Blueberry Crunch Coffee Cake

"Three things I love in a recipes: Healthy, easy, and devastatingly delicious. This one has it all."
 
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photo by Morning Biscotti photo by Morning Biscotti
photo by Morning Biscotti
photo by Morning Biscotti photo by Morning Biscotti
photo by stormylee photo by stormylee
photo by stormylee photo by stormylee
Ready In:
40mins
Ingredients:
15
Serves:
6
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ingredients

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directions

  • Combine the flours, sugar, baking powder and salt in a bowl. Beat the oil, egg and milk and add to dry ingredients; beat just until blended.
  • Pour into a greased 9-inch baking pan, then spread the berries over the batter.
  • Mix the topping ingredients in a blender or food processor; crumble the mixture over the cake.
  • Bake at 375 degrees for 25 to 35 minutes or until center is set.

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Reviews

  1. This was great!
     
  2. I just made this tonight. I doubled the recipe for the toppings, except for the cinammon as I like really crumbly topping. Tastes great, will eat again for breakfast tomorrow. Thank you for posting this recipe!
     
  3. Really easy to make and very tasty! I used demerara sugar in the cake and brown sugar for the topping. Made one change: I had no pecans or walnuts on hand so used chopped hazelnuts instead. Also mixed the topping ingredients by hand as I was too lazy to get the food processor out (ahem...!)! This is so yummy! Thanks for a great recipe!
     
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RECIPE SUBMITTED BY

Food writer, recipe editor, gear tester, restaurant reviewer in the US. Author, "Southern Cooking for Company" (HarperCollins 2015); :The All-New Square-Foot Gardening Cookbook"; "Seductive Tables for Two," and many other books, usually for other people, companies and groups. You probably have one of my books on your shelf. I love to talk about food.
 
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