Do you like something a little sweet for breakfast? I know I sometimes do.
We are now hitting 2 months since I bought pre-packaged breakfast items for the kids. I’m super happy about that. It’s not so much the sugar content- obviously, since I do feed them things like this Blueberry Pie Coffee Cake. But it’s more about the preservatives & chemicals that are being put in our food. It really started with Pinterest & all the things I have learned how to make from scratch. Then after the whole thing with my mom- I became really freaked out about the things that are being added to our food. While we eat plenty of things that are still bad for us- we have drastically reduced the things that are kept in the pantry & added more things that are ingredients for us to make things ourselves.
I love cooking with fruit- especially berries. The bright, bold colors just make me happy.
Blueberry Pie Coffee Cake
Blueberry Pie Coffee Cake is a simple breakfast recipe for the extreme blueberry lover. Easy as mix & bake, no complicated steps, perfect for a busy morning.
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 stick butter (1/4 cup) at room temp
- 1-1/4 cup milk
- 1-1/4 tsp vanilla extract
- 1 large egg
- 1/2 tsp salt
- 2 tsp baking powder
2 cups fresh/frozen blueberries
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 4 tbsp cold butter
- Preheat oven to 350 degrees.
- Prepare 9x13 glass baking dish with cooking spray- set aside.
In stand mixer- mix all ingredients for the cake- holding out the blueberries for later.
- Beat on low- scrape sides until combined.
- Pour into prepared pan.
- Top with blueberries.
- Combine streusel ingredients in small bowl- mixing with a fork until crumbly.
- Sprinkle over top of batter & blueberries.
- Bake 45-55 minutes. Check with toothpick test.
Let cool for about 30 minutes before serving.
It’s so good!!!
Want more blueberries- don’t miss my Blueberry Pie Bars.
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