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Blueberry Coffee Cake Recipe

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This recipe for Blueberry Coffee Cake, by , is from Ruby's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Ruby Barnes


2 cups all-purpose flour (plus 1 tablespoon to toss with blueberries)
1 tablespoon baking powder
1 teaspoon salt
1 cup butter (softened)
1/2 cup white sugar
3/4 cup packed light brown sugar
3 large eggs
1 cup milk
cup fresh or frozen blueberries, divided (if using frozen do not defrost)

2 tablespoons white sugar

In a bowl, whisk together flour, baking powder and salt.
In a mixing bowl cream together butter, white sugar and light brown sugar on medium-high until fluffy, about 2 minutes.
Add eggs one a time. When well combined, alternate adding flour mixture and milk to batter. Mix just until combined.
Toss blueberries with 1 tablespoon flour, then fold them into the batter.
Preheat oven to 350 degrees.
Grease a 913 baking pan.
Pour batter into prepared pan and spread evenly. Sprinkle remaining 2 tablespoons sugar on top of cake batter.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Serve warm or at room temperature.
For Gluten Free Version use Bob's Red Mill 1 to 1 Gluten Free Flour Blend




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