I'll agree that these are not like the muffins they serve at school. I'm also fairly positive that these are infinitely better. You can make this in a 13x9 pan, or as I did, 12 muffins and an 8x8 pan. The picture above is actually a piece of blueberry coffee cake. Regardless of the bakeware you choose, pan or muffin tin, this recipe yields a deliciously moist, tender, and full of blueberries, cake. I often sprinkle on a lovely cinnamon-sugar topping - optional, of course, but truly scrumptious.
At some point in the last 10 years or so, I began using self-rising flour - making the recipe even easier to make early in the morning when I'm nursing my first cup of coffee. Even with that simplication, I still managed to forget to toss the blueberries with a bit of flour. Had I remembered, they would be nicely suspended throughout instead of sitting there on the bottom. Still, my husband declared them really good. I agree.
Really Good Blueberry Coffee Cake Printable recipe
2 cups self-rising flour
2 sticks unsalted butter, softened
3/4 cup light brown sugar
1/2 cup granulated sugar + 1/4 cup
3 eggs
1 cup milk (I used skim, but use whatever you have in the fridge)
1 1/2 cups blueberries (fresh or frozen)
1/2 teaspoon cinnamon
In a large bowl, cream the butter and sugars until light and fluffy.
Add eggs, one at a time.
Incorporate half of the flour, then half of the milk. Repeat with remaing flour and milk.
Toss the blueberries with 1 tablespoon of flour, then gently fold into the batter.***
Pour into a 13x9 pan or into muffin pan and 8x8 pan.
Mix together 1/4 sugar and cinnamon. Sprinkle over batter.
Bake until a tester inserted in the middle comes out clean - 13x9 for 45-50 minutes, muffins for 35-40 minutes, and an 8x8 pan for 40-45 minutes.
Let cool for 15-20 minutes and serve warm or room temperature.
Enjoy!
***If using frozen blueberries, do not let them thaw.
