Blueberry Coffee Cake

Monday through Friday we eat really boring breakfasts.  Good for you breakfasts.  But boring.  Really boring.  So come the weekends, we splurge.  Jeff whips up a batch of his famous pancakes one morning.  And I usually make muffins or some egg concoction the other day.  Every so often, though, I treat the family to this nutritionally empty coffee cake.  It’s one of those things you should only make if you’ve decided to ignore your scale for the weekend.  Because, um, light it is not.

Here’s the {not so} skinny.  I basically make biscuits (I’ve adapted the Better Homes and Gardens New Cook Book recipe to a whole wheat variety).  Instead of cutting them into biscuit shapes, though, we cut them into bite-size pieces and roll them in a cinnamon sugar mixture.  We top that layer with a cream cheese filling and then spread fresh blueberries on top.  Once it comes out of the oven, I drizzle a powdered sugar icing on top.  Sound good?  Here’s the recipe.

Blueberry Coffee Cake

2 c. whole wheat pastry flour (you can also use all purpose if whole wheat doesn’t float your boat)
1 T. baking powder
2 t. sugar
1/2 t. cream of tartar
1/4 t. salt
1/2 c. butter, softened
2/3 c. buttermilk
cinnamon sugar mixture (I have no idea what the measurements should be for this, I just eyeball it)

Cream Cheese Filling
4 oz. cream cheese, at room temperature
1/8 c. sugar
1 t. lemon zest
1 c. blueberries

Powdered Sugar Icing
1/2 T. melted butter
1 c. powdered sugar
1 1/2 T milk
1/2 t. vanilla

Stir together flour, baking powder, sugar, cream of tartar, and salt in a mixing bowl.  Cut in butter until the mixture resembles coarse crumbs.  Make a well in the center and add buttermilk all at once.  Stir just until dough clings together.  Turn the dough onto a floured surface or sheet of wax paper and cut into bite-sized pieces.  Roll the pieces in the cinnamon sugar mixture and place in a single layer in a greased 8×8 pan.  Set aside.  To make the cream cheese filling, stir the cream cheese, lemon zest and 1/8 cup of sugar until smooth.  Spoon the filling into a sandwich bag and cut off the corner.  Pipe the filling into little dollops on top of the biscuits.  Sprinkle the blueberries over the biscuits and cream cheese filling.  Bake at 425 for 25 minutes (totally guessing there) or until the biscuits are cooked through and the blueberries are bubbly.  While the coffee cake is baking, mix together all the icing ingredients.  Drizzle over the warm coffee cake just before serving.

Do an hour of cardio before weighing yourself again. ;)


  1. Yum!! Thanks for sharing. So what’s your “boring” breakfast M-F. I loved your food guidelines and cleaning on Thursday posts…it’s so interesting to read how people live their everyday lives…certainly allows me to reflect why I do what I do.
    I love how you guys place a huge priority on being healthy. I want to become more like that…so maybe breakfast is a good place to start. Thanks.

    1. You, my dear, just gave me an idea for a future blog post. Keep your eyes peeled; I’m going to blog what we eat later this week. Thanks!

  2. Feel FREE to thank your local youth group leaders and/or church worship pastor (like how I double-covered myself??) with this anytime. ;) No but really, it looks amazing. I have wonderful parents, but I would also like to be adopted.

  3. I guess I could substitute strawberries since I don’t do blueberries? Two questions: 1) Is pastry flour different than regular flour? 2) Can you buy lemon zest, or do you do that yourself off a lemon?

    1. I’m not sure that strawberries bake so well. I’d probably just omit the berries completely if I were you. I don’t know the differences between pastry flour and regular flour, but they certainly don’t taste the same. Pastry flour almost passes as plain white flour. Only, it has some nutritional benefits. I think you can buy lemon zest dried, but I’d prefer to zest a fresh one. :)

      1. I made it today! It didn’t look quite as pretty as yours, but it was tasty and very sweet!

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