Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

This coffee cake blends two of my favorites -- blueberries and cranberries! If using frozen berries, you do not need to thaw them before folding into the batter. The recipe comes from the Catalpa Tree Bed and Breakfast.

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 degrees.
  2. Mix together 2 cups of the flour, and the granulated sugar, baking powder, and salt in a large bowl.
  3. In a separate bowl beat the eggs until frothy. Mix in the milk and oil.
  4. Pour the egg mixture into the flour mixture, and mix.
  5. Fold in the cranberries and blueberries.
  6. Place the batter in a lightly greased 9-inch tube or bundt pan.
  7. Mix together the remaining flour and the brown sugar, margarine, walnuts, and cinnamon and sprinkle the brown sugar mixture over the top of the batter.
  8. Bake 45-50 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool the cake in the pan for at least 10 minutes.
  10. Serve the cake right (topping) side up.

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