Blueberry Coffee Cake

(from cokerlj’s recipe box)

Had this at a Book Club meeting. Nancy Duncan was kind enough to share her recipe. It was delicious!

Source: Nancy Duncan

Categories: Breakfast

Ingredients

  • 3/4 cup sugar
  • 1/4 cup butter
  • 1 egg
  • 2 cups all purpose flour
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 3/4 cup buttermilk
  • 2 cups fresh or frozen (unthawed) Blueberries
  • --
  • TOPPING:
  • 1/2 cup sugar
  • 1/3 cup flour
  • 1 teaspoon cinnamon
  • 1/2 cup cold butter

Directions

  1. NOTE: START RECIPE THE DAY BEFORE AS IT NEEDS TO SIT IN REFRIGERATOR OVERNIGHT.

  2. Cream sugar and butter thoroughly. Add egg and mix.

  3. Sift in flour, baking powder, salt and mix alternately with buttermilk. It will be very thick!

  4. Gently fold in blueberries, pour into greased 9×9 inch pan.

  5. TOPPING: Blend sugar, flour and cinnamon and cut in cold butter until crumbly. Sprinkle over batter, cover and refrigerate overnight.

  6. BAKE in preheated 350 degrees oven for 45 minutes or until lightly browned and a toothpick inserted in center comes out clean. I doubled this recipe and put in a 13×9 glass dish. It took longer to cook, so watch closely. The butter started oozing over so I recommend placing your baking pan on a cookie sheet or something to catch drips.

  7. Cool at least 15 minutes before serving.

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