Lots of Blueberries Coffee Cake


This recipe has been one of my family’s favourites since I was a kid. My mother would whip this up in a moments notice when local friends or family would call and say “Put the coffee on, we’re dropping by!”

There is nothing ‘sweeter‘ than serving your guests something amazingly delicious, hot out of the oven that’s made with love by you!


Lots of Blueberries Coffee Cake
classic & delicious blueberry coffee cake.
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  1. 4 tbsp unsalted butter
  2. 2 c. flour
  3. 2 1/2 tsp salt
  4. 3/4 c. milk (I use 1%)
  5. 2/3 c. sugar
  6. 2 lg eggs
  7. 2 c. blueberries (can use frozen also)
For the Streusel Topping
  1. 1/2 c. sugar
  2. 1/3 c. flour
  3. 1/2 tsp cinnamon
  4. 1/2 tsp nutmeg
  5. 1/4 c. butter
  6. 1/2 c. chopped pecans
  1. Prepare a 8″ or 9″ square baking pan.
  2. Melt butter in a medium bowl in microwave and let cool.
  3. In a large bowl mix flour, baking powder and salt.
  4. Add milk, sugar and eggs to the cooled melted butter.
  5. Whisk by hand to mix well then add to the flour mixture. Stirring til blended.
  6. Fold in the blueberries, gently, until just mixed.
  7. Spread batter into a prepared pan.
For the Topping
  1. In a small bowl stir together all of the ingredients except the butter and chopped nuts.
  2. Cut in the butter until mixture resembles coarse crumbs.
  3. Add in chopped nuts.
  4. Sprinkle mixture over batter.
  5. Bake at 350F for 40-45 minutes or until done.
Rose & Lea http://roseandlea.com/

I hope you enjoy this delicious coffee cake with your family and friends as much as we do!

Laura xo

Eggnog & Rum Coffee Cake


If you only make one dessert this Holiday season – I would definitely recommend this one! This Eggnog & Rum Coffee Cake is like a dream. It is a quick & effortless recipe that is perfect for the holidays and allows you to spend time with your family instead of being in the kitchen! Simply throw the batter together in a pan the night before, and refrigerate overnight. Pop it in the oven the next morning and ta-da! You get a perfectly moist, spongey, light, festive & delicious eggnog coffee cake!


Eggnog & Rum Coffee Cake
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  1. 1 cup sugar
  2. 1/2 cup unsalted butter, softened
  3. 1 cup eggnog
  4. 1 container (8 ounces) sour cream
  5. 1 teaspoon spiced rum
  6. 2 eggs
  7. 2 1/2 cups all-purpose flour
  8. 1 1/2 teaspoons baking powder
  9. 1/2 teaspoon baking soda
  10. 1/2 teaspoon salt
Streusel Topping
  1. 1/3 cup sugar
  2. 1 tablespoon all-purpose flour
  3. 1 tablespoon unsalted butter, softened
  4. 1/2 teaspoon nutmeg
Eggnog Glaze
  1. 1/2 cup powdered sugar
  2. 2 tablespoon eggnog
  1. Grease a 9″x13″ pan with non-stick cooking spray.
  2. In a small bowl, mix all of the Streusel Topping ingredients (sugar, flour, butter, nutmeg) together with a fork until crumbly. Set aside.
  3. In the bowl of your stand mixer, beat together 1 cup sugar & 1/2 cup softened butter on medium speed until light and fluffy.
  4. Beat in 1 cup eggnog, 8 ounces sour cream, 1 teaspoon spiced rum and 2 eggs until well blended. Stir in 2 1/2 cups flour, 1 1/2 teaspoon baking powder, 1/2 teaspoon baking soda & 1/2 teaspoon salt.
  5. Spread batter evenly into the pan and sprinkle with the streusel topping. Cover and refrigerate for at least 8 hours.
  6. Preheat oven to 350F. Uncover pan and bake 35-40 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for 15 – 20 minutes. Mix the powdered sugar & eggnog to make the Eggnog Glaze and drizzle over cake.
Rose & Lea http://roseandlea.com/

Batter before refrigerating & baking.


IMG_1064  goo

Natasha xo