This blog is in honour of my Nana and back in July I was really happy to share my first recipe of her’s, Nana’s Date Squares. When I eat at restaurants, bakeries, friends, or even other members of my family’s, I always love to see people serving their family recipes. I feel that it’s a great way of keeping our loved ones with us, and brings out a sense of pride about oneself and the dish. This recipe comes from my family friend Sharon’s mother and it’s delicious, hope you enjoy!
Blueberry Bramble Coffee Cake
Ingredients
- ¾ cup sugar
- ½ cup butter (I used Earth Balance vegan butter to make it dairy-free)
- 1 egg
- ½ cup orange juice
- 2 cups flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- 2 cups blueberries
Topping
- ½ cup sugar
- ⅓ cup flour
- ¼ cup butter
- ½ teaspoon cinnamon
Directions
Preheat oven to 350oF.
In a large bowl or electric mixer, cream together sugar and butter. Blend in egg and orange juice.
In a medium bowl, whisk together flour, salt and baking powder. Add to batter and mix until smooth.
Lightly stir in blueberries, then transfer to either a greased bundt pan (ideally one with a flat bottom/a tube pan) or a greased 8×8″/9×9″ cake pan.
Combine sugar, flour, butter and cinnamon until crumbly. Sprinkle topping over batter and bake for 4o to 45 minutes.
Note: when removing from baking pan, you depending on the pan you used/your preference, you will have to flip it over to get it out and then flip it again so that the topping is on top.
Source: Judith Sobel via Sharon Sobel
My Nana's Kitchen 
Looks delicious
Thank you!
Thank you for sharing my mother’s recipe! This is one of my favorite recipes. I’ve even baked it, wrapped it well and put it in a backpack on my back. Took it on my bicycle to a friend’s house for a shiva – didn’t have a crumb out of place! They love it!
You’re very welcome, thank you for sharing it with me!
Thanks for the recipe. I am going to make it tomorrow for Erev Rosh Shanah and will be thinking of you.
You’re welcome, hope you enjoy!