• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Marin Mama Cooks

Tasty foods for families

  • home
  • Recipes
    • Recipes Index
    • beverages
    • breakfast
    • lunch
    • after school snacks
    • dinner
      • burgers & patties
      • chicken
      • meats
      • meatless meals
      • Mexican
      • Pastas
      • pizza
      • seafood
    • side dishes
      • breads and grains
      • popovers
      • potatoes
      • salsas
      • sauces
      • veggie burgers and patties
      • Veggies
    • Desserts
      • brownies and bars
      • cakes and cupcakes
      • chocolate
      • Cookies
      • pies and tarts
    • meatless meals
    • salads
    • dressings
    • Soups
    • smoothies & juices
    • family favorites
    • most popular recipes
    • weeknight dinners
    • kale
    • Quinoa
    • weekly dinner menu
  • how to
  • random
  • videos
  • about me
  • work with me

blueberry coffee cake

April 5, 2012 by Marin Mama 10 Comments

I am so excited today because I am going to Berkeley to meet my blogger friend Em!  Em and I started commenting on each others blogs about 3 months ago and we just clicked.  We actually wrote “real” comments on each other’s blogs instead of the usual, “yum, your dish looks great.”  Em is witty and funny and her posts always give me tons of information as well as a chuckle.  Her blog is full of nutritional facts (as she is a nutritionist) and delicious recipes, check it out here.  Em resides in London but recently moved back to Berkeley to study for a few months.  Perfect timing as far as I’m concerned.  I promise to take pics!  Em, is that OK with you?  You better put something cute on, just kidding.

Anyway lets move onto to this scrumptious recipe.  This is my go-to Easter brunch cake.  I have been making this cake for the past 5 years and it has become an Easter hit!  When I get invited to the Fisher’s for brunch each year, the one request I get is to be sure to bring this cake.  I am beginning to think that it’s actually the cake that is invited to brunch and not me.  Hmmmm….

You don’t have to save this cake for Easter brunch, as it’s a great cake for any occasion.  I often make this up to enjoy on a lazy weekend with a nice strong cup of coffee.  This cake goes quickly so make sure to grab yourself a slice before the crowd dives in.

blueberry coffee cake:

recipe from Celebrate!

  • 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small pieces – You will use 10 tablespoons for the cake. Make sure to place the remaining 2 tablespoons in the fridge till you make the topping.
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup buttermilk
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups fresh blueberries, picked over, rinsed and patted dry
  • 1/4 cup (packed) dark brown sugar
  • Optional – confectioners’ sugar, for dusting

Position a rack in the center of the oven, and preheat the oven to 350 degrees.

Butter a 9-inch springform pan.

Combine the following into a large bowl:

2 cups flour

1 cup sugar

1 teaspoon salt

10 tablespoons cold butterMix up the ingredients with either a pasty blender or an electric mixer until it resembles coarse meal.  

I actually used a pasty blender to break down the butter and then used my electric mixer to combine it all.  Remove 1 cup of this mixture from the bowl and set aside for the topping.Add 1/2 teaspoon baking soda and 1/2 teaspoon baking powder to the remaining mixture in the bowl and stir to combine.

With the mixer running on low, mix in the 3/4 cup buttermilk until combined.
The batter will be a bit thick at this point.Once the buttermilk is combined, add in the egg and the 1 teaspoon vanilla; mix the ingredients together until combined.

Mix the batter for 1 minute on high speed to aerate the batter.

See how much lighter the batter got after adding the egg and vanilla? Fold in the blueberries, using a rubber spatula.Mmmmm, I just love fresh blueberries.Scrape the batter into the prepared pan and use a spatula to flatten the top and make things even.Place the reserved 1 cup topping mixture into a bowl and add the 1/4 cup brown sugar and the 2 remaining tablespoons of cold butter.  Mix with a pastry blender or your fingertips until crumbly.

Tip:  Make sure that you get the 2 tablespoons of butter out from the fridge right before you are going to use it.  You want your butter to be cold for this step.Sprinkle this mixture evenly over the cake batter.Bake the cake until a wooden toothpick inserted in the center comes out clean, about 50-55 minutes.Allow the cake to cook in the pan on a wire rack for 20 minutes.

