This blueberry coffee cake is a warm-weather treat

ARLINGTON — Blueberry season is here!

Finally, after a cold and wet spring, these deep purple, sweet-tart little berries are ready for harvest. I love eating them fresh, but the way they sweeten up and burst when cooked down and/or baked brings this lovely fruit to a whole new level.

So when Karen Fuentes, co-owner of Hazel Blue Acres with her husband Spencer, sent in this recipe for blueberry coffee cake, I knew I needed to save this one for when they opened their certified organic blueberry farm for the season. Now that it’s warm and the berries are ripe, Hazel Blue Acres opened Tuesday (that’s today!) for their Reka-variety blueberries. That means you can head to their family farm in Arlington right this minute and start picking. You can also order ahead via their online store.

In 2020, Fuentes shared this blueberry coffee cake recipe with her customers (she hands out special blueberry recipe cards every summer).

“It is moist, not overly sweet, and the perfect size (8×8)! Our customers have told us that they’ve made it for birthdays, for a special treat, and also to give to friends,” Fuentes wrote.

So come to the farm from mid-July to mid-September to pick some of their fresh, organic blueberries and get baking! You can also stop by in the off-season for their tasty and versatile frozen blueberries.

Hazel Blue Acres is located at 430 Hevly Road in Arlington. Current hours are Tuesdays through Saturdays from 9 a.m. to 6 p.m. and Sundays from 12 p.m. to 5 p.m.

Blueberry Coffee Cake

2 cups blueberries (fresh or frozen)

¼ cup water

¼ cup sugar

2 tablespoons cornstarch

1 ½ cups all-purpose flour

¾ cup sugar

½ teaspoon baking powder

¼ teaspoon baking soda

¼ cup butter

1 egg, lightly beaten

½ cup buttermilk

½ teaspoon vanilla

¼ cup all-purpose flour

¼ cup sugar

2 tablespoons butter

1. For the filling, in a medium saucepan combine blueberries and water. Bring to a boil, then reduce heat. Simmer covered about 5 minutes or until blueberries are tender. In a small bowl, stir together ¼ cup sugar and cornstarch; stir into blueberry mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Set filling aside.

2. Preheat oven to 350 degrees.

3. For the cake, in a medium bowl stir together 1 ½ cups flour, ¾ cup sugar, baking powder and baking soda. Using a pastry blender, cut in ¼ cup butter until mixture resembles coarse crumbs. Make a well in the center of flour mixture; set aside.

4. In a small bowl combine egg, buttermilk and vanilla. Add egg mixture all at once to flour mixture. Stir until just moistened (batter should be lumpy). Spread half of the batter in an 8x8x2-inch baking pan. Spoon and gently spread filling over batter in pan. Drop the remaining batter in small mounds on top of filling.

5. Topping: In a small bowl stir together the ¼ cup flour and ¼ cup sugar. Cut in the 2 tablespoons butter until mixture resembles coarse crumbs. Sprinkle over coffee cake. Bake for 40-45 minutes or until golden. Serve warm. Makes 9 servings.

Tip: To make a larger coffee cake, double the recipe and use a 9×13 pan; bake 45-50 minutes.

Source: Better Homes and Gardens Special Interest Brunch & Breakfast Magazine