I made this blueberry coffee cake for one of Phil’s customers, Express Automotive in Metuchen. He wanted something special to take to them in the morning and I was in the mood for baking.  It was a win-win situation. I put these cakes in the oven just a few hours before bedtime. The aroma filled the entire house. It was wonderful going to sleep with the house smelling of fresh cake and blueberries. Someone needs to market that combination as one of those fancy pillow sprays. They would be a millionaire!

This version of blueberry coffee cake combines two completely different recipes. The cake base is my adaptation of an old recipe from the 1963 edition of McCall’s cookbook (page 80). The crumb topping is my mother’s recipe for her Dutch apple pie topping. I added in the blueberries for luck. The coffee cakes were being delivered to an auto repair garage at breakfast time. I’ve never known a man or a mechanic that has been able to resist fresh coffee cake or blueberries. (I really shouldn’t be giving away all of my secrets here!) I made a double batch just to be sure that the ladies in the office could have a treat as well.

This coffee cake is very tender yet dense. I added extra sugar and cream to compliment the blueberries. Although I did not include any in this batch, I often add grated lemon zest in the cake batter for an extra zing. The crumb topping is the same topping that made my mother famous for her Dutch apple pies. It combines flour, sugar and butter to make a nice large crumb that has an almost magical nutty flavor.

For the Coffee Cake: (makes one 8-9” cake)

¼ cup of unsalted butter

1 cup of sugar

1 egg

½ cup whole milk

2 tablespoons heavy cream

2 cups all purpose flour

2 teaspoons baking powder

½ teaspoon salt

2 cups of blueberries

For the Crumb Topping:

2 ½ cups all purpose flour

1 cup firmly packed light brown sugar

1 to 2 teaspoons cinnamon (may omit)

1 cup of melted unsalted butter

Oven at 350 degrees.

In a large bowl cream together butter and sugar until light in color. Beat in the egg. Mix together until fluffy.

Mix flour, baking powder and salt. Set aside.

Mix together the milk and heavy cream, set aside.

Alternate mixing the flour mixture and the milk mixture into the creamed butter mixture.

Mix just until batter comes together. (It will be very thick)

As gently as possible stir in the blueberries.

Spoon batter into a greased 8-9” pan.

In a small bowl combine all of the Crumb topping ingredients and mix together with a wooden spoon or spatula until the mixture forms a crumb.

Sprinkle crumb topping over the cake batter. Use it all, you want a nice thick crumb on this cake.

Bake for 45-50 minutes. (use the toothpick test to be sure center is done)

Cool and dust heavily with powdered sugar if desired.

This cake is best when covered tightly and left to age overnight. The flavors definitely intensify overnight.

Here’s a sample of the finished cake, baked in mini form. (Of course I had to taste it before it was given to someone else…quality control you know)

Serve with a nice hot cup of joe or a tall glass of milk and don’t forget to share this cake with your friends. It’s so delicious that it is not safe to keep the whole cake to yourself!