Then carefully remove the sides of the springform pan and place the cake on a serving plate.
Throw on some confectioners’ sugar if you want to make it look fancy.
I usually do this last step, but I forgot to today!   Pour yourself a nice dark cup of coffee, sit back, read the Sunday paper or your favorite blog and just relax!

Bring this coffee cake to any brunch and you will be sure to be invited back!

Print Friendly, PDF & Email

if you liked this recipe...

  • easy sautéed cinnamon appleseasy sautéed cinnamon apples
  • how to make chia puddinghow to make chia pudding
  • overnight refrigerator oats with almond butter and cacao nibsovernight refrigerator oats with almond butter and cacao nibs
  • overnight refrigerator steel cut oats with chia and strawberriesovernight refrigerator steel cut oats with chia and strawberries
  • Facebook5
  • Google+0
  • Twitter
  • Pinterest0
  • Email
5

Filed Under: breakfast, cakes and cupcakes Tagged With: breakfast

Previous Post: « chocolate cake with cream cheese frosting
Next Post: homemade popcorn with coconut oil »

Reader Interactions

Comments

  1. Angel says

    November 5, 2014 at 9:39 pm

    Can you make this recipe Gluten Free?
    Lets say, that I can substitute the All Purpose Flour for a Gluten Free flour like Brown rice, quinoa, or any other gf flour, would it work the same?
    Thanks.

    Reply
    • jackiegrandy says

      November 6, 2014 at 9:44 pm

      Hi Angel! You could totally try using a different type of flour. I’m not sure about the ratios of all-purpose flour compared to using a gluten-free flour though. You may want to check that out! Best of luck and let me know if it works for you! xoxo, Jacquelyn

      Reply
  2. Marwa says

    March 3, 2014 at 1:52 pm

    I was sitting on my computer looking for a nice desert to make tonight that is a bit different from brownies and chocolate bars that are everywhere! and i found this heavenly desert! Thank you! I am getting up to make this right now!

    Reply
    • jackiegrandy says

      March 6, 2014 at 12:50 am

      Hi Marwa! I hope you loved the blueberry coffee cake 🙂

      Reply
  3. Kristen says

    August 13, 2013 at 7:54 am

    Hello there, is it ok to use canned blueberries? I know fresh is best but they don’t grow here in our country. Greetings from the Philippines.

    Reply
    • jackiegrandy says

      August 14, 2013 at 2:29 am

      Hi Kristen. Sorry to get back to you so late on this question but we were traveling and just got home tonight. You could totally try canned blueberries, but I would make sure to strain them well first and maybe toss them with a bit of flour so they don’t sink to the bottom. You could also make this cake with any other fresh berry! Let me know how it turns out for you! xoxo, Jackie 🙂

      Reply
  4. Sue/the view from great island says

    April 5, 2012 at 6:33 pm

    It’s amazing how people can ‘click’ through blogs, enjoy your visit. This cake is right up my alley, I’m starting to get late winter/early spring berry fever…

    Reply
  5. Carolyn Jensen says

    April 5, 2012 at 4:55 pm

    looks good girl! Wonder if I can use the berries I froze last summer? Have fun today meeting Em.

    Reply
    • Jacquelyn Grandy says

      April 6, 2012 at 1:38 pm

      Hi Carolyn! Yes, you can totally use the frozen berries.I would rinse them under cold water first to get off any ice crystals and let some of the color come off. I think when I used them once and my cake was a bit more purplish in color.

      Let me know how it turns out for you!

      Reply
    • Jacquelyn Grandy says

      April 6, 2012 at 1:40 pm

      I actually have an easy smoothie recipe for you that incorporates frozen berries. I have not blogged it because the color is not pretty. Take 1 cup frozen blueberries, 1 cup coconut water, 2 packed cups spinach, 1 banana & 2 tablespoons flax seed. The flavor is delish and you gets your veggies and antioxidants all in one. I think your kids would love it sans the flax seed.

      Reply

say something to Marin mama... Cancel reply

Primary Sidebar

Jacquelyn-Grandycircle

Hi! Welcome to Marin mama cooks! My name is Jackie Reale! I'm a natural chef, creator and manifestor. I showcase healthy recipes for the everyday cook.About Me...

