Sunday, August 2, 2015

Blueberry Coffee Cake

Happy Sunday!! Can you believe it's already August?? This summer is flying by just as expected... In two short weeks I'll return to work for pre-season and my lazy summer days down the shore will be numbered. I made a plain version of this NY style coffee cake the first year we had the blog. I decided to dressed up my everyday coffee cake by adding a layer of blueberry preserves in between the topping and the cake. Give it a try this week with your morning cup of coffee or tea. 

Cake Ingredients:
11/2 Sticks Unsalted Butter - Softened 
21/2 Cups Flour (Not Self Rising)
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Cup Sugar
2 Eggs & 2 Egg Yolks
1 Teaspoon Vanilla Extract
2/3 Cup Low-Fat Buttermilk

Crumble Ingredients:
3 Cups Flour (Not Self Rising)
2/3 Cup Sugar
2/3 Cup Packed Brown Sugar
11/2 Teaspoons Cinnamon
2 Sticks Unsalted Butter
Powered Sugar for Dusting

1 Jar Smucker's Blueberry Preserves

Originally Adapted from

 Preheat the oven to 325 F. Spray a 9x13 baking dish with Pam and set aside. Whisk together your dry cake ingredients (flour, baking soda, salt) in a medium size bowl. In a stand mixing bowl combine the soften butter and sugar on medium for about 2 minutes. Once the butter and sugar become fluffy you can start adding the eggs and egg yolks one at a time. When they have been mixed in, add the vanilla. Alternating back and forth as it mixes, begin adding the dry ingredients then some buttermilk then more dry ingredients, then a little more buttermilk until everything has been combined. Pour the batter into the prepared baking dish.

Using the back of a spoon gently spread the blueberry preserves on top of the batter. Try and get them as even as possible over top of the entire batter.

In a large bowl mix together both of the sugars, cinnamon and flour.  Melt the butter in the microwave. Pour the melted butter into the bowl. Using your hand, mix the butter into the dry ingredients. Grab it in handfuls and squeeze little by little to create the crumbles. After a few minutes it will be fully mixed and moist. Top the batter with the crumble mixture until it is fully covered. Bake for about an hour, until the top is golden and a toothpick inserted into the middle comes out clean. Let cool at least 60 minutes. Slice and serve when cooled.



  1. This looks incredible! Thank you so much for linking up at Tasty Tuesday! This post has been pinned on the Tasty Tuesday Pinterest board! I love having you and can't wait to see you next week!

  2. Wow, Nicole, does this look good! Pinned :)


Related Posts Plugin for WordPress, Blogger...