Fresh Fruits Coffee Cake

1 votes (5 stars)

[xrr rating=5/5]
I have to give Tali Kreindler full credit for this cake. I told her that I have too many blueberries, and she gave me this amazing, easy to make, recipe.

Servings : Makes a 8×8 inch cake
Preparation Time : 20 Minutes
Cooking Time : 50 Minutes
Equipment: 8×8 inch pan

Dry Ingredients
1½ cups all purpose flour
2 teaspoons baking powder
½ teaspoon salt

Wet Ingredients
½ cup white sugar
¼ cup brown sugar
¼ cup butter
1 egg
½ cup milk
1 teaspoon vanilla extract


2 cups fresh blueberries
1¾ cups fresh apricots cut to cubes

Crumble Ingredients
½ cup brown sugar
1/3 cup all purpose flour
1 teaspoon ground cinnamon
¼ cup butter


  1. Preheat oven to 375 F (Make sure rack is in the oven center).
  2. Butter the 8×8 inch pan.
  3. Sift the flour, baking soda, and salt in a bowl.
  4. Place the butter sugar, and egg  into a mixer bowl, and using the pedal attachment cream together.
  5. add the vanilla to the milk.
  6. Add to the mixing ball the dry ingredients, alternating with the milk . Don’t over mix!
  7. Fold in Blueberries.
  8. Spread the batter in the pan.
  9. in the same mixing ball, combine (no need to wash ball),  combine ½ cup of brown sugar, the flour, Cinnamon and butter.
  10. Sprinkle the crumble over the cake.
  11. Bake at 375 for half an hour, then lower temp to 325 and bake for 20 mins more.
  12. Can be served hot or cold

A friend who tried the cake thought it would be good also with other fruits. I definitely want to try it with apples…