This blueberry coffee cake is great for breakfast or snacking or both. It’s a definite keeper! And that’s coming from my my neighbors, my mom and me.
The cake. The crumb. It’s all incredibly good.
The recipe is from my blogging friend, Marla Meredith’s  new book High Alpine Cuisine  … all about comfort food inspired by her love of the outdoors and her mountain travels from the Colorado Rockies all the way to the Swiss Alps. There’s something to tempt you for every meal and a section on Alpine Desserts including Funnel Cakes, Apple Strudel, Base Camp Brown Butter Chocolate Chunk Cookies, Skillet S’mores Dip and more. But after flipping through the pages it was this Wild Blueberry Buckle Coffee Cake in the Belly-Filing Breakfast section that caught my eye first.
Get started by making the crumb topping. Whisk together sugar, flour, salt and cinnamon in a bowl. Then use your fingers to press the cubed butter into the flour mixture until you form a crumble. It takes a few minutes but stick with it.
Once you have the crumble ready, add the finely chopped walnuts and mix together.
Set that goodness aside and start whipping up the blueberry cake batter.
Spread it in all its gloriousness into a 9 X 9 inch pan. Then cover completely with the crumble and bake away for 40-45 minutes at 375 degrees F.
Enjoy every last blueberry bite.
URLs in this post:
 Marla Meredith’s: https://marlameridith.com
 High Alpine Cuisine: https://www.amazon.com/High-Alpine-Cuisine-Inspired-Extraordinary/dp/162414540X/
 Print Recipe: https://www.bakerella.com/wild-blueberry-buckle-coffee-cake/print/