You know when it's a weeknight, but you want something quick and easy and delicious for dessert? Yeah, that's what box mixes were made for, I'm sure, but this blueberry coffee cake is almost as easy as a box mix.
Okay, let's be real, nothing is as easy a box mix, which involves dumping a box into a bowl, adding some oil and eggs, and sticking it in the oven. But still, this is easy. And you know what?
It's dang delicious.
Can I be honest? This coffee cake was so much better than I was expecting it to be. You take a bite, and at first you're like okay this is coffee cake, I get it. But then you realize, dang, this is actually really good coffee cake. It's dense but not goopy, with just the right amount of blueberries and crumb topping.
The original recipe called for 1 cup blueberries and 1 cup chopped nuts, but I was like nope, 2 cups blueberries and no nuts, please! I think the nuts would actually make the cake a bit drier than with all of the blueberries, which were frozen. That also adds some more water content, so I can't speak to how it turns out with fresh blueberries...yet. I'm not sure when I'd try with fresh as I tend to have frozen ones on hand a lot more, but if any of you try it, you'll have to let me know!
I bet this would also be nice with blackberries, marionberries, or boysenberries as well. Okay apparently all of those are just a version of the blackberry. Who knew! But yeah I would say raspberries might work, but strawberries probably not, as they are just too watery in comparison. A mix of blueberries, raspberries and some type of blackberry might also be nice. This is actually similar to my Summer Berry Bundt Cake, but easier and perfect for a weeknight.
Pretty sure you won't regret making this one.
A lovely coffee cake appropriate for breakfast or dessert, chock full of blueberries.
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1/2 cup milk
- 2 cups blueberries, fresh or frozen For the Streusel Topping:
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 cup cold unsalted butter
Instructions:
- Preheat oven to 375°F.
- Whisk flour, baking powder, and salt in a small bowl. Set that aside while you beat together the sugar and butter until fluffy.
- Add in the egg and milk and beat until mixed well. Stir in the dry ingredients. Fold in the blueberries. Spread into a 9 inch square pan (you can spray it if it usually gets sticky for you, but I never do).
- For the topping, combine the sugar and flour together, then cut in the butter until it's nice and crumbly. Lay that over the top of the mixture.
- Bake until a tester inserted in the center comes out clean, about 35-40 minutes. Your time will vary based on whether you used fresh or frozen blueberries (the frozen will take a bit longer). Cool on a wire rack.
Recipe adapted from Taste of Home
What a moist and easy cake. I took it to work and it was gobbled up. I was a bit worried during baking though, because the juice from the blueberries nearly ran over the pan and it was difficult to tell if the cake was cooked underneath. I baked it for about 40 minutes and it was perfect. Thanks for a keeper!
ReplyDelete