  • Facebook
  • Instagram
  • Pinterest

Don’t miss a new recipe!

Search Marin Mama cooks…

most popular posts

oven roasted sweet potato halves
favorite turkey burgers
one-pan pasta
beet, carrot, apple and ginger juice - no juicer required
roasted whole beets without foil
How to de-stem and thinly slice kale

how to make my lacinato kale salad

how to make perfect popovers

Marin mama on Instagram

marinmamacooks

Jackie Reale | Marinmamacooks
Overnight vegan, GF, DF refrigerator oats with chi Overnight vegan, GF, DF refrigerator oats with chia, almond butter and strawberries! This is such an easy grab-and-go breakfast! Also takes 5 minutes to make!
1/2 cup alternative milk of choice, I use almond or walnut milk 
1 TBL chia seeds
1/4 cup GF steel cut or rolled oats
2 TBL unsweetened shredded coconut 
1 TBL almond butter
1 TBL maple syrup - feel free to add more if you like things sweeter, or you can add 1 tsp vanilla on top of the maple syrup 
Pinch of pink Himalayan sea salt
Optional - Pinch of cinnamon 
2-3 strawberries cut into small pieces
Put above ingredients into a small glass jar, stir to combine everything, cover and refrigerate overnight! Enjoy cold, or pop in the microwave for 1 minute. Give a good stir before consuming. #overnightoats #overnightoatsrecipe #glutenfreerecipes #glutenfreebreakfast #veganbreakfast #quickandeasybreakfast #quickandeasyfood #healthyrecipes
New blog post! I’m going to be introducing a ser New blog post! I’m going to be introducing a series on the blog called, Recipes for Life. I’m not exactly sure what it truly is, or where it’s going to evolve to, but I do know that it’s going to be a place for me to journal my thoughts, share insights and to connect with you all on a new level.  I’ve been hearing the whispers to share in this way for a while, but I’ve been procrastinating and holding back, because I was waiting for the perfect message to put in a post, but I’ve learned that there is no perfect message, or perfect time to start anything new, there will always be an excuse and there will always be a self-created obstacle. Sometimes you just have to just start with a first draff, and get those words out as they are today, and trust that someone needs to hear those words, or message at this specific point in time. So that’s what I’m doing, I’m starting out in draft form and taking the first step. Check out the full post at marinmamacooks.com, or go to my insta profile for the link. #marinmamacooks #trusttheprocess #recipesforlife
New post! Easy oven roasted potatoes! Potatoes are New post! Easy oven roasted potatoes! Potatoes are in season, so I’m taking advantage of it. These roasted potatoes are family approved and loved, and make the perfect side dish, as they pair with just about anything. They also take under 30 minutes to roast up to crispy, browned perfection.  No need to pre-soak or boil these bad boys to get them browned and crispy, the cast iron skillet and broiler create the magic. Oh, don’t skip the red onion, as it adds a bacon-like flavor to the potatoes. Get the recipe by going to marinmamacooks.com or to my insta page for the link. #vegansides #vegansidedish #crispypotatoes #ovenroastedpotatoes #roastedpotatoes #fingerlingpotatoes #sidedishrecipes #glutenfreerecipes #glutenfreevegan
New post! Roasted red peppers! If you’re looking New post! Roasted red peppers! If you’re looking for ways to incorporate more veggies into your diet, then these roasted red peppers make it easy, as they are jam packed full of flavor! Roasting them with a bit of avocado oil and some Celtic sea salt adds a sweet smokey depth of flavor that’s hard to describe in words. These roasted peppers will be your new go-to, as they literally take no time to prep and bake up! They’re a great stand alone healthy snack, or make a stellar side dish that pairs with just about anything!  I make these at least 4-5 times a week, (if not more) as I use them in just about EVERYTHING. Click on the slides to see step-by-step photos and the recipe is below! 
INGREDIENTS:
*3 red, yellow or orange bell peppers, sliced into thin strips
*roughly 1/2 tablespoon avocado oil
*few pinches of fine Celtic sea salt

INSTRUCTIONS:
Pre-heat oven to 450 degrees.
Line a rimmed baking sheet with parchment paper.
Wash pepper, and holding from the top near the stem, slice the pepper straight down each side to form 4-6 big pieces. This keeps the seeds and ribs intact in the center and not all over your counter.

