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Blueberry Coffee Cake

The following blueberry coffee cake is a great recipe to use local blueberries. It’s not that blueberries are just so delicious and fresh and can be enjoyed with your breakfast or turned into a multitude of desserts — they also freeze well and their shelf life is much longer than many other berries.



Yields30 Servings
Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

Topping
 2 ¼ cups brown sugar
 1 ½ tsp cinnamon
 1 ½ cups flour
 ¾ cup unsalted butter, softened
Cake
 1 ½ cups unsalted butter, softened
 3 cups granulated sugar
 6 large eggs
 2 ¼ cups milk
 6 tsp baking powder
 1 ½ tsp salt
 6 cups pastry flour
 3 Tbsp lemon zest
 6 cups local blueberries

Topping
1

Combine all ingredients in a medium bowl.

2

Using your fingertips, work the butter into the dry ingredients until crumbly. Set aside.

Cake
3

Preheat oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.

4

Using an electric mixer, whip together the butter and sugar until fluffy.

5

Add the eggs one at a time until smooth and creamy. Beat in the milk.

6

In a separate bowl, whisk together the baking powder, salt and flour.

7

Fold the dry ingredients into the wet ingredients. Stir in the zest.

8

Fold in the blueberries.

9

Spoon the batter into the parchment-lined springform pan.

10

Sprinkle the reserved topping over the batter.

11

Bake in preheated oven for 45 to 60 minutes or until a toothpick comes out clean, when inserted into the center of the cake.


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Ingredients

Topping
 2 ¼ cups brown sugar
 1 ½ tsp cinnamon
 1 ½ cups flour
 ¾ cup unsalted butter, softened
Cake
 1 ½ cups unsalted butter, softened
 3 cups granulated sugar
 6 large eggs
 2 ¼ cups milk
 6 tsp baking powder
 1 ½ tsp salt
 6 cups pastry flour
 3 Tbsp lemon zest
 6 cups local blueberries
Blueberry Coffee Cake
IngredientsDirections