PYO at Hartland Orchards: Blueberry Coffee Cake


In 2011 we tried our hand at a “pick your own” orchard. This was not our first time–we had picked apples at an orchard before, but this time we went in the summer to get some peaches and blueberries. Something about picking your own fruit makes it taste so much better.


Each time we make the decision to head out west to the part of Virginia where these farms are, we try to pick a different one. I want to be able to compare the different orchards and offerings to decide which one I like best, so that I can spread the love when find “our” place.

We’re still on the search for a perfect place. Last year we went to a place that had blackberries, peppers, and squash, but we got a flat tire on the way back, so that soured it a bit for us.


We also picked a peck of peaches (say that 10 times fast!). Most of the peaches were eaten as-is and I gifted some to my mom since it’s her favorite fruit. I also made a horrendous peach “cobbler” with some of the peaches. I’ll spare you that anecdote.

But, these blueberries. These blueberries were small, firm, tart, and after a quick wash, they didn’t need any more adornment or modification. But they were screaming to be made into what could be called our household’s favorite treat: Blueberry Coffee Cake.


This cake is soft and moist and just the right balance of tart and sweet. The crunchy, sugar-y topping is what makes it perfect though. I snagged a copy of this recipe from my mother-in-law and taped it into our recipe book. It’s been time-tested and proclaimed “excellent!” time and time again. This sure is a delicious way to get your daily dose of fruits.

We usually make this for Dan’s birthday since he doesn’t like traditional cakes. But, to be honest, we make this any chance we get! It goes well in the morning with a cuppa tea or coffee, but also holds it own with ice cream or whipped cream for a light yet satisfying dessert.

You can add some red berries and really make this a red-white-and blue affair to celebrate the 4th of July! I’ve made this same recipe and subbed the blueberries with blackberries, peaches, rhubarb, or even frozen mixed berries; they are all delicious renditions.


Excellent Blueberry Coffee Cake

By nicole Published: July 3, 2013

  • Yield: 1 8x8 (16 Servings)
  • Prep: 15 mins
  • Cook: 45 mins
  • Ready In: 60 mins

This recipe has been in my family for many years. Its xeroxed copy has "Excellent!" written all over it, and it definitely is. You can sub-out any fruit for the blueberries and it will be equally delicious (blackberry, peach, and rhubarb are all very good).



  1. Preheat oven to 350 degrees.
  2. Cream the butter and sugar together. Add egg and milke. Mix in flour, baking powder, and salt.
  3. Gently fold in berries and pour into a greased 8 or 9 inch square baking dish.
  4. Combine topping ingredients (cinnamon, brown sugar, butter, flour) and spread over batter. I find it easiest to mix and distribute the topping with my fingers.
  5. Bake 45-50 minutes.

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  1. I love this post. Grandma use to write “excellent” or “very good” next to recipes. That trait has been passed along! Thank you for sharing the recipe. I’ll try it soon (maybe tomorrow’s potluck!)

  2. This looks delicious! I’m always looking for new coffee cake recipes to try for our weekly Saturday brunches – this is now on my list of recipes to try!

  3. OMG, I’m so glad your site is still up and running. I copied out this recipe and LOVED it when you first posted…and then I LOST it 🙁 Thankfully I was able to find my way back through Tastespotting–where I found the recipe initially.

    What an awesome find–and I had to chuckle. Looks like a Star Bulletin or Honolulu Advertiser find…back before the combined….