Blueberry Coffee Cake

January 28, 2015

This recipe comes from my middle school cooking class.  I have made a few tweaks over the years to tone down the sweetness and let the blueberries shine through all the better. It makes a great addition to any weekend.

20150118 Blueberry Coffee Cake 02

You will need:

  • 1/2 c (1 stick) unsalted butter, divided
  • 1/2 c brown sugar
  • 1/2 c old-fashioned oats
  • 1 1/2 t ground cinnamon, divided
  • 1/4 t ground nutmeg
  • 2 c all-purpose flour
  • 1/2 c sugar
  • 1/2 t salt
  • 2 1/2 t baking powder
  • 1/4 t ground ginger
  • 1/4 t ground cloves
  • 3/4 c milk
  • 1 t vanilla extract
  • 1 pint fresh blueberries or 2 c frozen (thawed and drained)

Then you will…

  1. Preheat your oven to 350 degrees. Lightly grease an 8×8 baking dish.
  2. In a small bowl, combine 1/4 of cold butter (cut into small pieces) with the brown sugar, oats, 1/2 teaspoon of the cinnamon and nutmeg. I recommend using your fingers to mix the ingredients together into a crumbly meal. Set aside.
  3. In a large bowl, combine the flour with the sugar, salt, baking powder, the remaining teaspoon, ginger and cloves.
  4. Melt the remaining butter and mix it into the flour mixture.
  5. Mix in the milk and vanilla extract until just combined.
  6. Fold in the blueberries.
  7. Spread the batter into the prepared pan.
  8. Sprinkle with the crumb topping.
  9. Bake for 45 minutes or until a toothpick entered in the center comes out clean.
  10. Allow to cool for at least 15 minutes before serving.

20150118 Blueberry Coffee Cake 01


One comment

  1. This looks scrumptious!!

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