Real Recipes From Real Home Cooks ®

blueberry crumb coffee cake

Recipe by
Theresa Poma
Rock Island, IL

I've had this recipe 40 years and it’s just perfect! I am lucky enough to live near a farm that offers Pick Your Own blueberries in the summer. I pick and freeze them every year so I have plenty throughout winter! This is just the right size for a brunch. I sometimes add some fresh grated lemon zest to the batter and a drizzle of powdered sugar icing on top to fancy it up!

yield 12 serving(s)
prep time 20 Min
cook time 40 Min
method Bake

Ingredients For blueberry crumb coffee cake

  • 2 c
  • 1 1/2 c
  • 1/2 tsp
  • 2/3 c
  • 2 tsp
    baking powder
  • 2 lg
    eggs, separated
  • 1 c
  • 1 tsp
  • 1 c

How To Make blueberry crumb coffee cake

  • 1
    Mix flour, sugar, and salt in a large bowl. Add room temperature butter and cut in until you have pea size crumbs.
  • 2
    Remove 3/4 cup of the crumb mixture and set aside.
  • 3
    Add the baking powder to the remaining flour mixture and mix well. Add the egg yolks, milk, and vanilla and beat for 3 minutes.
  • 4
    Beat the 2 egg whites (they must be room temperature) until stiff and fold gently into the cake batter.
  • 5
    Pour cake batter into a greased 9x9 cake pan.
  • 6
    Sprinkle the cake with 1 cup of blueberries and top with the remaining crumb mixture.
  • 7
    Bake at 350° for 40-50 minutes.