Avenue Hotel Bed & Breakfast Recipe: Blueberry Crumb Coffee Cake

This is the Avenue Hotel Bed and Breakfast recipe for a delicious  blueberry coffee cake. I love blueberries and try out every blueberry recipe I can find; blueberry muffins, blueberry pancakes, bluberry french toast, and blueberry crisp.  This coffee cake I have been making for years and love it. This is an easy recipe for a 9×9 pan and is great for the morning or can be baked for an evening treat as well.  I prefer fresh berries to frozen I think the cake is prettier with fresh berries.

1 ¼ c. flour
1 ½ t. baking powder
¼ t salt
½ c. butter room temperature
¾ c. sugar
1 large egg
1 t vanilla
1/3c milk

Topping:
¼ c flour
¼ packed brown sugar
½ t nutmeg
2 T cold butter
1/3  c chopped walnuts

1 c fresh or frozen thawed and dried blueberries

Preheat oven 350 degrees.  In medium bowl, combine flour, baking powder, baking soda and salt. In a large bowl, using an electric mixer on medium speed, beat butter and sugar until creamy, 1 to 2 minutes.  Add egg and vanilla and beat until smooth.  On low speed, beat in dry ingredients alternately with milk, starting and ending with dry ingredients, until blended.
To make topping, in small bowl, combine flour, brown sugar, cinnamon and nutmeg. Add butter and cut in with a pastry blender until mixture resembles coarse crumbs.  Stir in nuts.
Spread batter into a lightly sprayed or oiled 8-by-8 inch baking dish. Sprinkle blueberries evenly over batter. Sprinkle topping over blueberries. Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes.

Bon appetite!
Innkeeper
Avenue Hotel Bed and Breakfast

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