Blueberry Coffee Cake

I am slightly in denial about the fact that summer is basically over.  For us in the Pacific Northwest – it never really started – maybe that is why.  I am not actually a big fan of the sun – but I am a huge fan of the garden, and ours just didn’t produce like it normally does.  The one surprise crop we had were the blueberries that continue to ripen, even when the weather was not cooperating.

So, to celebrate the last of our blueberry harvest, I decided to make a blueberry coffee cake.  I adapted the recipe from my CSA market basket – which looked healthy yet scrumptious – and yes, it was everything I had hoped.  It was so moist and flavorful, and the crumb topping had just the right amount of sweetness.  The best part about this coffee cake?  It was even better the next morning – with a nice cup of coffee.



  • 1 cup flour
  • 1/2 cup whole wheat flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 1/2 cups blueberries
  • 1 teaspoon lemon zest
  • 1 egg
  • 1/2 cup milk
  • 1/4 cup butter


  • 1/3 cup sugar
  • 1/3 cup whole wheat flour
  • 1/3 cup nuts (optional)
  • 2 tablespoon butter
  • 1 teaspoon ground cinnamon


Preheat oven to 425.  Combine flours, sugar, baking powder, cinnamon and salt in a large mixing blow.  Incorporate thoroughly, then gently fold in blueberries and lemon zest.  In a small bowl whisk together egg, milk, butter and add to flour mixture.  Stir carefully until well incorporated.  Spread mixture onto a greased 8×8 inch baking pan.  In a medium bowl mix together topping ingredients, cutting cold butter until large crumbles form.  Sprinkle over batter and place in center rack in oven.  Bake until top is golden brown, 20-25 minutes, or until a wooden toothpick or skewer inserted in the center comes out clean.  Serve warm.

For a printer-friendly version of this recipe, please click here:  Blueberry Coffee Cake

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