8x8, Breakfast ·
I’m sitting out on the deck, barefoot, hair up in a bun, listening to the lawn mower next door as I write this blog entry for you. The sky just clouded over—forecast says it’s going to rain in a few days. The weather is a bit muggy, and the air has a hint of sweetness from the salty sea just right down the road. It’s the kind of picturesque New England weekend that I love, and it’s always made perfect with some kind of delicious baked good to enjoy while sipping on a cup of coffee—particularly anything with blueberries. This crumbly blueberry coffee cake is a winner for those lazy weekend mornings, and it’s the perfect way to kick off Fourth of July week.
For me, Fourth of July means good food. Yeah we celebrate our Independence, sing patriotic songs, wave our flags, and watch fireworks in the sky. But we all know that the Fourth of July really means good food at a backyard barbecue, listening to tunes, wearing cute clothes (or in my mother’s case, the latest version of Old Navy’s classic Fourth of July tee) and celebrating good company.
I know our country is in a really weird place right now. We’re seeing so much financial struggle, health struggle, and cultural struggle. Maybe it’s naive for me to say this, but I find that sharing good food with others can be healing to a broken world. Food can be vulnerable to share with others, and inviting outsiders to your dinner table can be scary (especially now when we’re all being told to stand six feet apart). But I think sharing meals together is vital in helping us heal brokenness. Even if it’s as simple as a slice of blueberry coffee cake on the porch, sipping on a cup of coffee.
So in lieu of all of this, this week I’ll be sharing recipes you can enjoy on the Fourth of July. We’re starting off with a breakfast treat, and I’ll continue to share other treats you can enjoy as the week goes on.
Other fun breakfast ideas for lazy weekends
When you’re looking for a yummy breakfast treat to serve on a lazy, summer weekend morning, here are a few of my faves.
- Buttermilk Blueberry Muffins
- Avocado Toast with Soft Boiled Eggs
- Lemon Ricotta Blueberry Pancakes
- Sourdough Cinnamon Rolls with Orange Glaze (you can also make them without a sourdough starter, if you don’t have one! I share instructions for with and without.)
- Chocolate Caramel Crescents
- Whole Wheat Waffles
- Breakfast Strata
If you’re on the hunt for more recipes, you can snag my free cookbook.
Alright, here’s the coffee cake recipe. And I’m sorry, I broke the rule. This one has a FEW more ingredients than 10. It just needs it, okay?! Email me if you hate me I get it.
Print Recipe
Blueberry Coffee Cake
Bake this blueberry coffee cake to go with coffee on lazy weekend mornings.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Breakfast
Keyword: baked good, breakfast, coffee cake, lemon blueberry ricotta pancakes
Servings: 16 pieces
Calories: 164kcal
Ingredients
For the Blueberry Cake
- 1/2 cup sugar
- 4 Tbsp butter softened (room temp)
- 1 tsp vanilla
- 1 egg
- 1 cup flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup sour cream
- 1 cup blueberries
For the Crumb Topping
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 4 Tbsp butter
- 1/2 cup flour
Instructions
For the Crumb Topping
Melt the butter in a medium-sized bowl.
Add the sugar, brown sugar, cinnamon, and flour. Mix until combined, then set aside.
For the Blueberry Cake
Preheat the oven to 350 degrees.
Beat together the sugar and softened butter until fluffy—about 2 minutes.
Add the egg and continue to beat for 1 minute.
Add vanilla, beat for about 30 seconds.
Mix together the dry ingredients for the cake (flour, salt, baking powder, baking soda) in a large bowl. Sprinkle in to the wet ingredients and beat until all the ingredients are combined—about 1 to 2 minutes.
Using a rubber spatula, add the sour cream. "Fold" it in by stirring the sour cream in, moving your spatula from the bottom to the top until the sour cream is fully incorporated.
Once incoporated, fold in the blueberries in the same way.
Grease an 8×8" pan with some butter. Scrape the cake mixture into the pan and even it out.
Sprinkle the crumb topping you made evenly on top.
Bake for 30 minutes, or until a toothpick comes out clean when poking the center of the cake.
Cut into 16 cubes and serve with a hot pot of coffee.
Notes
Don’t want blueberries? Skip them and simply make a coffee cake without them! Or better yet, why not try it with raspberries?
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