What’s Cooking with Linda: Blueberry Coffee Cake

Blueberry coffee cake
Blueberry coffee cake
Blueberry coffee cake
Blueberry coffee cake

ANY FLAVOR Coffee Cake!

This coffee cake recipe was enjoyed at a recent recipe group as a Blueberry Coffee cake. It was moist and perfect! Feel free to substitute another fresh fruit in place of the blue berries.

Blueberry Coffee cake

1 cup packed brown sugar

2/3 cup flour

1 tsp. Ground cinnamon

½ cup butter (chilled)

½ cup butter, softened


1 cup sugar

1 egg

1 tsp. vanilla

2 cups Flour

2 tsp. Baking Powder

½ tsp. salt

½ cup milk

1 cup fresh blueberries

¼ cup confectioners sugar for dusting top

Heat oven to 350 degrees. Coat a bundt pan well wit cooking spray.

Make the streusel topping:

Mix 1 cup brown sugar, 2/3 cup flour and cinnamon in a medium bowl. Cut in ½ cup butter; topping mixture will be crumbly. Set aside.

For cake:

Beat ½ cup butter until creamy; add 1 cup sugar and beat until fluffy. Bet in egg and vanilla. Whisk together 2 cups flour, baking powder, salt. Add it alternately with the milk to the creamed mixture, beating well after each addition.

Spread ½ the batter in the prepared pan. Cover with berries and add remaining batter by tablespoons. Cover with streusel topping.

Bake at 350 degrees for 55-60 minutes until deep golden brown. Remove pan to wire rack to cool. Invert onto a plate after cake has cooled, and dust with confectioners’ sugar, if desired.

Linda Yuengel lives in Fleetwood.