Loaded with berries and made with whole wheat, my Wholesome Blueberry Coffee Cake is moist, lightly sweet and absolutely delicious!
[Post Updated 12/16/19, Originally posted 6/9/17]: This coffee tastes like a fruity dessert for breakfast! A serious delicious treat to start the day.
We have a full week of therapy before Christmas week! Woohoo! I am working on finalizing Poppy’s preschool, finalizing Christmas gifts and hopefully some outdoor snow play time! Cheers to good coffee, great coffee cake and a productive week.
There is something pretty special about long summer days. I can’t really explain it.
I think it has to do with the amount of sunlight you get. And also the amount of satisfaction in knowing you spend the day outside breathing in fresh air soaking up the sun’s rays.
One of my favorite totally dorky things to do in the summer is to ask Google what time the sun rises. Then I wake up early, grab some coffee and a slice of coffee cake, and watch the sunrise on our deck in my PJs. Let me tell you there is no better way to start a new day and find total zen.
Summer has officially started in Minneapolis. With temperatures in the 80s (90s this weekend 😲) and clear sunny skies, we are in full summer live-it-up mode! For us that means, going to festivals, fairs, parks, lakes, splash pads, patios and markets. Eating and cooking outside. Exercising, working outside, eating fruit, going to the lake… basically doing all the amazing things there are to do in the summer time in Minnesota.
And one thing that starts our day off on the right foot, is have a simple wholesome breakfast right as we roll out of bed. Although I don’t mind cooking up breakfast in the morning, I have to admit that waking up to this Wholesome Blueberry Coffee Cake is pretty darn sweet and convenient.
Here is the deal at my house. My husband is a traditionalist when it comes to coffee cake. He prefers his cake basic with a little cinnamon and a hearty crumble. I, on the hand, adore throwing fruit in mine. I mean why not have your cake and fruit all at the same time right!?
This coffee cake in particular is different from most because it’s…
1. AMAZING
2. Healthy with whole wheat flour
3. Has 2 cups of blueberries.
The result is a moist, airy and berry-packed breakfast that satisfies your morning sweet tooth but doesn’t make you feel gross nor packs on the unnecessary calories.
A quick slice of this coffee cake with a dollop of yogurt and a mug of coffee is a truly ideal way to start any magical summer morning.
Yields Serves 12. Will serve less if using a smaller pan.
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 3/4 cup sugar
- 1/3 cup unsalted butter
- 1 cup milk (low fat, whole or dairy free)
- 3 teaspoons baking powder
- 1/4 teaspoons salt
- 2 eggs
- 2 cups fresh blueberries (frozen works if thawed and drained)
- 1/3 cup granulated sugar
- 1/3 cup + 2 tbsp. all-purpose flour
- Zest of 1/2 a lemon
- 3 tablespoons unsalted chilled butter,cut into small cubes
Instructions
- Heat oven to 350F.
- Grease a 9x13 inch pan with butter or nonstick cooking spray. If you want a thicker coffee cake, use a 9 inch pan.
- For the crumble, mix the sugar, flour and zest in a small bowl. Add the cubed butter and mix with hands until crumbly.
- Mix all the cake ingredients in a bowl (except for blueberries) and beat on medium speed for 2 minutes. Scrape bowl occasionally.
- Spread half of the batter in the pan. Sprinkle half of the blueberries. Top with the remaining batter. Sprinkle with the rest of the blueberries. Top with the crumble.
- Bake for 35 minutes or until toothpick inserted in the center comes out clean. If using a 9 inch pan, you may need to bake it longer. Do the toothpick test at 35 minutes and then add 3 minutes at a time until done.
Notes
This cake saves on the counter for 3-4 days. Otherwise you can store it in the fridge for a week. It also freezes perfectly for a rainy day. Just make sure to thaw overnight in the fridge.
Frozen blueberries can be used in this recipe. Make sure to thaw and drain them before adding to the batter.
Recipe inspired by an old recipe from a church cookbook.
Originally posted 2019-12-16 06:29:00.
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