Susan’s Blueberry Coffeecake


Fresh blueberries take me back to summer on the farm in Indiana–specifically Susan and Tony’s house where there always seems to be good food coming out of her kitchen.  This coffeecake recipe comes from Susan and I’m pretty sure she uses blueberries she has picked herself.

blueberry coffecake in pan

Scatter 1 c. blueberries on top of base after it has baked.

Susan's Blueberry Coffeecake
Recipe type: Quick Breads, Dessert
  • 1 cup flour
  • ½ c. butter
  • 3 tablespoons powdered sugar
  • 1 c. fresh or frozen blueberries
  • 2 eggs
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1 teaspoon lemon juice
  • ¼ cup flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup shredded coconut
  • ¾ cup chopped pecans
  1. Blend together in food processor until particles begin to stick together. Press into 8×8 inch square dish. Bake for 25 minutes at 350 degrees.
  1. Scatter blueberries on top of baked base.
  2. Combine remaining ingredients except pecans and pour over blueberries.
  3. Sprinkle pecans on top.
  4. Bake in oven preheated to 350 degrees F for 25 minutes or until golden brown.

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{ 7 comments… read them below or add one }

Carri June 2, 2016 at 2:34 pm

I made this. I substituted with sprouted whole spelt flour, a little bit of brown sugar in the cup of regular sugar (cause I ran out of sugar). I used frozen blueberries. It turned out “softer” than I expected with a sort of mushy middle (not bad though) the base was not hard or crisp, which I thought it would be. This was good. I tasted the butter alot (I love butter) but I wonder if the butter could be cut down a bit? I also thought it was too sweet. Next time I will cut some of the sugar.


Paula June 8, 2016 at 8:30 pm

Hi Carri,
I have never used the sprouted whole spelt flour which would most certainly produce a different kind of product. The base is rather crispy when you use regular flour. I have not experimented with less butter either. Also, frozen berries will tend to make any bake product a little mushy. Good luck.


LaLonne January 14, 2013 at 3:55 pm

Um… from the pictures and the baking powder, flour, and especially the eggs in the topping list, I’m assuming it’s baked again after you sprinkle the blueberries on, and then pour on the topping and pecans? But you don’t say anything about baking it again after the base is done in the directions, or for how long. :/ Too bad, cause I bet a lot of people would have liked to have tried this. If you ever check/get this, please email me with the rest of the directions. Would appreciate it. 🙂 Just found your site and am looking at *everything*. lol


Paula January 15, 2013 at 8:31 am

Hi LaLonne,
I fixed it. Looks like I had cut off the last sentence. “Bake at 350 for 25 minutes.” Thanks again for taking the time to let me know.


Jocelyn January 11, 2012 at 11:19 pm

I made this for Sunday brunch after church, and it was delicious! The shortbread crust is scrumptious, and borders on dessert. Thanks so much.


Paula January 12, 2012 at 8:06 am

Yes! This is a dessert. And it’s fabulous with fresh or frozen blueberries. Writing this has given me the idea to try it with frozen strawberries. Wonder how that would work. Thanks for bringing this recipe to the forefront of my brain again.


Beth Pope September 10, 2009 at 7:10 pm

Can’t wait to try these – I have blueberries in my freezer I brought back from Maine when we went to see my Dad and his wife this summer (we picked them right off the trees) – thanks for the recipe


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