It’s blueberry season and the luscious fruit is showcased in so many different ways. My blueberry coffee cake is a nice change from so many coffee cakes that taste similar to a giant muffin. This coffee cake is filled with fruit and the blueberry flavor goes right to the bottom. The base of the coffee cake is light and not overly rich. Perfect for breakfast, brunch, or a snack – hmmm, I think any time is the perfect time for a slice of blueberry coffee cake!
Butter and flour a round 8-inch spring-form pan, or an 8-inch square pan. Preheat the over to 400˚.
½ cup milk
¼ cup melted butter or margarine
2-½ teaspoon baking soda
¼ teaspoon salt
½ cup sugar
1/4-cup melted and cooled butter or margarine
¾ cup brown sugar
2 tablespoons flour
1 tablespoon toasted wheat germ
*Optional ½ cup chopped nuts
In a large bowl whisk together the milk, egg, and cooled, melted butter. Stir in the baking soda, cinnamon, salt and mix well. Stir in the sugar. Add the flour a third at a time to be sure it is evenly mixed. Spread the batter in the bottom of the prepared pan. Spread the blueberries evenly on the batter**.
In a small bowl add the melted butter. Mix in the flour, wheat germ, nuts, and brown sugar and crumble over the berries.
Bake in a 400˚ oven for 22 – 25 minutes. Allow the coffee cake to cool before cutting.
**The berries can also be mixed into the batter prior to spreading it if you want berries throughout the coffee cake rather than layered on the coffee cake.