This blueberry coffee cake recipe is part of my blueberry dessert recipes collection. Although it's not the first thing you thing you think of when you hear "Italian cakes" - I did add some of my ethnic flair here and there.
I started with a basic batter recipe. I added some Italian spices like anise, nutmeg, and cloves. BUT those are totally optional! And if you are looking for something without that flair, and no streusel - check out my blueberry cake recipe. It doesn't have the topping.
And yes you will notice, the recipe calls for hazelnuts. And yes, they are somewhat pricey. And if you are not serving a palette of refined eaters - then by all means choose a walnut or a pecan. No need to spend the extra coin in you have a group that won't care.
With that said, there are some other substitution ideas listed below along with a few FAQ's.
If this isn't the type of cake you were looking for - see the photo gallery of other Italian cakes in the section below.
Thanks for stopping by -
* 3/4 cup sugar
* 1/4 cup soft butter
* 1 egg
* 1/2 cups milk
* 2 cups flour
* 2 1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 2 1/4 cups blueberries
* 1/2 teaspoon cinnamon
* pinch of powdered cloves
* pinch of anise (optional)
* pinch of nutmeg (optional)
* 1/2 cup brown sugar
* 3 tablespoons all-purpose flour
* 1 teaspoon ground cinnamon
* 1/2 cup chopped hazelnuts (see substitution ideas below)
* 3 tablespoons butter
* Preheat oven to 375 F.
* Beat butter and egg till creamy.
* Alternately add milk and dry ingredients till mixed.
* Yes, the batter will be thick.
* So - GENTLY fold in the blueberries.
* Put batter in greased pan.
* Mix topping ingredients together. (I cut them with forks or my pastry cutter)
* Sprinkle toping mixture on top of batter.
* Bake 40 -
Americans use pecans quite often in coffee cakes. They work great. Too, if you want to leave out the nuts - that's fine. I add hazelnuts just to give a distinct Italian flavor.
Those are totally optional. I add them in because it's part of our heritage. You will see anise used here and there in Italian dessert recipes. But only a pinch is needed. The nutmeg and cloves just add more of a unique flavor to the *normal* bland batter. Your choice. It's just optional.
Just remember because this is a blueberry coffee cake recipe, it has a streusel topping. If you don't want the topping stuff see my blueberry cake recipe. It's similar. Just without the crumbly top.
Nope. You can use frozen. Just drain them while they defrost. Pat them dry after you have drained.
YUK! Gross - but yes. In the batter you will be OK. But, for the topping you might have a problem getting it to brown. I would HIGHLY suggest using butter just because it's a far superior product to that toxic chemical called margarine.
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