Forget about serving pie or a traditional cake. Blueberry cinnamon coffee cake is delicious when served for any occasion.


Blueberry Cinnamon Coffee Cake
Ten portions
Prep time: 15 min.
Cooking: 35 min.


• 750 ml (3 cups) locally grown blueberries
• 125 ml (1/2 cup) icing sugar, divided
• 10 ml (2 tsp) cinnamon, divided 125 ml (1/2 cup) all-purpose flour
• 75 ml (1/3 cup) cold butter, cut in bits
• 125 ml (1/2 cup) finely chopped walnuts

• 125 ml (1/2 cup) butter, softened
• 250 ml (1 cup) granulated sugar
• 2 eggs
• 5 ml (1 tsp) vanilla
• 500 ml (2 cups) all-purpose flour
• 5 ml (1 tsp) baking powder
• 1 ml (1/4 tsp) salt
• 5 ml (1 tsp) baking soda
• 250 ml (1 cup) sour cream


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

In another small bowl, stir together flour and remaining icing sugar
and cinnamon.

3. Cut in butter until texture resembles coarse crumbs. Stir in walnuts. Set aside.

1. In a large bowl, cream butter with sugar until light and fluffy. Beat in eggs, one at a time. Beat in vanilla.

2. In a separate bowl, sift or stir together flour, baking powder and salt. Stir baking soda into sour cream.

3. Stir half of the dry ingredients into butter mixture. Add sour cream; stir in remaining dry ingredients.

Spread in greased 3.5-l (9-by-13-inch) metal cake pan, smoothing with
spatula. (The batter is thick.) Sprinkle with blueberry mixture.
Sprinkle walnut mixture evenly over top.

5. Bake in a 180 C (350 F) oven until skewer inserted in centre comes out clean, about 35 minutes.

Correction - August 23, 2010, 1:04 pm EST: A previous version of this recipe, in error, omitted sour cream in the ingredients list. It has since been added.