Cinnamon Blueberry Coffee Cake

Prep Time: 25 min Bake Time: 45-50 min Oven Temp: 350 F

This simple, scrumptious coffee cake has always been one of my favorite recipes from my mum, and it is in her honor for Mother’s Day that I post this. She calls it Blueberry Buckle and first got the recipe from a friend’s Swedish grandmother. I have only modified it slightly over time. This cake works great for breakfast or dessert with coffee. It’s golden-brown, sweet, crispy topping will easily please a small crowd, and plenty of fresh blueberries and milk provide natural moisture without any additional oil.

Recipe

Ingredients:
  • 1/4 cup (1/2 stick) softened butter
  • 3/4 cup sugar
  • 1 egg
  • 1/2 cup milk + a dash extra, divided
  • 2 cups flour
  • 2 tablespoons baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 3 cups fresh blueberries


Ingredients for Topping:
  • 1/2 cup sugar
  • 1/3 cup flour
  • 1 teaspoon cinnamon
  • 7 teaspoons unsalted butter
  • Sprinkling of cinnamon sugar

First, pre-heat oven to 350 F and grease a 8×11 inch glass baking dish. Cream the butter and sugar until well blended and whisk in the egg. Add half a cup of milk and slowly incorporate the dry ingredients. Add the extra cup milk and fold in the blueberries.

Notes:

You can use any type of milk, but the milk with higher fat content will provide more moisture and fine texture. Although skim milk has lower saturated fats, so it is up to you. I settle with low-fat milk.

I also add extra milk (about 1/4 cup) after the dry ingredients so that the batter is not so thick when you add the blueberries. If the batter is too thick, the blueberries will burst when folded. However, the batter should be thick enough so that you need to spread it across the pan. If the batter is too thin, the berries will sink to the bottom (especially if your berries are extra large).

Photo by veeterzy on Pexels.com

You can also use frozen, thawed blueberries, but be sure the blueberries are completely thawed and drained. Otherwise, they will bleed and tint the cake. Frozen berries pack more flavor once thawed, but the excess water (if they are not completely thawed and drained) can alter the recipe increase bake time. I use at least three cups of fresh medium sized blueberries.

Finally, cut the butter into the sugar, flour and cinnamon. Do not over work the topping or try to pack it onto the cake batter. Loosely sprinkle and completely cover the cake. Bake for 45-50 minutes. The cake should be golden-brown and yield a clean toothpick if stuck into the middle.

Enjoy

The Real Kitchen…

Lots of little fingers in the dough; double prep time and extra clean up…Thank you “Little Helpers”.

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