Connect with H&H

Blueberry Cinnamon Coffee Cake Recipe

This moist cake makes a delicious breakfast, brunch or dessert served with ice cream.

10 servings

3 cups fresh Ontario blueberries
1/2 cup icing sugar
2 tsp cinnamon
1/2 cup all-purpose flour
1/3 cup cold butter, in bits
1/2 cup finely chopped walnuts

1/2 cup butter softened
1 cup granulated sugar
2 eggs
1 tsp vanilla
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 tsp baking soda
1 cup sour cream



Step 1: In small bowl, stir together blueberries and half each of the icing sugar and cinnamon; set aside.

Step 2: In another small bowl, stir together flour and remaining icing sugar and cinnamon. Cut in butter until it forms coarse crumbs. Stir in walnuts. Set aside.


Step 1: In large bowl, cream butter with sugar until light and fluffy.

Step 2: Beat in eggs, one at a time. Beat in vanilla.

Step 3: In a separate bowl, sift or stir together flour, baking powder and salt.

Step 4: In another bowl, stir baking soda into sour cream.

Step 5: Stir half the dry ingredients into butter mixture.

Step 6: Add sour cream; stir in remaining dry ingredients.

Step 7: Spread in greased 9" x 13" metal cake pan, smoothing with spatula. (The batter is thick.) Sprinkle with blueberry mixture. Sprinkle walnut mixture evenly over top.

Step 8: Bake in 350°F oven until skewer inserted in centre comes out clean, about 35 minutes.


Foodland Ontario


© Fisher

Comment Guidelines

We welcome your feedback on H&H reserves the right to remove any unsuitable personal remarks made about the bloggers, hosts, homeowners and/or guests we feature. Please keep your comments focused on decorating, design, cooking and other lifestyle topics. Adopt a tone you would be willing to use in person and do not make slanderous remarks or use denigrating language. If you see a comment that you believe violates any of the guidelines outlined above, please click “Flag as inappropriate.” Thank you.