New England Blueberry Coffee Cake Recipe

4.5 11 12
New England Blueberry Coffee Cake Recipe
New England Blueberry Coffee Cake Recipe photo by Taste of Home
Publisher Photo

New England Blueberry Coffee Cake Recipe

Read Reviews
4.5 11 12
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.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

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

Directions

In a large mixing bowl, combine flour, sugar, baking powder, cinnamon and salt. Gently fold in blueberries. In a small bowl, whisk together the egg, milk and butter. Add to the flour mixture and stir carefully. Spread into a greased 8-in. x 8-in. baking pan. Combine all topping ingredients and sprinkle over batter. Bake at 425° 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 piece: 265 calories, 11g fat (5g saturated fat), 40mg cholesterol, 292mg sodium, 38g carbohydrate (24g sugars, 1g fiber), 4g protein.

  • 1-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1-1/2 cups fresh blueberries
  • 1 egg
  • 1/2 cup milk
  • 1/4 cup butter or margarine, melted
  • TOPPING:
  • 1/4 cup butter or margarine, melted
  • 3/4 cup packed brown sugar
  • 1 tablespoon all-purpose flour
  • 1/2 cup chopped walnuts
  1. In a large mixing bowl, combine flour, sugar, baking powder, cinnamon and salt. Gently fold in blueberries. In a small bowl, whisk together the egg, milk and butter. Add to the flour mixture and stir carefully. Spread into a greased 8-in. x 8-in. baking pan. Combine all topping ingredients and sprinkle over batter. Bake at 425° 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

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Reviews forNew England Blueberry Coffee Cake

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Bugsli User ID: 6595771 264291
Reviewed Apr. 4, 2017

"Great cake. baking time is definitely not 20 minutes. I make this recipe quite a bit and bake close to 40 minutes. Blueberries are probably the issue since there are a lot of them compared to batter. I also added an additional tablespoon of flour to the topping so the butter doesn't separate out and pool in the middle. I use a Pyrex dish, center oven and convection bake which I prefer but it does seem to add to the baking time.

It's a great cake tho!!"

MY REVIEW
jaknee User ID: 3212654 241495
Reviewed Jan. 10, 2016

"Wonderful! I did have to bake it longer. I just kept testing with a toothpick until it came out clean. I also added 1/4 cup oatmeal to the topping."

MY REVIEW
PrplMonky5 User ID: 6612040 226109
Reviewed May. 9, 2015

"Even after reading the comment from TOH Editors, mine still didn't cook well in the middle. I used a glass Pyrex type baking dishdish, so I'm not sure if that had something to do with it. I can't say whether my blueberries were overly juicy or not as they were frozen. I did toss the blueberries with some flour though. I definitely put my dish in the smack dab middle of the oven. Overall it took about 33 minutes to fully cook and the edges look pretty dark (borderline burnt). I feel like part of the reason mine didn't cook well is because the brown sugar/butter topping pooled in the middle. I smoothed over the cake portion so it was definitely even. I'm not sure how to fix this in the future. I still give it four stars because it looks and smells yummy and I'm sure if I can figure out how to cook the middle better, then this will be a great recipe."

MY REVIEW
TasteOfHome_Food_Editor User ID: 7103587 226070
Reviewed May. 8, 2015

"We decided to retest this recipe since a few people were having some issues with the cake not baking in the correct time. Ours finished baking in 24 minutes without any burning on the outside edges or underdone middle. A couple of things that may cause some problems are the blueberries. There are a lot in this recipe and if they're very juicy that may cause the cake to take longer to bake. Also, you'll want to make sure to bake it on the middle rack right in the center of the oven."

MY REVIEW
kerrynjames User ID: 5662698 225587
Reviewed Apr. 29, 2015

"This recipe didn't work for me... it ended up not cooking in the middle and burning on the outside. The flavor (where not unrecognizable due to being overcooked) seemed good, however. Maybe try a bigger pan or a cooler temperature."

MY REVIEW
nightskystar User ID: 1034705 13911
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
grk3 User ID: 6050725 27003
Reviewed Mar. 19, 2013 Edited Apr. 29, 2015

"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
Marsflower User ID: 6096309 15294
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
danali2001 User ID: 2512314 15288
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!"

MY REVIEW
centralvacmama User ID: 3711919 11223
Reviewed Oct. 9, 2009

"Delicious recipe which I look forward to making again. I used fresh blueberries. I've read tips that if you use frozen blueberries, you should add them in their frozen state--don't thaw first. Only reason I didn't give this recipe 5 stars is that the recipe's topping was way too sweet for my family. Next time I will experiment with cutting back on the brown sugar and butter in the topping. The chopped walnuts in the topping were a wonderful touch!"

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