with the remaining ½ cup berries. Sprinkle the topping mixture over the cake. Bake at 350ºF for about 35 to 40 minutes. Serve warm.