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blueberry coffee cake

This is both bike post and recipe post: since I didn't feel quite ready for the Boston 600k, I decided to run support. And, because it's what I do, I baked. At least two people asked about the recipe, so I figured I should post it.

The version I brought was the double-batch option (see instructions) using the vegan ingrediant choices. It tastes about the same vegan/not vegan -- mainly the topping will either taste like butter or not. :)

Blueberry Coffee Cake
  • 2 cups flour
  • 3/4 cup sugar
  • 2 1/2 tsp baking powder
  • 3/4 tsp salt (use 1 tsp if butter/margarine is unsalted)
  • 1/4 cup butter or vegan margarine
  • 3/4 cup milk or non-dairy milk
  • 1 egg or 1 egg's worth of Ener-G Egg Replacer, mixed as per box directions
  • 2 cups blueberries

Batter instructions:
Let butter come to room temperature. Cream butter and sugar (i.e. beat with mixer until it looks like soft sand.) Blend all ingredients except blueberries and beat vigorously for at least 30 seconds. (Electric mixers are your friends.) Gently fold in blueberries. Frozen ones may stain the batter with blueberry juice but that won't change the flavor.

  • 1/3 cup flour
  • 1/2 cup sugar
  • 1/4 cup butter or vegan margarine (if unsalted, also add a pinch of salt)
  • 1/2 tsp cinnamon

Topping instructions:
Cut all ingredients together until mixed thoroughly. Food processor = ideal. This won't be a batter, it will be like wet sand.

Assembly Instructions:
Preheat oven to 375F. Grease 9" round pan (either a very deep cake pan or a springform pan) or an 8" square pan. Or double the recipe and grease a 9x13" pan.

Make batter. Spread in pan. Sprinkle topping on top, bake 45-50 minutes or until a knife inserted near center comes out clean. (Note: with so many blueberries, you are likely to hit one and it will come out covered in blueberry juice. That's OK. You just want no gooey cake batter clinging.) A double batch often takes a little longer, but ovens vary.
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