For a yummy breakfast treat last Saturday, Kathryn and I made Blueberry Coffeecake together! We found the recipe in No-Guesswork Cooking, one of our favorite recipe books. We mixed it up Friday night and then put it in the fridge. Early on Saturday morning, Kathryn baked it so it was warm and yummy when we were ready to eat. Everyone agreed that it was a delicious recipe and that we should make it again soon!
2 1/2 cups flour (we did 1 cup whole wheat flour; 1 1/2 cups all-purpose flour)
1 1/2 cups sugar (we used evaporated cane juice instead of white sugar)
3/4 teaspoon salt
2 1/2 teaspoons baking powder
2/3 cup butter, softened and cut into Tablespoon-sized pieces
- Combine first four ingredients in a mixing bowl. Cut in butter until mixture looks like crumbs.
3/4 cup milk
1 Tablespoon vanilla extract
1 1/2 cups frozen blueberries
- Add next three ingredients slowly to above crumb mixture, mixing for 2-3 minutes. Scrape bowl and continue mixing on low speed for 2-3 minutes. Fold in blueberries. Pour batter into greased 13”x9” baking pan.
1/3 cup brown sugar
2 Tablespoons + 1 teaspoon sugar
3 Tablespoons all-purpose flour
1/2 teaspoon cinnamon
2 Tablespoons butter, softened
- Combine ingredients in a small mixing bowl. Mix with pastry blender until crumbly.
- Sprinkle topping mixture evenly over batter in pan. (Can refrigerate overnight at this point if desired.) Bake at 350 degrees for 35-40 minutes or until cake springs back when lightly pressed in the center. Serve warm and enjoy!