Apple Blueberry Coffee Cake: This coffee cake is love at first bite. Light, fluffy, and packed with apples, blueberries, and brown sugar, this coffee cake is a breakfast lover’s dream!
Guys, I know what you should be eating for breakfast tomorrow! This amazing coffee cake. It’s pretty much cinnamon spice and absolutely everything nice wrapped in delicious flavor. Skip the oatmeal, the cereal, and all the toast. This is way, way more fun.
I know I say this about everything, so I probably sound like a broken record, but I’m telling you, this is so tasty. You really can’t beat a classic combination like coffee cake, blueberries, and apples. It’s pure comfort food.
So, in the spirit of eating all things comforting before the healthy New Years resolutions are made (mine probably lasting a week, tops), let’s devour this cake. ASAP.
But, breakfast foods have got to be the ultimate comfort food. There’s nothing like a giant stack of pancakes, side of country potatoes, cinnamon rolls, bacon, or biscuits. They’re eyeball rollin’ delicious and are just beggin’ for me to come back for seconds.
And this coffee cake is no comfort food slouch. In fact, it’s comfort food to the max (let’s make 2015 the year “to the max” makes a comeback–who’s with me?!).
This coffee cake is absurdly easy. It begins with mixing the dry ingredients together, which consists of the usual suspects of flour, baking powder, salt, sugar, lemon zest, cinnamon, and the not-so-usual all spice.
Next, mix together milk, vegetable oil, vanilla extract, and eggs. Once stirred together, make a well in the center of the dry ingredients, pour in the liquid, and stir together gently. Once the mixture is just combined, add in chopped apples and blueberries.
Pour into an 9″ cake pan or an 8×8 square baking pan.
To make the topping, mix together brown sugar, melted butter, flour, and cinnamon. Spoon the mixture of the top of the batter, and swirl with a rubber spatula.
Bake for about 25 minutes, or until a cake tester comes out clean.
Once the cake has cooled, mix together powdered sugar and milk to create the glaze, which can be drizzled on top.
Eat, eat eat!
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- 1/4 cup oil
- 1 egg
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 3/4 cups sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp cinnamon
- 1/2 tsp all spice
- 1/2 Tbsp lemon zest
- 3/4 cup chopped apples (whatever you have on hand is fine, however the firmer the better)
- 1/2 cup blueberries
- 1/2 cup brown sugar
- 2 Tbsp flour
- 2 tsp. cinnamon
- 2 Tbsp melted butter
- Icing Drizzle
- 3/4 cup powdered sugar
- 1 Tbsp milk
- Preheat oven to 375 degrees and grease a 9" circular cake pan or an 8x8 square baking pan.
- In a small bowl, mix together flour, sugar, lemon zest, baking powder, cinnamon, all spice and salt.
- In a separate mixing bowl, lightly mix together oil, egg, vanilla extract, and milk.
- Make a well in the center of dry ingredients, and pour wet ingredients into it. Stir gently, as to not over stir the mix.
- Once just combined, fold in chopped apples and blueberries. Pour into your pan and set aside.
- In a small bowl, mix together the topping ingredients until combined. Sprinkle evenly over the top of the batter in the pan. Use a rubber spatula to swirl the topping.
- Bake for 25 minutes or until your cake tester comes out clean.
- While the cake is cooling, make the icing by stirring together the powdered sugar and milk. Drizzle over the top of the coffee cake.
- Serve warm, or cool.