Grab your forks. It’s Blueberry Coffee Cake time!
We live near a nature preserve owned by the Nature Conservancy. As close as it is to town, we rarely see any other visitors (which I love). In the summer, there is a trail – aptly named the Blueberry Trail – that is covered with short, scrubby wild blueberry bushes. They are much smaller blueberries than the ones you would find in the store and taste completely different. They taste wild.
Did you know you can buy frozen wild blueberries at the grocery store? I use them every February when I enter a wild blueberry smoothie contest!
All the efforts of hiking and picking berries was rewarded with cake.
I’ve made this coffee cake going on 10 years now. It’s delicious and I wouldn’t change a thing.
Despite all our good intentions of sharing it with friends to prevent ourselves from eating every last morsel – alas we have eaten it all.
Time to get back out on the trail.
No one can resist a square of crumble-top coffee cake. This one achieves both fluffiness and moist tender crumbs. Any fruit will work, but berries are best!
- ½ cup 1 stick butter, softened
- ¾ cup sugar
- ½ cup milk
- 1 egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour a great place to sneak in a little whole wheat flour, I used 1/2 cup
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 cups blueberries use more if large blueberries, fresh or frozen
- 2/3 cup firmly packed brown sugar
- ½ cup all-purpose flour
- 1 teaspoon cinnamon
- 6 Tablespoons butter cubed
- ½ cup chopped walnuts
- optional: 1/4 cup crumbled almond paste
Heat oven to 375°F.
Butter a 9-inch square pan.
In a large bowl, beat softened butter and sugar until blended. Add milk, vanilla extract and egg.
In another bowl, combine flour, baking powder and salt. Add to butter mixture and mix just until combined. The batter will be very thick.
Carefully fold in blueberries.
Scoop the mixture into buttered pan and gently press it out evenly.
Combine all topping ingredients in food processor or use a fork/fingers to combine until crumbles (large and small) form. Sprinkle evenly over batter.
Bake at 375°F for 45 to 50 minutes or until toothpick inserted in center comes out clean.
Cool 20 to 30 minutes before serving.