New England Blueberry Coffee Cake

By Addie

The aroma of this cake is heavenly, and the taste is scrumptious! It's wonderful with mid-morning coffee. You can also serve it at brunch, or with ice cream as a dessert. The blueberries help make this a special treat.


MY NOTES: In my oven, this cake took all 25 minutes. At 20 minutes, the center still seemed soft. I used some leftover chopped pecans that I had toasted (I think was butter) and the taste was fantastic! In future, if using walnuts, I think I would toast them too. This cake has a wonderful, buttery taste and the cake part is very tender! I used frozen blueberries which caused the batter to turn BLUE - but the cake was still delicious. For presentation purposes (ie: company) I would use FRESH blueberries!

Ingredients

• CAKE:
• 1-1/2 cups all-purpose flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 egg
• 1/2 cup milk
• 1/4 cup butter, melted
• 1-1/2 cups fresh or frozen blueberries
• ....................................................
• TOPPING:
• 3/4 cup brown sugar
• 1 tablespoon all-purpose flour
• 1/2 cup chopped walnuts
• 1/4 cup butter, melted

Preparation

Step 1

For cake: In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. Combine the egg, milk and butter; stir into dry ingredients just until moistened. Gently fold in blueberries. Spread into a greased 8-in. square baking pan.

For topping: Combine the brown sugar, flour and walnuts in a small bowl; stir in butter. Sprinkle over batter. Bake at 400° for 20-25 minutes or until top is light golden brown. Serve warm or at room temperature. Yield: 12 servings.
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REVIEWS:

Oh gosh, this was soooo delicious that I could NOT stop eating it! I kept cutting a little more and a little more and am guilty of devouring almost the whole thing - the topping is heavenly! I think I will use fresh blueberries next time - my frozen ones made the batter awfully BLUE! But this recipe is fantastic and is definitely a keeper! (mellowinRI)

Delicious recipe which I look forward to making again. I used fresh blueberries. I've read tips that if you use frozen blueberries, you should add them in their frozen state--don't thaw first. Only reason I didn't give this recipe 5 stars is that the recipe's topping was way too sweet for my family. Next time I will experiment with cutting back on the brown sugar and butter in the topping. The chopped walnuts in the topping were a wonderful touch!