Ellie Krieger’s blueberry coffee cake – the perfect way to start your Sunday

So I’m a bit behind on blogging (was just about to type a post about Friday night festivities) but my breakfast was so mind blowing, I just had to blog about it ASAP! :) My husband and I went to Costco yesterday and bought the largest container of fresh blueberries I’ve seen in my life (it’s nearly 3 lbs!) for less than $6. The second I saw those juicy blueberries, I knew I was going to make Ellie Krieger’s blueberry coffee cake. I saw her make it a while back on her show, and it’s been in the back of my mind ever since. Unfortunately, every time we buy blueberries, they dissapear way before I’m able to encorporate them in a baking project. Not this time. We have blueberries for days now 😉

Here is a little teaser of the final product:


Mmm, ready for a few progress pics?

All the ingredients (I substituted walnuts with slivered almonds due to a friend’s walnut allergy… I plan on feeding it to my guests tonight. I bet it would be amazing with walnuts too!). Btw, do you see that ginormous blueberry container?!!




Almonds + sugar + cinnamon will make your house smell like heaven before you even begin baking!


The dough (I’m skipping through a few steps here – the pictures were less than picture perfect; it was easy to make though):


My brown sugar was slightly rocky. I worked it with the back of the spoon (as per Ellie’s suggestion) but didn’t work out all the clumps. It melted perfectly during the baking process so don’t worry if you have tiny sugar rocks in the batter.

Combining the 3… 1/2 batter + 1/2 nut/sugar mixture:


Topped with all the blueberries:


Top with the remainder of batter + nut/sugar mixture:


Oh yeah, this topping looking promising… yum!


Cake post baking (I checked mine after about 28 minutes and it was perfect):


And here is the best breakfast I’ve had in recent memory. So indulgent tasting! The best way to start a Sunday!! :mrgreen:


TJ’s organic nonfat european style yogurt + fresh blueberries with a drizzle of agave nectar:


And the star ingredient – blueberry coffee cake (this is 1/12 of the cake):


This was light and fluffy, sweet yet subtle. The blueberries were so fresh tasting and the cinnamon sugar on top was the perfect topping for this cake. This is the perfect brunch item if you’re entertaining. Seriously don’t wait to make this! Ellie, you’re my hero :mrgreen:

*Edited to add: this cake is best when eaten fresh out of the oven. The topping is crispy and the blueberries pop in your mouth. Try to feed it to your friends and family right away. It gets soggy and strange after a few days.*

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