Blueberry Coffee Cake

Cake for breakfast? Yes, please. Well…I guess some people wouldn’t consider a slice of coffee cake the same as, say, a huge chunk of chocolate birthday cake, but it’s sort of the same thing…right? Who cares, it’s an absolutely delicious way to start your day, and the fact that it’s not coated in a super-calorific frosting makes it much easier on your waistline. In fact, if you look at the calories for this recipe, it’s no worse than picking up a ridiculously oversized muffin at Starbuck’s or swiping a bagel from the break room at work.

So, here’s the story behind this family recipe – my mother has made this every year for Christmas morning, without fail. And yet, as amazing as it is, she doesn’t make it a single other time during the whole year. Why? I have no idea, but I think it’s a travesty. I honestly don’t think I can remember a single Christmas morning that she didn’t have this, along with a warm plate of fresh bacon, for us on the table right after we finished tearing into our presents. Most of the time, she’d whip it up the night before, leave it in the refrigerator overnight, and then just pop it in the oven when we started sneaking things out from the under the tree so she could join in the excitement instead of cracking eggs and creaming butter in the kitchen. I think that’s one of the major perks of this dish – that, and the amazingly fresh, delicious, juicy blueberries.

I know it’s just a few days into the New Year, and maybe many of you are jumping back into the gym, going on a diet, or trying that “tried and true” technique of skipping breakfast to cut calories. Well, I say everything in moderation is the key to a great body and good health. It’s cold outside (except at my mom’s house in South Florida), everyone is in a blue mood after the end of the holidays and the looming start of the work week, and people are already cranky because the parties are over and they can’t eat whatever they want and drink endlessly without feeling guilty. So why don’t you give yourself a break and whip this up for breakfast tomorrow morning? Call some friends, share it with your neighbors, freeze half, whatever you want to do, but just enjoy. It’s crunchy on top, perfectly sweet with sugar and blueberries, and a cinch to make. You know you want to…
Slice of Coffee Cake [Blueberry Coffee Cake]

2 cups all-purpose flour, sifted     [800 calories]
2 teaspoons baking powder
½ teaspoon salt
¼ cup (½ stick) salted butter, room temperature     [400 calories]
¾ cup granulated white sugar     [580 calories]
1 egg
½ cup 2% milk     [55 calories]
1 cup fresh blueberries or 2 cups frozen blueberries     [85 calories] (Fresh blueberries are larger and won’t stain the batter itself; frozen blueberries are smaller, squishier, and will most definitely turn your batter purple or blue.)
• Baking note: This recipe can also be made just as effectively by substituting the flour and baking powder for 2 cups of Bisquick. You should also reduce the amount of salt by half.

Crumb Topping
½ cup granulated white sugar     [390 calories]
¼ cup all-purpose flour     [100 calories]
¼ cup (½ stick) salted butter, room temperature     [400 calories]
½ teaspoon cinnamon

Serves 12 generous slices
Calories per slice: 235 calories
Fresh Blueberries  [Blueberry Coffee Cake]

Pre-heat the oven to 375 degrees Fahrenheit. Grease and flour (or use cooking spray) a square pan (8 or 9 inches on a side).

In a large bowl, sift the flour, baking powder, and salt together. Combine well with a wire whisk. In a separate bowl, cream the butter, and once smooth, gradually stir in the sugar with a large wooden spoon. Add the egg, stir well to combine, and then add the milk and stir until fully combined. Add the dry ingredients a little bit at a time, making sure to combine between each addition.

Once all ingredients are combined, carefully fold in the blueberries.
* If you’re too rough with this step, the blueberries will be easily crushed and turn your beautiful coffee cake into a blue/purple mess. *
Spread the coffee cake batter evenly in the greased pan.
Folding Blueberries  [Blueberry Coffee Cake]

In a small bowl, cream the butter for the crumb topping. Add the flour, sugar, and cinnamon, then use a fork to roughly mix the ingredients together. The end result should appear as a chunky, grainy texture – a.k.a. crumbs.
Crumb Topping  [Blueberry Coffee Cake]

Spread the crumb topping over the coffee cake batter, and then bake for 40-45 minutes or until a tester inserted into the center comes out smooth. Slice and serve hot.
Blueberry Coffee Cake

Recipe – Blueberry Coffee Cake – PDF Version


This recipe, as far as I know, is one of my mother’s and grandmother’s favorites…therefore we don’t know it’s original source.



2 thoughts on “Blueberry Coffee Cake

    • I can promise that it is THE best blueberry coffee cake you’ll ever put in your mouth. But it really should be served warm…and with bacon…and maybe even with an ice-cold mimosa. Let me know if you try it out!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s