Enjoy a Taste of Summer With this
Quick & Easy Jersey Blueberry Cake!

It’s blueberry season in New Jersey – the perfect time to head out to one of our amazing New Jersey pick your own blueberry farms and snag a bucket (or two… or three…) of those wonderful, sweet, delectable Jersey blues.  It’s almost embarrassing how many blueberries I have in my fridge and freezer right now (I just can’t help myself! They are soooo yummy!!!), so today’s recipe is Quick and Easy Jersey Blueberry Cake. This is a scrumptious coffee cake with a crunchy streusel topping that is fantastic for either dessert or brunch. Or dinner. Whatever. I won’t judge. Enjoy!

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Quick and Easy Blueberry Cake

Cake Ingredients:

2-1/4 c. all-purpose flour
3/4 c. sugar
3-3/4 tsp. baking powder
1-1/2 tsp. salt
2-1/2 c. blueberries
1/4 c. vegetable oil
1-1/4 c. milk
2 eggs

Streusel Ingredients:

1/2 c. all purpose flour
3/4 c. brown sugar, firmly packed
3/4 tsp. cinnamon
1/3 c. butter

Directions:

Preheat your oven to 375°. Grease a 9×13 baking pan with butter and set aside.

In a medium mixing bowl, blend together 2-1/4 c. flour, sugar, baking powder, and salt. Add blueberries and toss to coat (this helps keep all the berries from sinking to the bottom of the cake). In a separate bowl, whisk together the oil, milk, and eggs. Fold into the dry ingredients until completely combined. Pour the batter into the greased pan.

Using a pastry blender or a food processor, combine 1/2 c. flour, brown sugar, cinnamon, and butter until the mixture looks like course crumbs. Sprinkle over cake batter.

Bake at 375° for 40-45 minutes, until a toothpick inserted in center comes out clean.

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Photo Credit: Dominick Guzzo