I love it when I am mindlessly cruising through Facebook and amidst the hundreds of memes, pictures of new born babies, and re-postings of articles, I actually stumble upon some gold.
A recipe that I can actually make, right now…at this moment! Yay!
Now, this kind of moment doesn’t happen often…actually, I think this is the first time. 🙂 So, my excitement was real when I found a recipe for a Blueberry Muffin Coffee Cake. What made it even better was that it was the morning, I hadn’t eaten breakfast yet, and I had all the ingredients on hand. A perfect combination!
Thanks to one of my favorite blogs, I Am Baker, who shared this recipe on her Facebook page from a different blog, I couldn’t wait to dig into this delicious looking treat. The recipe was simple and easy to make, even with a one year old trying to feed me blueberries as I did each step and took pictures. Thankfully my kitchen was clean for such an impromptu moment.
Let Them Eat Cake…For Breakfast!
This breakfast cake, that isn’t as sweet as a normal cake, say for a birthday or wedding, is perfect for the morning while you drink your coffee and wake up to the world. Though the cake batter includes sugar, it is barely discernible, especially with the slightly sour flavor of the blueberries, but it compliments the very sweet crumb topping that is also covered in a sugar glaze giving it a good balance. I personally would have preferred the cake to be just a bit sweeter, but that sure hasn’t stopped me from devouring it. Another great thing about this recipe is that you can use fresh or frozen blueberries, which I happened to have in my freezer.
Blueberry Muffin Coffee Cake
Diving into this recipe, that was graciously provided by Cookies and Cups, is simple and easy.
Add 3/4 c. sugar
1/3 c. + 3 TBS. flour
3/4 tsp. cinnamon
1/4 c. + 2 TBS. butter
into a bowl…
Mix with a fork until the mixture resembles crumbs, then set aside…
Preheat oven to 375° and grease a 9″ Springform pan
(You can also use a cake pan or a glass baking dish if you don’t have a Springform pan)
In another bowl, mix together
2 c. flour
3/4 c. sugar
1/4 c. butter, softened
3/4 c. milk
2 1/2 tsp. baking powder
3/4 tsp. salt…
Carefully add in
2 c. blueberries…
Spread mixture into a GREASED pan…
Sprinkle on the crumb topping…
Bake for 40-50 minutes.
While the cake is cooling, mix together
1/2 c. powdered sugar
1 TBS.∗ milk
∗the recipe calls for 1 tsp. but that is not enough to even wet all the powdered sugar, so I added a tablespoon instead
1/4 tsp. vanilla.
The icing should be able to pour off your spoon in a smooth stream, if not, add a little more milk a teaspoon at a time…
You can pour icing into a Ziploc baggie and snip off the corner to use as a way to drizzle over the cake, or you can just use a spoon…
Remove the outside of the spring-form pan and carefully place the cake on a plate or platter. You can also just leave it in the pan. Drizzle icing all over the cake…
Now serve and enjoy!
- 3/4 cup. Sugar
- 1/3 cup + 3 Tablespoons Flour
- 3/4 teaspoon Cinnamon
- 1/4 cup + 2 Tablespoons Butter
- 2 cups Flour
- 3/4 cup Sugar
- 1/4 c. Butter, softened
- 3/4 cup. Milk
- 1 Egg
- 2 1/2 teaspoons Baking Powder
- 3/4 teaspoon Salt
- 2 cups Blueberries, fresh or frozen (thawed)
- 1/2 cup Powdered Sugar
- 1/4 teaspoon Vanilla
- 1 Tablespoon Milk
- Preheat oven to 375 degrees.
- Grease a 9 inch Springform pan (cake pan, glass baking dish)
- Mix all crumb topping ingredients together with a fork until it resembles crumbs, then set aside.
- In a separate bowl for the cake batter, add flour, sugar, butter, milk, egg, baking powder, and salt. Mix together until almost smooth.
- Carefully mix in the blueberries then spread into prepared pan and sprinkle crumb topping all over the top of the batter.
- Bake for 40-50 minutes.
- Let cool 10 minutes in pan before trying to remove it.
- Mix together icing ingredients and stir until smooth. It should be able to drizzle off the spoon.
- Drizzle all over the top pf the cake.
- Serve warm and store leftovers in an airtight container for up to 3 days.
For the Icing - Original recipe called for 1 teaspoon of milk for the icing. I found this to be not enough and added a tablespoon total, which gave me the consistency that I needed. You can add or subtract the amount of milk to get the consistency you would like, 1 teaspoon at a time. Add more milk if too thick. Add more powdered sugar if too thin.
I really enjoyed this recipe this week because it was so easy to make, and because I actually had all the ingredients on hand. I do wish the cake portion was a bit sweeter so maybe next time I will try adding a bit more sugar to the batter. All-in-all it was a success…at least for me. 🙂 I would love to hear from all of you about this yummy breakfast cake. Did you like it? Did you hate it? Sound off in the comments below.