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Georgia Cooking

Blueberry Coffee Cake

The following recipe provides a tasty way to use fresh Georgia blueberries, which soon will be available at pick your own produce operations throughout the state.

3 cups fresh or frozen Georgia blueberries

1 cup chopped Georgia pecans

2 cups sugar, divided

3/4 cup butter, softened

3 eggs, lightly beaten

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 tablespoon sugar

1/2 teaspoon ground cinnamon

Preheat oven to 350 degrees.

Combine blueberries, pecans and 1 cup sugar in the bottom of a greased 9-inch square baking pan. Use less sugar if the blueberries are very sweet.

Cream butter and remaining 1 cup sugar in the large bowl of electric mixer. Add eggs, one at a time, beating well after each addition. Mix in vanilla extract. Combine flour, baking powder and salt; add to creamed mixture and mix well. Drop batter in large dollops over berry mixture; spread carefully to cover berries. Combine 1 tablespoon sugar and ½ teaspoon cinnamon; sprinkle over batter for topping. Bake for 50 minutes or until wooden pick inserted in center of cake portion comes out clean. Yield: 8 – 10 servings.

Lauren McMann
Blairsville, Ga.

Testing note: Adjust the amount of sugar according to sweetness of fruit. When hot, the consistency is much like a cobbler. There is no liquid in the batter portion.