Blueberry Coffeecake

9 Jul

A few weeks ago, I felt inspired for a sweet breakfast dish for my husband and I – noting some blueberries sitting in the fridge with a shelf life of possibly 48 hours left, I thought a blueberry coffeecake would be a fun project to try. It ended up being very easy and quite delicious.

Blueberry Buckle Coffeecake, c/o Betty Crocker



2 C All purpose flour

3/4 C sugar

2 1/2 tsp baking powder

3/4 tsp salt

1/4 C shortening

3/4 C milk

1 egg

2 C fresh or frozen (thawed and drained) blueberries

Crumble Topping

1/2 C sugar

1/3 C all purpose flour

1/4 C butter, softened

1/2 tsp ground cinnamon


1/2 C powdered sugar

1/2 tsp vanilla

1.5-2 tsp hot water


Preheat oven to 375. Grease and a square baking dish. Mix coffeecake items, except for blueberries, together in bowl with wooden spoon until blended.

Carefully stir in blueberries.

Pour into baking dish.

Mix topping in separate bowl and sprinkle over coffeecake dough.

Bake 45-50 minutes. Remove when center is set.

While coffeecake is cooling, prepare glaze and drizzle over top. Serve!

That the word Buckle in these sorts of recipes describes how the crumble tops “buckles” (breaks a part) as it bakes?

4 Responses to “Blueberry Coffeecake”

  1. Meghan July 10, 2012 at 8:39 am #

    Reminds me of that blueberry coffeecake I used to get at that restaurant in SLO. I think it was called Hobbee’s, maybe. Long gone though. Looks so good!

  2. Jackie July 9, 2012 at 2:45 pm #

    YUM! I made a similar dish last Xmas for breakfast. I wish I’d have written down the recipe. at least I have this one!

    • tealandtulle July 9, 2012 at 3:59 pm #

      It’s pretty easy and delicious. To the point of being dangerous and suddenly you are eating it a huge bowl of it topped with vanilla ice cream.

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