Farmhouse Favorite: Blueberry Brunch Coffee Cake

Prep time
15 min
Cook time
50 min

Rich, buttery, and brimming with sweet-tart berries, this cake is delicious any time of day, though we strongly suggest taking its name literally by pairing it with coffee and serving it for brunch. It makes a truly magical mid-morning meal.

How To:

  1. Preheat the oven to 350°F. Grease a 9x13-inch baking pan with butter.
  2. To make the cake batter, stir together the 2 cups flour, salt, and baking soda in a medium mixing bowl. Set aside.
  3. In a large bowl using an electric mixer on medium speed, cream together the room-temperature butter, sugar, cream cheese, and vanilla until light and smooth, 1 to 2 minutes.
  4. Reduce the speed to low, and add the eggs, one at a time, until combined.
  5. Add half the flour mixture to the creamed butter and mix until just combined. Mix in the milk and then the remaining flour mixture until combined.
  6. Toss the blueberries in the remaining 1 tablespoon flour and coat completely. Fold the blueberries into the batter until evenly distributed.
  7. Transfer the batter to the prepared pan and spread evenly.
  8. To make the streusel, stir together the flour, brown sugar, cinnamon, walnuts, and butter in a medium bowl until well combined. Sprinkle the streusel evenly over the coffee cake.
  9. Bake for 45 to 55 minutes, or until an inserted toothpick comes out clean. Transfer the cake to a wire rack and let cool.


Recipe courtesy of Dinner Bell Co-op member Jane Pederson (Thistle Dew Dairy)

Made with love + simple ingredients