Slice the big pieces of pepper into thin slices.

Toss sliced peppers onto the baking sheet, drizzle them with avocado oil and a few pinches of sea salt, and mix them all together. 

Roast the peppers in the preheated oven for roughly 12-15 minutes, giving them a toss with some tongs around the 10 minute mark, until tender and slightly charred on the skins.
Eat them straight off the baking sheet, or let cool and store in a covered container in the fridge for up to 4 days.
Check out the full post to see some things you can pair these bad boys with! 
marinmamacooks.com.
Craving something salty and savory? Then you have Craving something salty and savory? Then you have to make these toasted, salted almonds! They are the BOMB and take no time to whip up! They’re super addicting, so you may find yourself sneaking back for more! They are teenager approved too! (see last photo) Recipe below plus step by step photos! 
•1 TBL olive oil 
•1/2 to 3/4 cup raw unsalted almonds 
•pink Himalayan sea salt to taste 
Instructions: 
Add 1 TBL olive oil to a skillet.
Set it over medium-low heat
Add almonds and stir to coat in the oil
keep an eye on them and stir occasionally until toasted brown 
Slide toasted almonds onto a paper towel lined plate to catch excess oil
Liberally sprinkle almonds with pink Himalayan sea salt! 
Let almonds cool for a bit.
Pour into a bowl and enjoy! 😋
New post! Oven baked forbidden black rice! This ov New post! Oven baked forbidden black rice! This oven baked forbidden black rice is my latest obsession! It’s SO easy to make, and comes out perfectly every time! It has an amazingly sweet, nutty and buttery flavor and this amazing chewy texture! It’s also naturally gluten-free and chock full of nutrients! YOU NEED TO MAKE THIS TODAY! You can link to the recipe in my insta profile. #forbiddenblackrice #blackrice #howtocookrice #glutenfreerecipes #ovenbakedrice #lotusfoods #kettleandfire #bonebroth #rice
New blog post! Gluten-free, dairy-free lemon 🍋 New blog post! Gluten-free, dairy-free lemon 🍋 olive oil pound cake! This cake is ultra-lemony, super moist and chock full of flavor! Once you start with one slice you won’t be able to stop! 🛑 go to my Instagram profile to find the link to the recipe! I hope you all love ❤️ it as much as we do!  #glutenfree #dairyfree #glutenfreedairyfree #glutenfreecake #dairyfreecake #lemoncake #lemonoliveoilcake #glutenfreedairyfreecake #glutenfreerecipes
New blog post! Vegan Brussels sprouts salad! Move New blog post! Vegan Brussels sprouts salad! Move over mixed greens and kale, there’s a new salad green in town, Brussels sprouts! This salad will be your go-to fall and winter salad, and is the perfect salad to bring to any upcoming holiday potluck!  It’s vegan, gluten-free and dairy-free!  I’m addicted to this salad and I hope you will be too! Click on the link in my profile for the recipe, or go to my website, marinmamacooks.com. #veganrecipes #vegansalad #dairyfreesalad #dairyfree #dairyfreerecipes #glutenfreevegan #glutenfreerecipe #holidayrecipes
New post on the blog! If you were to ask me what New post on the blog!  If you were to ask me what recipe I make the most often, it would be this lemon vinaigrette! This is honestly the best and simplest vinaigrette and is my go-to for everything! It doesn’t have any added sugars or other random ingredients that you can’t pronounce. Try it today and let me know what you think! Get the recipe by clicking on the link in my insta profile. #saladdressing #vinaigrette #saladdressingrecipe #salad #vinaigrettes
New post at Marin Mama Cooks! Baked lemon 🍋 chi New post at Marin Mama Cooks! Baked lemon 🍋 chicken breasts! These are DAMN good and a family favorite! They pair perfectly with just about anything! Go over to the blog and check out the recipe! This is the first of many recipes! Yay!! You can find the link at my Insta profile. #chicken #chickenrecipes #weeknightdinner #winnerwinnerchickendinner
Load More... Follow on Instagram

Footer

Privacy Policy

Copyright © 2022 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Cookie settingsACCEPT
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT