Wednesdays Unplugged – Best Moist Buttery Blueberry Coffee Cake



"You can't use up creativity. The more you use, the more you have." ~ Maya Angelou


NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!

We had a fun time at the Children's Theater production of Pinocchio this week… very creative adaptation of the story for only 4 actors, a stage full of construction materials, and one musician… great production!
This week's recipe is another from our July 4th weekend at the lake, using the delicious blueberries that are in season. We made this blueberry coffee cake which was fabulous… and the leftovers tasted even better the next day!  The actual recipe called for the blueberries in a layer like a layer cake… I chose to mix them in the batter instead, but I am sure it would taste fabulous either way.
Blueberry coffee cake-best moist1
  • 3 cups flour 
  • 1 semi-heaping teaspoon baking powder
  • 1 semi-heaping teaspoon baking soda
  • 1 1/4 cups sugar
  • 2 teaspoons vanilla extract
  • 1 cup butter, softened
  • 2 large eggs
  • 1/4 cup milk
  • 3 tablespoons whipping cream
  • 8 ounces cream cheese, softened or 8 ounces yogurt
  • 3 cups blueberries


  • 3/4 cup sugar
  • 1/4 cup flour
  • 1/2 + teaspoon cinnamon
  • 3 tablespoons soft butter

Set oven rack to lowest position and preheat oven to 350 degrees F.  Grease a 13 x 9 inch baking dish.

In a bowl sift together flour, baking powder and baking soda. In a small bowl mix together the milk and cream.

In another bowl cream the butter, sugar and vanilla until sugar granules are dissolved, about 4 minutes. Add eggs and cream cheese; beat until thoroughly blended.

Alternately add flour mixture and milk/cream mixture. Then stir in blueberries and spread batter in prepared baking dish.

Mix topping ingredients with pastry pastry blender or fork and sprinkle on top of the batter.

Bake for 45-50 minutes, until cake tests done.

Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor Who Cooks


Written By

I love what I do! Highly insightful, analytical and creative, there is nothing I love more than helping you find the right solution for your real estate transition. My mission is to serve my clients with honesty and integrity, exceeding their expectations in service and support… and to help others by donating a portion of every transaction to Habitat for Humanity.

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