Aunt Mary's Blueberry Streusel Coffeecake

There’s something truly magical about family recipes. They’re more than just instructions on how to cook; they’re a way to connect with cherished memories and loved ones. For me, they capture the essence of family traditions, laughter, and the warmth of home. Aunt Mary’s Blueberry Streusel Coffeecake is one of those recipes for me. It’s not just about the delicious flavors; it’s about the stories, the love, and the joy that come with it.

Every summer, I’d travel back to Boston to visit my family, and one of my fondest memories is sitting in my aunt’s cozy kitchen, savoring a warm slice of this delicious coffeecake. I was so young when I first asked her for the recipe, but I was determined to learn how to make it. To this day, it’s one of my favorite breakfast cakes, and the sentimental value makes it taste even sweeter.

Now, I’m thrilled to share Aunt Mary’s beloved recipe with you. I hope you enjoy baking (and eating!) this family treasure as much as I do.

Ingredients

For the Cake:

• 2 cups fresh blueberries

• 2 tablespoons fresh lemon juice

• 2 cups flour

• 1/2 cup sugar

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 2 egg whites, beaten

• 1 cup skim milk

• 1 teaspoon vanilla extract

• 1/2 cup melted butter

For the Streusel Topping:

• 3/4 cup sugar

• 1/2 cup flour

• 1/2 teaspoon cinnamon

• 1/4 cup melted butter

  
  

Instructions

1. Wash and pick over the blueberries to remove any stems or bruised berries. Sprinkle them with the fresh lemon juice and set aside.

2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.

3. In a separate bowl, beat the egg whites. Add the skim milk, vanilla extract, and melted butter, mixing well.

4. Gradually pour the wet ingredients into the bowl of dry ingredients. Stir until just combined. 

5. In a small bowl, mix together the sugar, flour, and cinnamon. Drizzle in the melted butter and stir until the mixture forms a crumbly texture.

6. Preheat your oven to 375°F (190°C). Grease and lightly flour a 9x13 Pyrex baking dish. Pour the batter into the pan and spread evenly. Sprinkle the blueberries and then the streusel topping generously over the batter.

7. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Make sure to not skewer a berry :) Let the coffeecake cool slightly before serving.

   
   

This coffeecake is perfect for breakfast, brunch, or even as a sweet treat with your afternoon coffee. I’m so excited to pass down Aunt Mary’s recipe to you. Let it bring a little piece of my family’s Boston summers into your home. Enjoy!