Hi Everyone! It’s Aida from The Crafting Foodie bringing you your sweet treat fix. It’s been a snowy, cold February for us in the Northeast, and my family and I have been hunkered down in the house for much of it. So what have we been up to? Well, we’ve been baking up a storm, mainly delicious treats that we can enjoy with a nice warm mug of hot cocoa or tea. I’ve been indulging in my love for coffee cake, and in an attempt to capture a bit of summer, we whipped up these Mini-Blueberry Breakfast Cakes.
Mini-Blueberry Breakfast Cakes
Yes, blueberries are completely out of season right now, and that’s where frozen blueberries come in handy. I always keep frozen fruit in my house, mostly to make smoothies. But why not take some of our stash and make some buttery, fluffy, moist coffee cakes?
I think an essential part of a coffee cake is the streusel topping. In my book, there’s no such thing as too much streusel. It gives these Mini-Blueberry Breakfast Cakes a warm, cinnamon flavor and a bit of crunch. And just to give these mini-cakes something a little extra, they’re topped with a generous dusting of powdered sugar.
I made these using mini springform pans. They’re each about 4 inches in diameter; making them a cake to serve two. But hey, if you decide to eat one of these on your own, nobody is judging. They’re pretty tough to resist 🙂
I love coffee cakes, and this recipe happens to be a cake-based coffee cake. Meaning, there is no yeast. It’s made much like a sponge cake – creaming the butter and sugar. Then add in wet ingredients, etc. Along with cake-like coffee cakes, I also have a love for pastry coffee cakes. Ones made with yeast and copious amounts of butter cut into the flour. They’re flaky, not too sweet, and they are the perfect companion for a cup of tea or coffee. They look a little fancier, but they’re actually quite easy to make. If you want to try your hand at a pastry coffee cake, you can check out my recipe for Blueberry Lemon Coffee Cake Rings at The Crafting Foodie.
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