Blueberry Poppy Seed Coffee Cake

Happy New Year everyone! I hope you all had an amazing time with your family and friends. I know I did. I usually get sad when the holidays are over but for once I’m thrilled to be back to a regular routine at home. My kids were at the perfect age for Christmas this year and it was nice to take a week or so off from the blogging world. However I’m back and I have a lot of things planned for 2016 so stay tuned. It’s going to be a fantastic year! I’ll start it off by sharing this Blueberry Poppy Seed Coffee Cake with you.

I love making Christmas brunch for my family. It’s been a tradition for the past 5 years, since my oldest was born. I always serve the basic eggs, some kind of quiche, bagels, and I’m pretty sure this Blueberry Poppy Seed Coffee Cake was the perfect addition this year.

Blueberry Coffee Cake C

My daughter loved helping me with this because she loves blueberries! Get your kids in the kitchen and bake up Coffee Cake for breakfast for the whole week. Scroll down for some other great brunch dishes I’ve made in past. You know I’m not a baker so this recipe came from my Kitchen Aid Cook Book and I’m so happy with the way that it turned out.

Blueberry Coffee Cake

Blueberry Poppy Seed Coffee Cake
Prep time
Cook time
Total time
This moist and warm Blueberry Poppy Seed Coffee Cake is perfect for a make ahead breakfast, snack or brunch!
Recipe type: Breakfast
Serves: 6
  • 1½ cup all-purpose flour
  • ½ cup of sugar
  • 1 tsp of baking soda
  • ¼ tsp of salt
  • ¼ cup of cold butter, cut into small pieces (1/2 Stick)
  • 1 tbsp of poppy seeds
  • ¾ cup of low-fat butter milk **see note below
  • 1 egg
  • 1 tsp vanilla
  • 1 tsp grated lemon peel
  • 1 cup of fresh blueberries
  1. Preheat oven to 350F. Spray a 8x8 baking pan or 9-in round cake pan with nonstick cooking spray. Set aside.
  2. Combine flour, sugar, baking powder, baking soda and salt in a large bowl. Cut in butter using a pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in poppy seeds.
  3. Whisk buttermilk, egg, vanilla and lemon peel in a small bowl until blended. Stir in buttermilk mixture into the flour mixture just until flour mixture is moistened. Spread half of the batter into the prepared pan; top with blueberries. Drop remaining batter in 8 dollops onto blueberries, leaving some berries uncovered.
  4. Bake 33-36 minutes or until top is golden brown.
  5. Cool 15 minutes in pan on wire rack. Serve warm.
  6. **If you don't have buttermilk on hand squeeze 1 tbsp. of fresh lemon juice into a measuring cup, fill up the 1 cup mark with milk and let sit for 15 minutes.

It was moist, full of flavor but light enough to have two pieces with a big cup of tea! Why not right?

Blueberry Coffee Cake

Brunch can be so fun! Or how about breakfast for dinner, we do that a lot. Below are some of my favorite brunches or breakfast dishes that will surly please the whole family!

Broccoli, Mushroom and Cheese Strata

Broccoli Mushroom Cheese Strata

Pecan Crusted French Toast Sticks

Pecan Crusted French Toast

Monkey Bread Muffins

Monkey Bread Muffins

Ham and Egg Breakfast Cups

Ham & Egg Breakfast Muffin

Baked Apple-Cinnamon French Toast

Apple Cinnamon French Toast

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