New England Blueberry Coffee Cake Recipe
New England Blueberry Coffee Cake Recipe photo by Taste of Home

New England Blueberry Coffee Cake Recipe

Publisher Photo
The aroma of this cake is heavenly, and the taste is scrumptious! It's wonderful with mid-morning coffee. You can also serve it at brunch, or with ice cream as a dessert. The blueberries help make this a special treat.
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 12 servings

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup milk
  • 1/4 cup butter, melted
  • 1-1/2 cups fresh or frozen blueberries
  • TOPPING:
  • 3/4 cup packed brown sugar
  • 1 tablespoon all-purpose flour
  • 1/2 cup chopped walnuts
  • 1/4 cup butter, melted

Nutritional Facts

1 serving (1 piece) equals 265 calories, 11 g fat (5 g saturated fat), 40 mg cholesterol, 292 mg sodium, 38 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. Combine the egg, milk and butter; stir into dry ingredients just until moistened. Gently fold in blueberries. Spread into a greased 8-in. square baking pan.
  2. For topping, combine the brown sugar, flour and walnuts in a small bowl; stir in butter. Sprinkle over batter. Bake at 400° for 20-25 minutes or until top is light golden brown. Serve warm or at room temperature. Yield: 12 servings.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as New England Blueberry Coffee Cake in Country April/May 1991, p51

Nutritional Facts

1 serving (1 piece) equals 265 calories, 11 g fat (5 g saturated fat), 40 mg cholesterol, 292 mg sodium, 38 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for New England Blueberry Coffee Cake

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Aug. 23, 2014

"ok I simply dislike when people alter recipes before trying the original as written. However, this time i did..but just a little. The cake part I did exactly as written (wait..i put in some vanilla. i love vanilla and its just habit to squirt some in..). The topping I made more of a streusal..with a bit more flour(1/4 cup) and 2 Tablespoons white sugar sprinkled over the whole thing. this is a WONDERFUL recipe!! thank you for sharing!!"

MY REVIEW
Reviewed Mar. 19, 2013

"will try this recipe again. First time it was no where near cooked. Is 20-25 min. a mistake? Seems like it needed about twice that much time."

MY REVIEW
Reviewed Jul. 11, 2011

"I made this recipe today with fresh raspberries instead of blueberries, and almonds instead of walnuts, and it was absolutely delicious, and so easy to make. The cake is light and crumbly, and the topping is crispy, sweet, and buttery. I'll be making more of these as our raspberries ripen."

MY REVIEW
Reviewed Jul. 9, 2011

"I replaced the butter in the batter with applesauce and a little bit of canola oil. I also cut the topping ingredients by half. My whole family loved it!"

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