The Dish | Blueberry Coffee Cake

This is an old family favorite from my grandmother. With blueberries starting to come in season, this dish is a great one for those lazy summer mornings. 


  • ½ cup butter
  • 1 cup sugar
  • 3 eggs, lightly beaten
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon soda
  • 2 cups unbleached white flour, unsifted
  • 1 cup sour cream
  • 2 cups fresh or frozen blueberries


  • 1 cup brown sugar
  • ¼ cup butter
  • ¼ cup flour


  • Preheat oven to 350 degrees.
  • Cream butter and sugar. Add eggs, baking powder, salt, and soda. Alternating, add flour and sour cream. Fold in blueberries.
  • Pour into a well-buttered cake pan approximately 9 x 13 by 2 inches.
  • For the topping: Cream brown sugar and butter. Add flour to get a semi-dry, lumpy mixture. Spread on top of the batter.
  • Bake for 30 minutes or until a toothpick inserted in the center comes out clean. The topping should melt and partially sink into the batter.

Source: San Francisco A La Carte

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