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Epicurious

Blueberry Coffeecake

By Carolyn Miller and Kristin Miller

4.2

(85)

We always had this coffeecake for birthday breakfasts and other special occasions. Even when we lived far away from Maine, the smell brought us back to Bar Harbor.

Recipe information

  • Yield

    Serves 6 to 12

Ingredients

For cake

1/4 cup salad oil
1 beaten egg
1/2 cup milk
1 1/2 cups sifted all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt

For topping

1/3 cup brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/2 cup broken walnuts
1 tablespoon melted butter
3/4 cup fresh or thawed frozen blueberries

Preparation

  1. Step 1

    Combine salad oil, egg, and milk. Sift together dry ingredients and add them to the milk mixture. Mix well. In another bowl, combine all ingredients for topping.

    Step 2

    Pour cake batter into a greased 9 x 9 x 2-inch pan. Spread blueberries evenly over batter. Top that with the cinnamon nut mixture. Bake in 375°F oven 25 to 30 minutes.

TagsCakeDessertPastriesNew EnglandAmericanWalnutNutBlueberryBerryFruitBreakfastBrunchVegetarianQuickEasyBakingSummerEpicurious
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