Blueberry Coffee Cake

This coffee cake, bursting with fresh blueberries, may be the best dessert I’ve ever made!  Just be careful to watch the topping as it cooks — don’t let it burn or it’ll become a sticky tar-like mess.  I should know…


Blueberry Coffee Cake


For the cake:

1½ cups all-purpose flour
½ cup sugar
1 tablespoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
1½ cups fresh blueberries
1 egg
½ cup milk
¼ cup butter or margarine, melted

For the topping:

¼ cup butter or margarine, melted
¾ cup packed light brown sugar
1 tablespoon all-purpose flour
½ cup chopped walnuts


1. Stir the dry ingredients (for the cake) together in a large bowl.

2. Gently stir in the blueberries.

3. Mix the egg, milk and butter together with a fork in a separate bowl.

4. Add wet ingredients to the dry ingredients. Gently stir until well combined.

5. Pour into 8 x 8 greased pan.

6. Combine topping ingredients and put on top of cake batter.

7. Bake 425 degrees for 30-40 minutes or until a toothpick  or knife comes out clean.

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