The Portland farmers’ markets are now open, and I’m finding myself there as a regular to find all the fresh produce a girl can handle. Baskets of blueberries, fresh flowers, hazelnuts. and all the salad fixings that a girl could ask for. Our local St. Johns farmers’ market is within walking distance from where we live so our Saturday morning was spent with folk music and sidewalk chalk.
Saturday night brought a blanket of rain that washed my car cleaner then it’s been in months. The weather has been incorrigible. I’m cold one minute and glistening the next. I have been able to light my kitchen candle, so we can’t count it all a loss. It’s also given me the time to go through my cake goods and take sprinkle inventory, buy what I’m missing, and make the rest. I’m also searching the dark webs for the perfect crunchy Jimmie sprinkle. You know, like the ones on Krispy Kreme donuts? Any experience buying them from Etsy? Please let me know.
This week actually marks my year anniversary of being fully employed by this little blog. What a crazy year it’s been. I’ll tell you what, it hasn’t always been easy, and it hasn’t always been fun. It’s taken a lot of work to get here, and it’s taking a lot of work to stay here. That much is true. But, after a quick count of these 365 days, it’s all been worth it.
And with that, we celebrate with a very moist, very comforting cake. Cake for breakfast, that’s my motto. Let’s lace it with blueberries for good measure and find the power within to hold ourselves accountable to TWO servings at most.
It’s filled with vanilla and buttermilk and ribboned with fresh blueberries and blueberry jam. Thankfully, we have a perfect little crumble to accompany the top. And there we have it, a simple yet delightful little treat for your hungry family.
Blueberry Coffee Cake
You’re going to love the extra crumble!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6–8 servings 1x
Ingredients
|| Coffee Cake ||
1/2 cup butter
3/4 cup granulated sugar
2 teaspoons vanilla extract
2 eggs
2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup buttermilk
1 cup blueberries
½ cup blueberry jam
|| Crumble ||
1/4 cup butter, melted
3/4 cup flour
1/2 cup brown sugar
1/4 teaspoon cinnamon
1/3 cup blueberries
2 tablespoons blueberry jam
Instructions
Preheat the oven to 325 degrees.
|| Coffee Cake || Cream together butter, sugar, vanilla extract, and eggs with an electric mixer. In a separate bowl, sift flour, salt, baking powder, and baking soda. Put half of the flour mixture into the butter and stir. Pour the buttermilk into the batter, and mix together for about 30 seconds, and then add the rest of the flour mixture. Mix until well incorporated. Fold in the blueberries and jam until just marbled. Pour into a well-oiled 9-inch cake round.
|| Crumble || Melt the butter and add flour, brown sugar, and cinnamon. Mix with your hands until mixture forms a crumble. Sprinkle crumble on top of the cake along with the blueberries, and dot with the blueberry jam. Bake in the oven for 45-50 minutes or until a toothpick inserted in the center comes out clean.
Serve warm or at room temperature.
Keywords: blueberry, breakfast, brunch, coffee cake
We are twinning. Just made something like this yesterday. So good
★★★★★
haha! yes! We are the cutest 🙂
This looks delicious! I have these same blue/white/gold plates, and I’ve never seen them anywhere else before! Love it!
Yay! I just found them at an antique store! I wish I could find more 🙂
I love this recipe! Blueberries aren’t my favorite so I switched all things blueberry for raspberry and it was delicious! I love how versatile and easy the recipe is!
Yesss! love love love the versatility. So glad you made it! I’ll have to do it with raspberries next 🙂
This is so delicious and easy! Already made it with the blueberries and also subbed raspberries/raspberry jam. going to try pumpkin butter instead of the jam next time as well. love the versatility.
★★★★★
Oh HECK YEEESS!! Loving all the substitution for this recipe! Make it your OWN! 🙂