Blueberry Coffee Cake
Better Homes And Gardens
1 1/2 – 2 cups sliced, peeled apricots or peaches; chopped, peeled apples; or blueberries or red raspberries
1/4 cup water
1/4 cup sugar
2 tablespoons cornstarch
1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup butter
1 egg, lightly beaten
1/2 cup buttermilk or sour milk
1/2 teaspoon vanilla
1/4 cup all-purpose flour
1/4 cup sugar
- 2. Preheat oven to 350 degrees F. In a medium bowl combine the 1-1/2 cups flour, the 3/4 cup sugar, the baking powder, and baking soda. Cut in the 1/4 cup butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture; set aside.
3. In another bowl combine egg, buttermilk, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Spread half of the batter into an ungreased 8x8x2-inch baking pan. Spoon and gently spread filling over batter. Drop remaining batter in small mounds onto filling.4. In a small bowl stir together the 1/4 cup flour and the 1/4 cup sugar. Cut in the 2 tablespoons butter until mixture resembles coarse crumbs. Sprinkle over coffee cake. Bake for 40 to 45 minutes or until golden. Serve warm.
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Looks delicious! Do you think I can make this is a deep dish pie pan?
Reminds me of the crumb cake I made for my New Year’s breakfast, but with a bit of a different texture. Looks delicious. Hope you’re having a happy new year so far.
Looks great! A must try recipe!
First time on your blog..Lovely recipes and have bookmarked some to try 🙂
Your coffee cakes look very tempting. I pinned several on my Pintrest board.
I have to recover from my holiday sugar high first, but I’ll put them on my to-do list.
Thank you Priya!
hanseata, thank you for pinning them! I know, we have to detox from all the sugar don’t we!
Thank you Rachel! Let me know how it goes if you make it!
Lisa I think that would work, the pan size in the recipe is 8×8 if baked in a 9 inch deep dish it will not be as tall but just as good!
Short Dis Order Cook! Thank you so much for stopping by! I hope your holidays were fantastic!
This cake looks great! Thanks for sharing!
I cannot wait until blueberries are in season to make this! It looks absolutely amazing & would be a perfect cake for welcoming guests and we have a LOT of people coming to stay with us this summer!
Anyonita thank you so much! I love my blueberries and this was certainly a great way to have them!
This is gorgeous. I love the generous amount of berries you used – very appealing! I think I’ll be trying this with my stash of huckleberries until blueberries are ripe here.