When you have lots of blueberries in the freezer from last summer…
When it’s still cold outside and you’re starting to dream of flip-flops and sunshine…
When you’re craving something sweet and delicious…
…it’s time to make blueberry coffee cake!
I love this recipe because it’s delicious and forgiving. Recently I had a bit of buttermilk in the fridge that I wanted to use up, so I just threw it in the batter. (I used 1/4 cup buttermilk and 1/2 cup milk-milk, but you could use soy or almond milk too.)
Another time, I substituted dextrose for table sugar in an attempt to make it healthier. I’m not convinced that dextrose is any better for a body than sucrose, but it was yummy and made me feel good about eating it.
The last time I made this cake, I added 2 cups of blueberries instead of my usual 1 1/2 cups, and it was still fabulous.
A fail-proof cake. Delicious too. And it reminds me of berry picking with my husband last summer, which makes me think of sunshine and swimming pools and…picking more blueberries.
Of course these thoughts are really important right now given that yet another winter storm watch goes into effect tomorrow at 6 a.m. Phooey!
Winter Blues-berry Coffee Cake
- 1/2 cup packed brown sugar
- 1/3 cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1/2 cup pecans, chopped
- 1/4 cup butter
- 1 cup all-purpose flour
- 1 cup white whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter
- 2/3 cup white sugar
- 2 eggs
- 2 teaspoon vanilla extract
- 3/4 cup milk
- 1 ½ cup blueberries, fresh or frozen
- powdered sugar for dusting
- Heat oven to 350 F. Coat a bundt pan with cooking spray or use the old butter-and-flour trick (my preferred method).
- Make the topping. Mix first three ingredients in a medium bowl. Cut in butter. Stir in pecans. Set aside.
- For the cake batter, beat 1/2 cup butter in large bowl until creamy. Add sugar and beat until fluffy. Beat in eggs and vanilla. Whisk together flour, baking powder, and salt, adding alternately with the milk and beating well after each addition.
- Fold in blueberries.
- Spread batter in bundt pan. Top with streusel.
- Bake for 55 to 60 minutes (more if using frozen berries), until golden brown. Remove cake to wire rack and allow to cool.
- Dust with powdered sugar.