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Friday, April 25, 2014

Blueberry Coffee Cake

This is an absolutely delicious coffee cake and one of the first recipes I tried making with much success.  It brings back memories of baking in my first kitchen.
A partially used bag of frozen blueberries needed some attention this week before developing those dreaded “freezer fuzzies.”  A quick look into a favourite cook book brought this recipe to light once again after so many years. 

I’m overwhelmed to think of the number of recipes within closed cook books just waiting to come to life and disappointed to think that some really good ones are being missed!
I have no idea how this recipe could have been forgotten for so long.  A perfect coffee cake, light, not too sweet with a delicious crumbly topping and just the right amount of fruit filling.
Rediscovering this recipe came with an unexpected bonus… some very sweet memories!

Blueberry Coffee Cake
1 ¾ cups all- purpose flour
1 tablespoon baking powder
½ teaspoon salt
¾ cups sugar
¼ cup shortening
1 teaspoon vanilla
¾ cups milk
1 egg
1 cup fresh or frozen blueberries (thaw and drain thoroughly if using frozen)
2 tablespoons sugar
finely grated zest from 1/2 lemon 
Streusel Topping

  1. Sift together flour, baking powder and salt.
  2. Beat together shortening, sugar and egg and vanilla thoroughly, gradually add milk and blend well.
  3. Add dry ingredients all at once to egg mixture and stir only until all ingredients are moistened.
  4. Spread half the batter in a well- greased 9 inch square pan and spoon blueberries over batter.
  5. Sprinkle with 2 tablespoons sugar and finely shredded zest of ½ lemon.
  6. Spread remaining batter over blueberries then top with streusel mixture. Bake in a preheated 375 degree F. oven for 35 to 40 minutes.

 Streusel Topping
½ cup flour
¼ cup brown sugar
¼ cup butter

  1.  Combine flour and brown sugar in a small bowl.
  2. Cut or rub in butter until mixture is mealy. 


Notes, Tips and Suggestions

  • The recipe did not call for the lemon zest over the blueberries but it really brightens up the blueberry flavor.
  • If using frozen blueberries the small wild variety works really well as they contain less moisture.
  • A very fine sprinkle of confectioners’ sugar always dresses anything up.
  • If you can time the baking of this coffee cake close to serving time it tastes absolutely amazing warm.


  1. Made this cake as soon as I got the email. It's really as good as it looks. I would even add more blueberries next time.
    Forgot to add the vanilla but it didn't seem to matter.
    Will make this many times. I think it will be added to my "go to" list.
    Thanks for this easy summer recipe.

    1. I love to share recipes!
      To know that someone else enjoys this coffee cake as much as I do makes me happy!