Ultimate Blueberry Muffin Squares Coffee Cake: A Classic Recipe Reimagined
Every now and then, you stumble upon a recipe that feels like finding a hidden treasure. This particular gem, the “Blueberry Muffin Squares” coffee cake, hails from an old Bake-Off cookbook and has quickly become a beloved staple. What makes it truly special isn’t just its delightful combination of moist vanilla cake and juicy blueberries, but a wonderfully creative stripe of filling that runs right through its heart. This unique filling, a clever concoction of graham cracker crumbs, rich brown sugar, and warm cinnamon, elevates it beyond a typical coffee cake.
Originally conceived by the ingenious Norma Broderick of Waterford, Pennsylvania, this cake earned its charming name, “Blueberry Muffin Squares,” due to its irresistible muffin-like texture and the convenient square shape it takes when cut. It’s a testament to simple, delicious baking that stands the test of time, offering a comforting yet exciting flavor profile that’s perfect for any occasion, from a casual breakfast to an elegant brunch spread.
Perfecting Blueberry Muffin Squares: The 8-Inch Pan Adaptation
Norma’s original recipe was designed for a generous 13×9 inch pan, perfect for feeding a crowd. However, for smaller gatherings or simply to enjoy this delightful coffee cake more frequently without excess, I’ve successfully scaled the recipe down by half, baking it in a more manageable 8-inch square pan. This adjustment makes the Blueberry Muffin Squares incredibly versatile and accessible for home bakers. The smaller size bakes up beautifully, yielding a perfectly moist cake with that signature crumbly, spiced filling.
This recipe proved to be incredibly fun and forgiving to make! The resulting cake is not only delicious but also wonderfully “serve-out-of-the-pan” friendly, meaning it looks just as good presented directly from your prettiest baking dish as it does on a serving platter. This makes it an ideal choice for a casual Sunday brunch, a family breakfast, or a contribution to a potluck or bake sale. I’m always eager to hear what people think of the unexpected yet harmonious addition of graham crackers in the filling – it’s often the first thing people comment on!
The Secret is in the Filling: Graham Cracker Magic
What truly sets these Blueberry Muffin Squares apart from other coffee cake recipes is the ingenious filling. Instead of a typical streusel, Norma Broderick opted for a delightful blend of finely crushed graham cracker crumbs, deeply flavorful packed brown sugar, and aromatic ground cinnamon. This mixture, layered between two halves of the vanilla batter, transforms the texture and flavor profile of the entire cake.
As the cake bakes, the graham cracker filling softens and melds into the cake, creating a ribbon of sweet, spiced goodness. It doesn’t just add flavor; it introduces a subtle chewiness and a hint of the beloved graham cracker taste that perfectly complements the bright blueberries and rich vanilla cake. It’s a simple trick that yields a sophisticated result, offering a pleasant surprise with every bite. If you’ve never thought to incorporate graham crackers into a coffee cake, prepare to be amazed by this inspired combination!
How to Make This Easy Blueberry Coffee Cake
Despite its impressive flavor, making this blueberry coffee cake is surprisingly straightforward. I’d venture to say the most “challenging” part might just be getting your hands on a mere ¼ cup of graham cracker crumbs – but once you have those, you’re practically done! The process is designed for ease and minimal fuss, ensuring a rewarding baking experience even for novice bakers.
Here’s a quick rundown of the simple steps: First, you’ll whip up a basic, tender coffee cake batter. This is your foundation for a moist and flavorful base. Next, you’ll layer half of this luscious batter into your greased 8-inch pan. Then comes the star: generously sprinkle the unique graham cracker, brown sugar, and cinnamon filling evenly over the first layer of batter. The remaining batter is then carefully spread over this delightful crumbly layer. Finally, scatter fresh, plump blueberries all over the top, creating a beautiful and fruity crown. A quick bake in the oven, and you’ll be enjoying a slice of homemade heaven in no time. The ease of assembly makes this an ideal recipe for a quick weekend baking project or a last-minute treat for guests.
Fruit Variations: Beyond Blueberries for Your Muffin Squares
While blueberries are undeniably fantastic in this coffee cake – their sweet-tart burst is a classic pairing – the beauty of this recipe lies in its adaptability. You can easily experiment with other types of fruit to create your own unique “muffin squares.” Fresh raspberries or blackberries would be absolutely divine, offering a slightly tarter counterpoint to the sweet cake and spiced filling. Their vibrant colors would also make for a visually stunning cake.
