The first time I read the original recipe, I wondered about putting so many blueberries in a smallish, square baking pan.  So I threw my usual “first time baking, follow the recipe” caution to the wind, and struck out on my own—bigger pan and a few other minor tweaks.   Turned out to be one of the top three best coffee cakes from here.  Blueberries—large, small, fresh, frozen, they all work fine here.  Stir them in gently so you don’t end up with blue cake.  Dessert, breakfast, snack—good anytime—even with a small glass of sherry. 

¾ cup sugar

½ cup (1 stick) butter, room temperature

2 eggs

½ cup milk

2 cups flour

2 tsp baking powder

½ tsp salt

15 oz pkg of blueberries—rinsed and stemmed

Cream butter and sugar for 3-4 minutes in a stand mixer.  Whisk dry ingredients together—beat eggs and milk in separate bowl.  Add dry ingredients alternately with milk/egg mixture to butter and sugar—beating lightly after each addition.  Using a large spoon, gently fold in blueberries until well distributed. 

Topping:  Whisk together ½ cup sugar, 1/3 cup flour and 1 tsp cinnamon.  Add ¼ cup (1/2 stick) butter in small pieces to dry ingredients and cut in with pastry cutter until it forms pea size lumps.

Pour batter into well-greased 8 ½” X 11” baking pan and spread topping evenly over batter.  Bake in pre-heated 375’ oven for 40-45 minutes.

The Kitchen Hive

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