Blueberry Coffeecake

This is a super easy coffee cake that I make in a springform pan.  I love using frozen berries because it cuts several steps when making fruit coffee cakes. No washing, slicing, peeling, or dicing involved.

I'm a cheater. I admit it.

I made this cake for our mid morning snack since we had a bit of snow yesterday and didn't shovel it.  Needless to say, my little car refused to make it up our long uphill driveway this morning and kept me and the boys home from church.

What better thing to do on my day of rest that bake? (besides go to church?)

Plus, I knew the boys would be banging down my proverbial kitchen door for something to eat. As usual.

The downside to such a yummy cake is that there aren't any leftovers.  I had to sneak a piece aside for hubby's breakfast tomorrow.

This is great for breakfast, brunch, snack, or dessert.

Ya can't go wrong here.

It's a great cake because it only uses 2 cups of flour and you put the fruit on top of the batter.

Less mixing.

 I like to add a butter crumb topping made with organic butter, organic brown sugar, and organic spelt flour.

It's just SO good.

Blueberry Coffeecake
2 cups organic spelt flour
2 teaspoons baking powder
1 teaspoon sea salt
1 teaspoon cinnamon
2 eggs
1 cup milk (or apple juice, cider)
3/4 cup agave nectar (or sugar, honey)
4 Tablespoons oil (or half applesauce, half oil)
2 cups frozen blueberries


Topping: 2 Tablespoons organic butter, 1/4 cup organic spelt flour, 2 Tablespoons organic brown sugar.  Mix in small bowl with fingers till crumbly.


1. Preheat oven to 375 degrees (F)
2. Mix wet and dry ingredients in separate bowls and then mix them together till just combined.
3. Pour into a greased springform pan.
4. Top with frozen blueberries.
5. Add topping.
6. Bake for 40-50 minutes till center is done.


Try not to eat it all in one sitting.


The Lunch Lady