Blueberry Coffee Cake
Member recipe

Blueberry Coffee Cake

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Serves 8

The brown sugar crumb topping adds texture, flavor, and sends this coffee cake into a league of its own

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  • 2 cups of SR Flour
  • 2 tsp. of baking powder
  • 1 cup of sugar
  • 1/2 stick of butter, softened
  • 1/2 tsp. of salt
  • 1 egg
  • 2 tsp. of vanilla extract
  • 1/2 cup of buttermilk or milk
  • 1 1/2 cup of fresh blueberries
  • 5 tbs. of cold butter, cubed
  • 3/4 cup of SR flour
  • 1 cup of brown sugar
  • 2 tsp. of cinnamon
  • 1/4 tsp. of salt
  • 1/4 cup of powdered sugar for dusting


    1. Preheat oven to 350 degrees. Grease 8 inch square pan or bundt pan with non stick spray.
    2. In a medium mixing bowl, cream butter and sugar for 3-4 minutes until light in color and creamy. Add egg, and vanilla and cream for an additional 2 minutes.
    3. Add salt, baking powder, and all purpose flour and mix on med.-low speed adding the buttermilk in a steady stream.
    4. Mix batter until everything is fully incorporated, approx. 3-5 minutes. Batter will be nice and thick. Fold in fresh blueberries and pour batter into pan. Set aside.
    5. In a food processor, mix brown sugar, flour, cinnamon, and cold butter until the mixture is crumbly.
    6. Add crumb topping mixture to the cake pan and gently press everything down.
    7. Bake in the oven for 60 minutes or until done. Remove from oven and let it sit for 8 minutes.
    8. Invert it onto a plate. Garnish with sifted powdered sugar.

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