Moist and Easy. Isn't that how a blueberry coffee cake recipe should turn out? You'll get just that with this recipe that calls for ingredients you can easily keep in the house.
A lot of coffee cake recipes call for buttermilk which isn't an ingredient that many people routinly keep in their fridge. Although buttermilk can be easily substituted I prefer to just call a spade a spade and use milk and lemon juice for this coffee cake. When it comes to the berries, I actually prefer to use frozen blueberries instead of fresh, although either will work fine. First of all it's easy to keep a bag of frozen berries in the freezer but also the frozen berries keep more intact when they are stirred in. Feel free to weigh in by commenting below if you find that fresh or frozen works better for you.
Hope you enjoy!
2 cups fresh or frozen blueberries (frozen is preferred)
Preheat the oven to 375'F and grease a 9x13 baking pan.
In a large bowl combine all of the wet ingredients. Set aside. Combine all of the dry ingredients in a separate bowl and then add the dry ingredients to the wet ingredients and stir well. Add the blueberries and stir until just combined. The more you stir the more the batter will turn "blue" from the berries, so don't over mix. This is also why frozen berries are preferred. Pour the batter into the 9x13 baking pan.
Bake at 375'F for 30-38 minutes or until top is slightly golden brown and a toothpick inserted into the cake comes out clean.
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