Blueberry Coffeecake

This tried and true blueberry coffeecake from one of my favorite cookbooks tastes great with milk or … coffee.


  • 1 1/4 cups all purpose flour
  • 1/2 cup whole wheat flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups fresh blueberries
  • 1 egg
  • 2/3 cup milk
  • 7 tablespoons butter
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon grated lemon rind


  1. Preheat oven to 375º degrees
  2. Grease and flour a 9 inch square baking pan
  3. In a large bowl, stir together all the dry ingredients then toss the blueberries in it
  4. In a large bowl, beat the egg, add the milk, butter, lemon juice and lemon rind. Stir all together
  5. Add the wet ingredients to the dry ones and stir until combined
  6. Spread the mixture into the prepared pan
  7. Bake 50 minutes or until a wooden pick inserted in the center comes out clean and cake has puffed away from the edges of the pan.
Blueberry Coffeecake

Makes approximately 12 servings.

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