July 7, 2010

Blueberry Cinnamon Coffee Cake


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


  • Topping
  • 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
  • Batter
  • 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




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


  1. In large bowl, cream butter with sugar until light and fluffy.
  2. Beat in eggs, one at a time. Beat in vanilla.
  3. In a separate bowl, sift or stir together flour, baking powder and salt.
  4. In another bowl, stir baking soda into sour cream.
  5. Stir half the dry ingredients into butter mixture.
  6. Add sour cream; stir in remaining dry ingredients.
  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.
  8. Bake in 350°F oven until skewer inserted in centre comes out clean, about 35 minutes.

© Fisher