Fresh Blueberry Coffee Cake Recipe

3.5 5 5
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Fresh Blueberry Coffee Cake Recipe

Read Reviews
3.5 5 5
Publisher Photo
Marian Platt of Sequim, Washington assembles this convenient cake the night before she needs it. "Just pop it in the oven the next morning. Within minutes, you're enjoying its light texture and fruity taste," she reports.
MAKES:
9 servings
TOTAL TIME:
Prep: 10 min. Bake: 35 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 10 min. Bake: 35 min.

Ingredients

  • 1 egg
  • 1/2 cup plus 2 tablespoons sugar, divided
  • 1-1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/3 cup milk
  • 3 tablespoons butter, melted
  • 1 cup fresh blueberries

Directions

In a bowl, beat egg. Gradually add 1/2 cup sugar; mix well. Combine the flour, baking powder and salt; add to sugar mixture alternately with milk. Stir in butter. Gently fold in blueberries. Pour into a greased 8-in. square baking pan. Sprinkle with remaining sugar. Bake at 350° for 35 minutes or until a toothpick inserted near the center comes out clean. Yield: 9 servings.
Editor's Note: Coffee cake can be prepared with night before and refrigerated; sprinkle with sugar just before baking.
Originally published as Blueberry Coffee Cake in Quick Cooking July/August 2000, p47

Nutritional Facts

1 piece: 173 calories, 5g fat (3g saturated fat), 35mg cholesterol, 336mg sodium, 30g carbohydrate (16g sugars, 1g fiber), 3g protein.

  • 1 egg
  • 1/2 cup plus 2 tablespoons sugar, divided
  • 1-1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/3 cup milk
  • 3 tablespoons butter, melted
  • 1 cup fresh blueberries
  1. In a bowl, beat egg. Gradually add 1/2 cup sugar; mix well. Combine the flour, baking powder and salt; add to sugar mixture alternately with milk. Stir in butter. Gently fold in blueberries. Pour into a greased 8-in. square baking pan. Sprinkle with remaining sugar. Bake at 350° for 35 minutes or until a toothpick inserted near the center comes out clean. Yield: 9 servings.
Editor's Note: Coffee cake can be prepared with night before and refrigerated; sprinkle with sugar just before baking.
Originally published as Blueberry Coffee Cake in Quick Cooking July/August 2000, p47

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Reviews forFresh Blueberry Coffee Cake

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MY REVIEW
buffetfan User ID: 4035139 269310
Reviewed Jul. 11, 2017

"While this coffee cake was yummy, I felt it was missing something. Next time I make it I'll add a teaspoon of either vanilla, almond or lemon extract. Fresh lemon juice would be good too. We did enjoy it and loved the sprinkling of sugar on the top before baking. Adds a nice little crunch."

MY REVIEW
browns19fan User ID: 919833 229384
Reviewed Jul. 11, 2015

"Very good, kind of like muffins in a square pan. I used half-and-half (out of milk) and baked it in a 9x9" pan for about 30 minutes. Next time I will add vanilla extract, which I think this coffee cake needs.

Note to self: Next time try it in a greased half-size bundt pan; sprinkle the pan with the sugar before adding the batter."

MY REVIEW
Loiscooks User ID: 3656565 227937
Reviewed Jun. 14, 2015

"This cake is good. In order to cut down on carbs a bit, I used less than 1/2 cup of sugar for the cake, and omitted the 2 tablespoons of sugar for the top of the cake. Also, I was out of fresh milk, so I substituted coconut milk. This was a good cake and easy to make."

MY REVIEW
canuckcookn User ID: 6314572 70491
Reviewed Nov. 10, 2011

"This recipe was "not available in your country" - which is Canada. Better get that fixed!"

MY REVIEW
Gabby111 User ID: 3541739 86374
Reviewed Jul. 6, 2010

"quick & easy to make! Bakes up light and is fabulous hot from the oven with a cup of coffee for a great breakfast!"

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