Imagine this cake with slices of fresh peaches during peak season! The soft, juicy peaches would melt into the cake, creating a wonderfully fragrant and summery treat. Cherries, either fresh or frozen (thawed and drained), could also provide a fantastic flavor dimension. For a more autumnal twist, thinly sliced apples mixed with a pinch of nutmeg could be a delightful alternative. When experimenting with different fruits, consider their moisture content and adjust your baking time slightly if needed, though most berries and soft fruits will work seamlessly. This versatility ensures that you can enjoy this coffee cake year-round, adapting it to whatever fresh produce is available.
Tips for a Perfect Blueberry Muffin Squares Coffee Cake
Achieving a perfectly baked Blueberry Muffin Squares coffee cake is simple with a few helpful tips:
- Room Temperature Ingredients: Ensure your butter, sour cream, and eggs are at room temperature. This allows them to cream together more smoothly, creating a more uniform and tender batter.
- Don’t Overmix: When adding the flour, mix just until combined. Overmixing can develop the gluten in the flour, leading to a tough cake. A light hand is key for a tender crumb.
- Spreading the Top Batter: Spreading the second half of the batter over the crumb mixture can be a bit tricky. The best method is to drop small blobs of batter evenly over the crumbs, then gently use a rubber scraper or the back of a spoon to spread them out. Don’t worry if it’s not perfectly even; it will smooth out during baking.
- To Flour or Not to Flour Blueberries: The original recipe suggests tossing blueberries in flour to prevent them from sinking. However, I’ve noticed that sometimes the flour remains visible after baking, which isn’t always aesthetically pleasing. If you prefer, you can skip this step. For this recipe, with a relatively thick batter, sinking is less of a concern, and your blueberries will still be beautifully distributed.
- Cooling is Key: While it’s tempting to dive in immediately, allowing the cake to cool completely on a wire rack ensures it sets properly and is easier to cut into neat squares. This also allows the flavors to meld beautifully.
- Dusting for Elegance: A light dusting of powdered sugar before serving adds a lovely touch of elegance and an extra hint of sweetness, making your “muffin squares” even more inviting.
- Blueberry Chocolate Chip Cookies
- Favorite Blueberry Desserts
- Blueberry Oatmeal Cookies
- Blueberry Sour Cream Loaf Cake
- Blueberry Crumb Bars
Recipe: Blueberry Muffin Squares
Blueberry Muffin Squares
Anna
Pin Recipe
Ingredients
Filling:
- ¼ cup graham cracker crumbs
- ¼ cup brown sugar, packed (55 grams)
- ½ teaspoon ground cinnamon
Cake:
- 4 tablespoons butter, softened unsalted (56 grams)
- ½ cup granulated sugar
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- ½ cup sour cream, room temperature (114 grams)
- 1 large egg plus 2 tablespoons lightly beaten egg room temperature
- 1 cup unbleached all purpose flour 4.5 oz or about (128 grams)
- ½ teaspoon baking soda
- 1 cup fresh blueberries plus a teaspoon of flour for tossing them in (optional)
- A little powdered sugar for dusting
Instructions
-
Preheat your oven to 350 degrees F (175 C). Lightly grease an 8-inch square baking dish.
-
In a small bowl, thoroughly mix together the graham cracker crumbs, brown sugar, and cinnamon for the filling. Set this mixture aside.
-
In a large mixing bowl, using an electric mixer, cream together the softened butter and granulated sugar for about one minute until light and fluffy. Beat in the salt and vanilla extract. Reduce the mixer speed to low, then gradually add the room temperature sour cream and eggs, mixing until just combined. Scrape down the sides of the bowl thoroughly to ensure all ingredients are incorporated. Stir in the baking soda, then gently add the unbleached all-purpose flour. Mix on low speed, being careful not to overbeat, until the batter is just blended and smooth.
-
Evenly spread about half of the prepared cake batter over the bottom of your greased baking pan. Sprinkle the entire crumb mixture evenly over this first layer of batter. Then, carefully spread the remaining batter over the crumbs. This step can be a little tricky: drop small blobs of the remaining batter over the crumb layer, then gently use a rubber scraper or the back of a spoon to spread and connect the batter across the crumbs. Don’t press too hard.
-
If desired, lightly toss the fresh blueberries with a teaspoon of flour (this helps prevent them from sinking, but is optional). Sprinkle the floured blueberries evenly over the top of the cake batter. Note: Sometimes the flour on the blueberries can be visible after baking, which some people prefer to avoid.
-
Bake for approximately 45 minutes, or until the edges are very lightly golden brown and a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and let it cool completely on a wire rack before attempting to cut. If you lined your pan with foil, lift the cake out using the foil edges. Cut into 9 large, even squares. For a final elegant touch, dust each piece with a little powdered sugar just before serving.
-
**Chef’s Note: The original recipe states that you can also make these squares using self-rising flour. If you choose to do so, please remember to omit both the salt and the baking soda from the cake ingredients list.