This blueberry coffeecake can be baked the night before and makes a nice breakfast.
My eldest has hit that point, which seems common, when breakfast is a problem. She doesn’t want eggs anymore. And the hot cereals that were a favorite for so many years don’t do it–other than hot cornmeal or fried mush. We’ve never been cold cereal eaters. Fruit smoothies sometimes go over well. Muffins and any other sweet bread are consistently a win but I could go broke buying raisin bread (which doesn’t seem like it ought to be that expensive!) and I can only bake so many times a week.
Yesterday, I made a blueberry coffeecake with some frozen blueberries at dinner time. The girls had a bit for dessert for dinner and then we all had some for breakfast.
Blueberry Coffeecake
Ingredients
For the Coffee Cake
- 1/2 cup butter softened
- 1 cup sugar
- 2 eggs
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup plain yogurt or buttermilk
- 1 tsp vanilla
- 2 cups flour
- 2 cups blueberries
For the Topping:
- 1/2 cup sugar
- 1/3 cup flour
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 cup butter
Instructions
- Preheat the oven to 325. Grease a 9×13 pan.
- Cream the butter and sugar. Add the eggs and mix well. Add the baking powder, baking soda, salt, yogurt and vanilla and mix well. Add flour and beat at low speed until blended. Spread in the pan. Put the blueberries on top.
- In a small bowl, mix the topping ingredients together, then sprinkle over the berries. Bake 40-50 minutes, until done. Use a toothpick or knife to check the middle and make sure it’s done.
Thank you Ellen. I will try this with Saskatoons as we have more of them here than blueberries. Sounds very delicious. Sandy in Manitoba