Tuesday, May 27, 2008

French Blueberry Breakfast Coffeecake

I grew up with my mom making a muffin version of this, and today I decided I needed to make the coffee cake version. With all this wonderful fruit popping up at the market's, coffee cake seems like the most natural place to put it lately, with these lingering cold mornings.

French Blueberry Breakfast Coffeecake
  • 2/3 cup butter
  • 1 cup sugar
  • 2 eggs
  • 3 cup flour
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1/2 tsp nutmeg
  • 1 cup milk
  • 1 cup fresh or frozen then thawed blueberries
  • 1/2 cup sugar mixed with 1-2 tsp cinnamon
  1. Cream butter, sugar, and eggs
  2. Sift flour, b.powder, salt, and nutmeg
  3. Add sifted ingredients to butter mixture alternately with 1 cup of milk
  4. Grease and flour 1 9x13 pan, scoop in batter, it's very thick so pat it out evenly
  5. Spread blueberries over batter (maybe push in a little), then sprinkle cinnamon/sugar mix
  6. Bake at 350 for about 30 minutes or until wooden skewer poked in the center comes out clean.
  7. Let cool (slightly) and enjoy!
  8. Cover tightly, this one dries out easily

*Disclaimer: I have no idea why this is labeled a "French" coffeecake.

*If you wish to make muffins, hand mix in 1 cup of berries into the batter, spoon into muffin papers at 2/3 full. After they are baked (20-25 minutes) and cooled, you can melt a bit of butter in a dish, dunk the tops in and then into cinnamon/sugar. These are nice with or without the berries and freeze quite well! It makes 2 dozen.


  1. YUM! is this the recipe you shared with me before (in the muffin form) where your mom dips the muffins in melted butter then cinnamon sugar for a topping... if so, it is delish! gotta make this soon.
    so good to talk to you today!

  2. mmm, maybe we need the muffin form a well??
    looks yummy.

  3. Notes on how to prepare the muffin version are added! Enjoy!

  4. wow it looks incredible - thanks for sharing!!