Blueberry Crumb Coffee Cake

Blueberry crumb coffee cake is a classic crumb cake made with stone ground flour and topped with a cupful of healthy toasted walnuts.

Long before big boxes of blueberries were available at local markets mom used to buy her blueberries from a Mr. Ness way up in Belleisle Creek. She and dad would load the car with empty pots and Dutch ovens and up they’d go to have them filled from Mr. Ness’ big buckets. The berries were mixed with leaves and twigs that had to be picked out before she put the berries in the freezer and then we’d be set for the winter.

This is a recipe that I remember from my childhood. Crumb cakes have always been a favourite of mine and a crumb cake filled with blueberries is the ultimate. The recipe makes a 9”x13” pan so is good for a crowd.

Blueberry Crumb Coffee Cake

For the cake:

• ½ cup butter, softened
• 1 1/2 cups sugar (can reduce by 1/2 cup)
• 2 eggs
• 1 cup milk
• 3 cups stone ground whole white flour (or half whole wheat pastry flour)
• 4 tsp. baking powder
• ½ tsp. salt
• 3 cups blueberries

For the crumb topping:

• 1 cup brown sugar
• ¼ cup flour
• 2 tsp. cinnamon
• ¼ cup butter, softened
• 1 cup walnut or almond pieces

Instructions:

For the cake:

Cream butter and sugar. Beat in eggs, one at a time. Beat in milk. Combine flour, baking powder and salt and stir into creamed mixture. Combine well then fold in blueberries. Spread batter in a greased 9”x13” pan.

For the topping:

In a small bowl combine sugar, flour, cinnamon and butter and mix until well blended. Mix in walnut pieces. Sprinkle mixture over the top of the cake.

Bake at 350 F for 35-45 minutes.