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Rhonda's Berry & Bloom Farm Blueberry Coffee Cake

Updated: Feb 24

I have taken this to every potluck, family gathering and teenage event…and the pan always returns empty. I think that’s a good sign!


  • 2 c flour

  • 1 c sugar

  • 1/2 butter, softened

  • 2 tsp baking powder

  • 1/2 tsp salt

  • 2 eggs

  • 1/2 c milk

  • 1 can/jar blueberry pie filling

  • 2 c powdered sugar

  • 2-4 tsp milk

  • 1 tsp almond extract

Mix the first five ingredients together until crumbly, reserve half a cup of crumbs to sprinkle to the top later. Beat eggs and milk and add to the remaining crumbs. Mix well. Spread batter into greased 9 x 13 pan. Spoon pie filling sporadically on top of batter and sprinkled with reserved crumbs. Bake at 350 for 20 to 25 minutes until golden brown. Cut bars first, and then mix powdered sugar, milk, and almond extract together. For a bakery touch drizzle powdered sugar diagonally, then add reserved crumbs.

Baker's tip (that’s me) I almost always double this recipe and put it in a sheet pan and bake it at 325 for an hour or until golden brown. To please a crowd mix it up and make one half blueberry and the other half peach, cherry, or apple! You name it, whatever fits your fancy! It’s the most requested recipe I have and it’s sure to please. Tag us in any of your baking adventures, it never gets old hearing from you!

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