Recipes and Cooking Blueberry Coffee Cake Be the first to rate & review! A crumbly, sweet pastry with a hot cup of joe is about as perfect a breakfast combination as bacon and eggs. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 3, 2020 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Servings: 9 Ingredients 2 cup blueberries ¼ cup water ¼ cup sugar 2 tablespoon cornstarch 1 ½ cup all-purpose flour ¾ cup sugar ½ teaspoon baking powder ¼ teaspoon baking soda ¼ cup butter 1 egg, lightly beaten ½ cup buttermilk ½ teaspoon vanilla ¼ cup all-purpose flour ¼ cup sugar 2 tablespoon butter Directions For filling, in a medium saucepan combine blueberries and the water. Bring to boiling; reduce heat. Simmer, covered, about 5 minutes or until blueberries are tender. In a small bowl stir together 1/4 cup sugar and the cornstarch; stir into blueberry mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Set filling aside. Preheat oven to 350°F. In a medium bowl stir together the 1 1/2 cups flour, the 3/4 cup sugar, the baking powder, and baking soda. Using a pastry blender, cut in the 1/4 cup butter until mixture resembles coarse crumbs. Make a well in the center of flour mixture; set aside. In a small bowl combine egg, buttermilk, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Spread half of the batter in an 8x8x2-inch baking pan. Spoon and gently spread filling over batter in pan. Drop the remaining batter in small mounds on top of filling. In a small bowl stir together the 1/4 cup flour and 1/4 cup sugar. Cut in the 2 tablespoons butter until mixture resembles coarse crumbs. Sprinkle over coffee cake. Bake for 40 to 45 minutes or until golden. Serve warm. Rate it Print