Blueberry Crumb Coffee Cake
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Blueberry crumb coffee cake is a classic crumb cake made with stone ground flour and topped with a cupful of healthy toasted walnuts. |
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
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.
My dad loves blueberries and we will celebrate his birthday soon. I should make this dessert. Thanks for sharing.
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