Kitchenability Blog


Yummy Blueberry Coffee Cake for Weekend Mornings

blueberry coffee cake

Last weekend we got a little snow in Virginia Beach, from the epic blizzard that hit the East Coast over Friday and Saturday. We mostly got rain and a little snow, which turned into slush, but since the weather was cold and wet, neither Billy nor I wanted to go out on Sunday after the storm passed through. So, a lazy Sunday was in order!

I hit the kitchen and whipped up some blueberry coffee cake, courtesy of one of my newest favorites on the Food Network, Ree Drummond! She is a blogger and the Food Network star known as The Pioneer Woman. She did the food blogging thing prior to hitting it big! Maybe that will happen to me one day… Wishful thinking.

Ok, back to our Sunday morning breakfast.

So, the coffee cake recipe was easy to work through and even easier to go for another slice — to enjoy with a small cup of coffee while wrapped up in my jammies, of course!

I absolutely loved this recipe! The cake was flakey yet fluffy, and had the perfect amount of sweetness paired with the blueberries! The topping was magical too! It was a sweet streusel-like topping. In Ree’s recipe below, she states to use a knife to break it apart. I personally went in with my hands to do that. I got a little messy, but it worked just as well.

I enjoy watching Ree Drummond on The Pioneer Woman on the Food Network channel. Her recipes are easy to follow, and I enjoy her story. I love seeing how close her large family is, and how she keeps the family table at the center of it. On her blog, I love how she takes a picture of each recipe step. It’s quite helpful. I did get the coffee cake recipe off of Food Network’s website, but I have looked at quite a few of her other recipes. I am going to try her lemon blueberry pancakes for another Sunday morning treat!

Blueberry Coffee Cake
Prep time: 
Cook time: 
Total time: 
For the cake:
  • 5 Tbsp salted butter, softened, plus more for greasing the pan
  • 2 cups all-purpose flour
  • 2 heaping tsp baking powder
  • ½ tsp ground cinnamon
  • ½ tsp salt
  • ¾ cup sugar
  • 1 large egg
  • ½ tsp vanilla extract
  • ¾ cup whole milk
  • 2 cups fresh blueberries
For the topping:
  • ½ cup all-purpose flour
  • ½ cup sugar
  • 6 Tbsp salted butter
  • ½ tsp cinnamon
  • ¼ tsp salt
  • Sugar, for sprinkling
  • Softened butter, for serving
For the cake:
  1. Pre-heat the oven to 350℉.
  2. Grease a 9x13-inch baking pan with butter. I personally used a round, nonstick cake pan and it worked just as well. I did not get as many serving sizes, but it worked nicely.
  3. Add the flour, baking powder, cinnamon and salt to a medium bowl and stir to combine. Set aside.
  4. Cream together the butter and sugar with an electric mixer. Add the egg and mix until combined. Mix in the vanilla. Add the flour mixture and milk alternately and mix until totally incorporated. Do not over-beat. Stir in the blueberries until evenly distributed. Pour the batter into the prepared pan.
For the topping:
  1. Combine the flour, sugar, butter, cinnamon and salt in a medium bowl and cut together using 2 knives or a pastry cutter. Sprinkle over the top of the batter. (Note: I used my hands! It worked just as well. I tried using the knives, but realized I could get a better feel for it with my hands.)
  2. Bake until the cake is golden brown, 40 to 45 minutes. Sprinkle with sugar. Cut into squares and serve with softened butter. (I cut into triangle-like slices since I used a cake pan.)

Recipe source: Ree Drummond (“The Pioneer Woman”/Food Network); Photo: Nisa Burns Cochran

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