Blueberry Coffee Cake

Growing up, this Blueberry Coffee Cake was the quintessential coffee cake in our home. 

We lived in blueberry country. 

Early on my grandfather Boppy grew the most gorgeous cultured blueberries.  They were so sweet and big and juicy.  Later we relied on wild blueberries which bordered tree lines and paths throughout our property.  While it took a bit longer to fill our baskets, the reward was well worth it. 

The reward…was my sister Sarah making this heavenly Blueberry Coffee Cake.

I’ve shared recently that Sarah found an old recipe box with at least a dozen treasured recipes.  I’m recreating them one by one and loving the results as much as I did years ago.  While my sister insists on giving recipe credit for this coffee cake to Colonel Crane, Fitzwilliam, NH a neighbor of ours in the 1970s, in my mind it will always be Sarah’s Blueberry Coffee Cake.

Coffee Cake Instructions

What we’ve come to realize about old family recipes is they are simply stated with a certain understanding of cooking required.  We’ve had some good belly laughs as we’ve interpreted the less than detailed instructions that accompanied many of these handwritten recipes.  However for this coffee cake recipe there is nothing complicated.

• The instructions said to sift together the flour, baking powder and salt.  So I did.  With a sifter.  The kind that turns otherwise ordinary flour into light aerated fine powder.  And makes for a nice tender cake.
• And when the instructions said to flour the blueberries…I did.  I made sure they were all well coated.  There will be no sinking to the bottom under my watch.
• Lastly, while the recipe didn’t mention this step, I liked the result.  Once the dry ingredients have been blended with the wet, allow the batter to rest for 5 minutes before pouring into prepared pan.  Note: that’s about how long it takes to preheat your oven to 375 degrees.  Coincidence?  Perhaps.

This Blueberry Coffee Cake is everything familiar and comfortable and right.  The moist tender cake is dotted with juicy blueberries and topped with a classic coffee cake crumble.  Add this recipe to your family recipe box and years later you’ll be remembered for it.

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All my best,
xo Libby

Blueberry Coffee Cake

Lemony Thyme

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings 8 -10

Ingredients

  

For the coffee cake…

• 1 1/2 cups all purpose flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 2 eggs
• 1/2 cup canola oil
• 1 cup sugar
• 1/3 cup milk
• 1 tsp. vanilla
• 1 cup blueberries
• flour for dusting

For topping…

• 4 Tbl. butter melted
• 2/3 cup brown sugar
• 2/3 cup all-purpose flour
• 1 tsp. cinnamon

Instructions

 

• Butter and flour 9×9 or 8×11 baking pan. Preheat oven to 375 degrees.

For the coffee cake…

• In a medium bowl, sift together dry ingredients (flour, baking powder and salt). In a large bowl, beat together eggs, oil, sugar, milk and vanilla.
• Dust blueberries in flour then add to the large bowl. Slowly add the dry ingredients to the wet and stir until just combined. Allow to rest for 5 minutes. Pour into prepared baking pan.

For the topping…

• Combine all ingredients then crumble evenly over top of batter.
• Bake for 25 – 30 minutes. Cool in pan on wire rack for 10 minutes before serving.

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