Blueberry Coffee Cake


For the Topping

6 tablespoons brown sugar, packed

1/2 cup flour

1 teaspoon cinnamon

1/4 teaspoon sea salt

4 tablespoons unsalted butter, cold, cut into 1/2-inch pieces

For the Coffee Cake

2 cups flour

2 teaspoons baking powder

1/2 teaspoon sea salt

1/2 cup unsalted butter, softened

3/4 cup sugar

2 large eggs

1-1/2 teaspoons vanilla

1 teaspoon lemon zest

1/2 cup milk

2 cups fresh blueberries (frozen is ok, don't defrost)

Preheat the oven to 375 and set an oven rack in the middle.

Grease a 9" x 9" pan with butter.

For the topping

Combine brown sugar, flour, cinnamon and salt in a bowl.

Using your fingers, mix until no lumps of brown sugar remain.

Rub in the butter with your fingertips until it reaches a crumbly state, then refrigerate until ready to use.

For the Coffee Cake

In a medium bowl, whisk together flour, baking powder and salt, then set aside.

In a bowl beat together butter and granulated sugar until creamy, for 2 minutes.

Add eggs one at a time, scraping down sides of the bowl and beating well after each addition.

Beat in the vanilla extract and lemon zest.

Gradually add flour mixture, alternating with milk, beating on low speed to combine.

Add berries to the batter and fold gently with a spatula until evenly distributed. Do not over-mix.

Pour batter into the pan and spread evenly.

Sprinkle the topping evenly over the batter.

Bake for 40 to 45 minutes, until golden brown around the edges and when tested with a toothpick, it comes out clean.

Let cool in the pan on a rack for about 20 minutes, then serve right from the pan. Enjoy!
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