Blueberry Crumble Breakfast Coffee Cake

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A couple years ago, I asked a simple question on social media – what do teachers really want for Teacher Appreciation Week? Low and behold one of my son’s preschool teachers actually responded herself and said one word – FOOD. So in that moment, I vowed to make my kiddos’ teachers something to eat every year during this time (they get baked goods other times of the year too though).

This year, it had totally slipped my mind that it was this week. I hate feeling like I dropped the ball! That was, until I realized that my dad’s blueberry bushes were filled to the brim with ripe blueberries! And so the recipe game began. I looked at a bunch of different options and finally settled on making a coffee cake.

This blueberry-filled breakfast coffee cake is light and fluffy and features a crunchy sweet crumble on top.

Here’s how you can make some for the teachers in your life.

Blueberry Crumble Breakfast Coffee Cake

This blueberry-filled breakfast coffee cake is light and fluffy and features a crunchy sweet crumble on top.

2 cups all-purpose flour approximately 9 ounces
1/2 cup sugar
2 teaspoons baking powder
1 each egg lightly beaten
1/2 cup milk
1/4 cup butter or margarine softened (NOT melted)
1 teaspoon grated lemon peel
2 cups fresh or frozen blueberries

For the topping:

1/3 cup brown sugar
1/4 cup all-purpose flour
1/4 cup walnuts finely chopped
1/2 teaspoon ground cinnamon
3 tablespoons cold butter or margarine

Preheat the oven to 350 F and spray or grease a 9-inch square baking pan.
In a large bowl, whisk together flour, sugar and baking powder. Cut butter into small pieces. Add egg, milk, butter and lemon peel; mix just until dry ingredients are moistened. You may need to finish mixing with your hands to get all the flour incorporated. the batter will be very thick.
Fold in the blueberries. Because the batter is so thick, this may take a few minutes. Spread into a greased 9-in. square baking pan.
For topping, combine sugar, flour, walnuts and cinnamon in a mini food processor or bowl. Add butter and process, or cut in if doing by hand, until mixture is crumbly. I like to do this with my fingers so I can tell when it’s ready by touch. Sprinkle over batter. Bake at 350 degrees F for 40-45 minutes or until cake tests done.