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This coffee cake could accurately be called multi-purpose cake, because it is definitely suitable for many occasions. It is definitely delicious as a breakfast coffee cake. But it also works well as a snack cake or even a dessert. The texture is light and fluffy and just overflowing with blueberries. It is not too sweet for breakfast and just sweet enough to satisfy for dessert. I love double-duty food like that!
Ordinarily I use fresh blueberries in this recipe, but you could easily use frozen ones too, just do NOT thaw them before baking.
Blueberry Coffee Cake
- 2 c. flour
- 1 1/2 c. sugar
- 1/2 c. butter or margarine, cut into small pieces
- 1 t. baking powder
- 2 eggs, separated
- 1 c. milk
- 1 t. vanilla
- 2 – 2 1/2 c. blueberries
1. In a large mixing bowl, combine flour and sugar. Cut in butter or margarine, or mix with an electric mixer on low speed, until crumbly. Reserve 3/4 c. crumb mixture for topping.
2. To the remaining mixture, add baking powder, egg yolks (reserve whites in a separate bowl), milk and vanilla. Beat until combined, about 1 minute.
3. Whisk the reserved egg whites until soft peaks form. Gently fold into the batter.
4. Pour the batter into a greased 13×9 casserole dish. Cover with bluberries. Sprinkle reserved crumb mixture over the blueberries. Bake at 350 degrees for 35 – 40 minutes, until lightly browned and fully cooked.
This post is being linked to:
- Tempt My Tummy Tuesday at Blessed With Grace
- Tasty Tuesday at Balancing Beauty and Bedlam
- Talk About Tuesday at The Lazy Organizer
I love blueberries, so you have got me drooling. This sounds just amazing, especially with the crumb topping. Yum!
Mmmm…looks so good! And I’ve got a bag of frozen blueberries in the freezer…..
Oh yum this looks fabulous!
I am just waiting for blueberries to come in season here! I love blueberries, and this looks so yummy! I will have to add to my blueberry recipe pile!
we love blueberries at our place — can’t wait to try this recipe
That looks delicious!
YUM! I LOVE me some blueberries! This sounds divine!
Checking in from Jen’s Tasty Tuesday party! I love blueberry anything!! Your coffee cake looks divine.
think you can make and freeze this?
This look fabulous! I love LOVE blueberry coffee cake!
Looks wonderful!!!Thanks for participating in Tempt My Tummy Tuesday and sharing your recipe.
This multi-purpose cake looks delish!
ok, I’m sold! Blueberry and coffee cake in the same recipe really caught my eye!
I just got several quarts of blueberries and am looking for recipes to use them in – this would be perfect!
This looks great! I love blueberries!
This looks amazing! Perfect for a friendly brunch.
This looks amazing. I know certainly know what I want for dessert for tge rest of the week.
Blueberries are my favorite. I’ll have to star this for use in July!
Ooh, you are tempting me! This has my mouth watering. It looks fatastic with the fresh blueberries and crumb topping. A perfect home made treat for anytime is right!
This looks so crumbly and tender! I’ll have it three meals a day!
I think I need to go get some blueberries!
It looks wonderful!!!!!:)
this looks so good i have to try it!
Oh, this looks delicious!
And blueberries are so yummy this time of year!
I do a recipe/food tip exchange on Fridays. Thought you might to link up with this tip or another juicy tidbit from the week:
http://momtrends.blogspot.com/2009/06/friday-feasts-fennel-salad.html
What a wonderful cake! I love the idea of whisking in egg whites later to lighten the batter!
This recipe was fantastic! I altered it a little bit and divided the batter into two 9 inch pie plates. I added chocolate chips to one and blueberries to the other.
Everyone loved it. I blogged about it today.
Thanks for sharing.
XO*Tricia
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Making some whipped butter with cinnamon sugar to go with. It’s in the oven right now.
It’s soooo good. I put way too many blueberries in, but I definitely recommend the cinnamon butter.
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Just baked this cake and it took longer to bake than I expected. It did not brown on top like I thought it would. But it still is delicious. I cut out one half cup sugar and it was still very good.