A delicious breakfast recipe for your family. Full of sweet blueberries, this Brown Sugar Blueberry Coffee Cake will be just what is needed on a Monday morning.
Breakfast is the most important meal of the day, you know. I mean if you saw this Brown Sugar Blueberry Coffee Cake, wouldn’t you have to agree? How could you say no to the sweet blueberries, brown sugar streusel topping and moist coffee cake?
You can’t. Just admit it.
I don’t get to make coffee cakes or apple cinnamon scones for breakfast too often, because I would have to get up pretty early on school days. The kids (and hubby) enjoy a baked breakfast recipe on occasion and I enjoy making it for them.
Just gotta be the right time. Sometimes if I know it is going to be a dreary day, I will make something special in the mornings for them. Listening to their cries of “Oh yum, Mom” and “Thanks Honey” brings a smile to my face.
Brown Sugar Blueberry Coffee Cake
It can be made ahead of time, like the night before, and it tastes fine. I must admit, I like fresh out of the oven coffee cake. The blueberries are warm, the brown sugar topping is crunchy. Still good, day old, but just love the taste of fresh.
When making this recipe, I made sure I had enough for a large 9×13 pan. We eat a lot now we have a runner/marching band member and basketball player. The coffee cake lasted about 24 hours, so I would say it was a hit. ;-)
This breakfast recipe is pretty basic and simple to put together. It can be made quickly. The only issue for an early morning bake time would be with the amount of time it needs to bake. It takes about 40 minutes to bake so be sure to plan it so all your loved ones get a piece before they head out the door!
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Brown Sugar Blueberry Coffee Cake
Ingredients
- 1 1/4 cup sugar
- 1/2 cup butter softened
- 2 eggs
- 1 1/2 cup milk
- 4 cups flour
- 4 tsp baking powder
- 1 tsp salt
- 2 1/2 cups blueberries
- 1 cup brown sugar
- 2/3 cup flour For topping
- 1/4 cup butter melted (for topping)
- 2 tsp cinnamon (for topping)
Instructions
- Mix together the 1/2 cup butter and white sugar
- Mix in the eggs
- In a separate bowl, stir together the flour, baking powder and salt
- Stir in the milk, a little at a time, alternating with flour mixture into the egg mixture. (A little milk, a little flour, etc...)
- Fold in the blueberries
- Spread in a greased 9x13 pan. Set aside
- Mix together brown sugar, flour, melted butter and cinnamon
- Sprinkle over top of the blueberry coffee cake and bake at 375* for 50 minutes or until cake tests done with a toothpick. *Remember, ovens may vary slightly so always allow a few minutes of wiggle room when following a recipe.*
Nutrition
Katie
Bummed about this recipe! Looks so good in the picture – but it definitely needed more time to bake. Because of the extra time (10-15 more minutes), the topping was burnt and did not look appetizing. Not sure how to fix this, as I used a 9×13 pan as recommended.
Kim
Well, I am so sorry it didn’t work for you! I literally just made this recipe yesterday and it was gobbled up by this morning. I have never had the topping burn before so I am not sure how to help you there. Oven do vary so much so if you try it again, maybe cover the pan up with foil while you bake. Then when there is 20 minutes left, take the foil off and finish baking. Perhaps try that?
Debra Mart
Can I make ahead and freeze to bake later on vacation?
Kim
I have been thinking on this… I am not sure how unbaked dough would work if you freeze it. You could make it ahead of time, bake it, freeze it and take it with you.
Trina
Is the flour all purpose or self rising.
Kim
The flour is all purpose! :-)