Y’all the official baking season is rapidly approaching! This is one my baking favorites! I have yet to meet a person who doesn’t like blueberries so this a safe coffee cake to make for your houseguests or just as an afternoon snack for you and your family.

Blueberries are also healthy, with all of their antioxidants, whatever that all really means (we know they are good for us and that is enough). Additionally, this is an easy treat to make so maybe try it this weekend! Happy yummy baking!

Bon Appétit! Chef Bettina


1/3 cup sugar
½ cup all-purpose flour
1 tsp ground cinnamon
1/8 tsp salt
¼ cup (4 Tbls) unsalted butter

2 cups all-purpose flour
2 tsp baking powder
½ tsp salt
¾ cup sugar
¼ cup (4 Tbls) unsalted butter, slightly softened
1 large egg at room temperature
1 tsp pure vanilla extract
½ cup milk
2 cups fresh or frozen blueberries

Preheat the oven to 375°F. Lightly grease an 8″ square or round cake pan.

To make the topping: Mix the sugar, flour, cinnamon, and salt in a small bowl. Cut or rub in the butter with a pastry cutter, two knives or your fingertips just until it reaches a crumbly state. Set aside.

In a medium-sized bowl, blend the flour, baking powder, and salt together.
In a separate bowl, beat together the sugar, butter, egg, and vanilla.
Alternately add the milk and the flour mixture to the sugar/butter mixture, ending with flour. Add blueberries. Stir just enough to blend. Take care not to overmix.
Pour the batter into the prepared pan. Sprinkle the streusel topping over the batter.
Bake the cake for 40 to 45 minutes, or until a toothpick or knife inserted into the center comes out clean.

Remove the cake from the oven, and set it on a rack to cool for 10 minutes, then transfer to a serving plate.

Yield: about 12 to 16 servings.

*Bettina Tolin is a graduate of Le Cordon Bleu College of Culinary Arts in Austin. She has cooked in the kitchens of the Ritz-Carlton Amelia Island, Florida. She is currently the Executive Chef and owner of Marcello’s overlooking the historic lighthouse in Port Isabel Marcello’s Ocean Grille & Spirits was recently written up in Texas Monthly magazine as the new trending restaurant for dinner and brunch in the South Padre Island area.