In The Wild Heart Kitchen

Have you ever tasted something, your eyes lite up and you said “yuuuuuuuuummmm?” This is what happened to me, last weekend with a mouth full of blueberry coffee cake.

The original recipe came to me by way of Abby, who returns home for the summer in our small town. This cake recipe comes from her mom’s college roommate, Judi. I don’t know Judi, but damn, she makes a good blueberry coffee cake.

I named this recipe called Just about Judi’s Blueberry Coffee Cake because its Judi’s recipe….just about. I do admit to changing it up a bit, but original character of Judi’s cake is still very much there. Like my Raspberry Citrus Morning Cake, Just About Judi’s Blueberry Coffee Cake is the perfect way to fully embrace summer berry season because the top of the cake is bursting with berry flavor.

Ok, back to the cake! Just About Judy’s Blueberry Coffee Cake is fluffy and perfectly studded with jammy blueberries that still keep their shape. Topped with a streusel perfection that’s not-too-sweet, I incorporated almond flour for texture and extra cinnamon and cardamom for warmth.

This cake is a snacking cake. The kind you cut a tiny (or large) slice of whenever your pass through the kitchen. The kind you can keep eating and feel absolutely magnificent from. The kind that you have with a cup of coffee, milk, water, tequila (ok, maybe not) or all by it’s lonesome. Serve it up breakfast, brunch, or that 2 pm pick-me-up. I really don’t care where or how you snack it, but snack it you must!

Print Recipe

Just About Judi’s Blueberry Coffee Cake

The perfect snacking cake; studded with blueberries and topped with a not-too-sweet cinnamon cardamom almond strudel crumble.

Prep Time15 minutes mins

Cook Time40 minutes mins

Total Time55 minutes mins

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: blueberry, coffee cake

Servings: 1 Cake

Author: Johanna Rothenberg

Equipment

• 8×8 Baking Dish

Ingredients

For the Cake

• 1 Cup All Purpose Flour
• 1 ½ Teaspoons Baking Powder
• Small Dash of Salt
• ¼ Cup Raw Sugar see note
• ½ Cup Milk
• 1 Egg beaten
• ½ Teaspoon Vanilla Extract
• ⅓ Cup Avocado Oil or flavorless oil
• 1 Cup + 2 Tablespoons Blueberries
• 1 Tablespoon Fresh Lemon Juice

For the Streusel Topping

• ⅛ – ¼ Well rounded Teaspoon Ground Cardamom see note
• ½ Teaspoon Ground Cinnamon
• 2 Tablespoons Almond Flour
• ⅓ Cup Raw Sugar see note
• ¼ Cup All Purpose Flour
• Small Dash of Salt
• 2 Tablespoons Avocado Oil or flavorless oil

Instructions

• Grease an 8×8 baking dish and set aside.
• Preheat oven to 375 degrees.
• In a large mixing bowl, combine the flour, baking powder, dash of salt, and 1/4 cup raw sugar. Mix well to combine.
• In a small bowl, add the milk, egg, vanilla extract and 1/3 cup avocado oil, Beat well to combine.
• Pour the wet ingredients into the dry ingredients and gently stir to combine until no flour streaks remain.
• Pour the batter into the prepared baking dish and gently smooth out the batter to cover the bottom of the dish.
• In a small bowl, toss the blueberries in the lemon juice then scatter them over the batter.
• In a small bowl, combine all streusel ingredients and stir well to combine. Work your your fingers through the streusel in a snapping motion to create crumbles.
• Scatter the streusel topping over the blueberries.
• But the baking dish on a cookie sheet and then into oven. Bake for 30-40 minutes until streusel is cooked and a toothpick comes out clean.
• Let the cake cool before serving.

Notes

Raw Sugar: My recipe calls doe raw sugar/turbinado sugar. You can replace this with white sugar.

Cardamom: I aired on the lighter side for cardamom. If you like a little more flavor (I know I do!), I would make the total amount for this recipe to 1/4 teaspoon….but no more.