Rhubarb Blueberry Coffee Cake
Learn how to make this easy rhubarb blueberry coffee cake with streusel topping. This blueberry rhubarb coffee cake may be enjoyed for breakfast or as a dessert with any other meal.
Equipment
- 1 square 8 by 8 by 2 or 9 by 9 by 2 baking pan
- 1 large skillet
- 1 stand mixer optional
Ingredients
- ¾ cup fresh or frozen rhubarb, cut into chunks
- ¾ cup fresh or frozen blueberries
- ¼ cup water
- ¼ cup sugar
- 2 tablespoons cornstarch
Coffee Cake Batter
- 1½ cups all-purpose flour
- ½ cup sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 4 tablespoons butter
- 1 beaten egg
- ½ cup milk
- 1½ teaspoons lemon juice
- ½ teaspoon vanilla
Streusel Topping
- 4 tablespoons brown sugar
- 2 tablespoons flour
- 2 teaspoons ground cinnamon
- 2 tablespoons butter
Instructions
- Grease a square 8 by 8 by 2 or 9 by 9 by 2 baking pan and set aside.
- Preheat the oven to 350 degrees.
- To make the sour milk, combine 1/2 cup of milk with 1 and 1/2 teaspoons lemon juice and set aside.
- In a saucepan combine the chopped rhubarb and the blueberries along with the water. Bring the mixture to boiling over medium to medium-high heat, then reduce the heat to low.
- Cover and simmer about 5 minutes or until the rhubarb is tender.
- Combine 1/4 cup of the sugar and the cornstarch. Stir that into the fruit mixture, then cook and stir until thickened and bubbly.
- Stir and cook for 2 more minutes, then set aside.
- In a mixing bowl (or a mixing bowl of a stand mixer) stir together 1/2 cup of sugar, the 1 and 1/2 cups flour, the baking powder and baking soda.
- Cut in 4 tablespoons butter until the mixture looks like fine crumbs.
- In the measuring cup that contains the sour milk, add the egg and vanilla. Beat to combine, then add the sour milk mixture to the flour mixture. Mix just until moistened.
- Spread half of the batter in your greased square baking pan.
- Spread the fruit mixture over the batter.
- Drop the remaining batter in small mounds on top of the filling and spread to cover the filling.
- For the streusel topping, combine the brown sugar, 2 tablespoons of flour, and 2 teaspoons ground cinnamon.
- With a fork or pastry blender, cut in 2 tablespoons of butter until the mixture is crumbly. Sprinkle over batter.
- Bake in the oven for 40 to 45 minutes or until golden brown on top.
- Serve warm with a large dollop of butter on top.