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Wednesday, January 25, 2017

Blueberry Coffee Cake - A suggestion from one of you!

     Those of you who come around here regularly will probably recognize the origin of this recipe.  It is a fun variation on my great-great grandma's Dutch Apple Cake.  It is a very simple cake that comes together easily and is topped with fruit and struesel to make a delicious breakfast cake or an easy treat for tea time or dessert.  It is a family favorite that has been made by at least 6 generations now that my little guy helps so much in the kitchen.

      I made a peach version as a summery twist and it was delicious! It was a great way to take one of my favorite summer fruits and transform it into something extra delicious.  The peaches really worked well in the cake.

      One of you, my lovely readers, commented that you made a blueberry one for Thanksgiving and it was just as good as the peach one you made last summer.  I just LOVE hearing that you are making some of my recipes and enjoying them.  I loved the idea of using blueberries too!  So, of course I had to give it a try.  So, I made one for Christmas morning!

     I did make a slight change and added a bit of lemon extract to the cake.  I just love lemon and blueberries together, so I thought that would be a fun way to jazz it up.  And you know what, it was WONDERFUL!  Thank you so much for the suggestion and the feedback!  It made my day when I read it and it was so much fun to try your variation!

Blueberry Breakfast Cake
makes 1 9" cake, serves 8


1/4 cup butter, softened
1/2 cup sugar
1 egg
3/4 cup milk
1/2 tsp vanilla extract
1/2 tsp lemon extract
2 cups flour
2 tsp baking powder
1/2 tsp salt
2 cups blueberries

3/4 cup sugar
4 T flour
2 T butter

  1. Preheat oven to 350 F and grease a 9" pan. (I used my 9" cast iron skillet, but a cake pan would work as well.)
  2. Mix together butter and sugar.
  3. Add egg and mix until smooth.
  4. Pour in milk, lemon extract and vanilla and combine.
  5. Mix together flour, salt and baking powder.  Fold into wet ingredients until incorporated.
  6. Spread into greased pan.
  7. Top with blueberries and press lightly into batter.
  8. Mix topping ingredients in a small bowl until coarse and crumbly.
  9. Spread over top of blueberries.
  10. Bake at 350 F for 40-45 minutes.  The sugar should form a crust and the cake should be cooked through.  Cool slightly before cutting and serving. Can be served warm or at room temperature. 
And now a peek at the other variations:


  1. Where have I been? I never thought of this as coffee cake before I read this. When I was in home ec in high school we made a cherry coffee cake that sounds very similar (probably the same) as this one. I made it for my family and we all loved it. Unfortunately I didn't know where that recipe went so I quit making it. That was before we could just look up recipes on the internet. I've thought of it through the years but never had the recipe. I will definitely try this and see. It's hard to believe I've had opportunities to try yours and just didn't. (I didn't normally eat dessert). I have to know if this is just like my long lost recipe

    1. There's always next time! It would be fun to know if it is the same or close. Did you use fresh cherries or dried?

  2. So, I'm thinking this could be included in a brunch bonanza for sure! We have a restaurant that the owner has a recipe from his grandmother called blueberry sour cream cake in a can and this reminds me of it so much. Can't wait to try it! Have a wonderful Wednesday sweetness!

    1. I need to go on a brunch bonanza! I would love to see his... any berry baked good is worth a try in my book!

  3. My family loves anything blueberry so we will be trying this recipe. Blueberries are on sale now too!

    1. I went crazy when they were on sale last year and froze a bunch too. I am almost through my stash! The sales haven't traveled this far north yet, but it sounds like my timing might be just about right!

  4. I love blueberries, particularly in cakes. Nicely done!

  5. Looks scrumptious. I'd love a piece right now along with a cup of coffee.

  6. Hi Carlee, so simple to make, but looks a treat. I was nearly put off by the mention of coffee in the title (I love drinking it, not keen on it in cakes). I can't remember your Great-Great Grandma'a Dutch apple cake, so will check that out as we get apples in abundance here.


    1. Ha! We generally refer to any breakfast cake as a coffee cake, meant to go with coffee not necessarily contain coffee. There are so many variations you could make and I have been enjoying them all!!

  7. Yum! Yum! Yum! Thanks for linkin' up with What's Cookin' Wednesday!

  8. What a great Blueberry Coffee Cake, it will be great with morning coffee or afternoon tea. Hope you are enjoying your day and thanks so much for sharing your awesome post with us at Full Plate Thursday!
    Come Back Soon
    Miz Helen

  9. Blueberries are a great twist on this recipe! I need to get this made one of these weekends :)

    1. You definitely should, each version has been delicious!

  10. Fruit and coffee cake were made for each other in my opinion! Fruity ones are always my favorite, and this one looks like it would be no exception! 😃

    1. I think so too! Cinnamon ones are good but fruity ones are better! Thank you!

  11. My mom would LOVE this!

    I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks:

    Thanks for joining Cooking and Crafting with J & J!


Thank you so much for taking the time to read and comment. I love reading your ideas!