Blueberry Coffee Cake

Reader Contribution by B.L. Lietzau

Country Blueberry Coffeecake 

I remember when we were younger tykes and once a year, the first week of August, my family drove four hours to Lake Vermillion near Cook, MN. We enjoyed the lazy days of summer at a family resort. Dad would fish, Mom would sunbathe, and my brother, sister, and I would swim near the dam. We always spent one early morning of that week picking wild blueberries by the side of the 18-mile long dirt road that lead to the resort. The berries were usually picked over by the bears in the area, but we always managed to scrape up a quart of the little morsels. We would freeze some of the berries and eat them like little popsicles. Mom would then make us the best blueberry coffeecake in the world. I would like to share it with you!


1-1/2 c. all-purpose flour

½ c. sugar

1 T. baking powder

2 t. cinnamon

½ t. salt

1-1/2 c. fresh blueberries

1 egg

½ c. buttermilk

¼ c. melted butter


? c. melted butter

¾ c. packed brown sugar

½ T. all-purpose flour

½ c. chopped walnuts

In a large bowl, combine flour, sugar, baking powder, cinnamon and salt. Gently fold in blueberries. In a small bowl, whisk together the egg, milk and melted butter. Add flour mixture and stir. Spread mixture into an 8×8 baking pan. Combine all topping ingredients and sprinkle over batter. Bake at 425° for 20-25 minutes. Serve warm or at room temperature with more melted butter on top or ice cream. Delicious!

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