I found this brilliant little recipe in an old Bake-Off book. It is a blueberry topped vanilla coffee cake with a stripe of filling running through it. Named "Blueberry Muffin Squares" due to the texture and shape when cut, It was invented by Norma Broderick of Waterford, Pennsylvania, who got pretty creative with the filling and used a combination of graham cracker crumbs, brown sugar and cinnamon.
Blueberry Muffin Squares 8-Inch Pan Version
Norma’s original recipe was baked in a 13x9 inch pan, but I cut it in half and baked it in an 8-inch square pan. This recipe was so fun! I think it would work well with other types of fruit as well. It's also a pretty "serve-out-of-the-pan" type cake. You could bake it in a pretty baking dish and take it to a brunch or potluck. I'd love to try this and see what people think of the graham crackers in the filling.
How to Make the Coffee Cake
Here's a quick rundown, but it's fairly simple. I'd say the most difficult part is coming up with ¼ cup of graham cracker crumbs! If you've got the graham cracker crumbs you're set. Just mix together a basic coffee cake batter, layer half of it in a greased pan, sprinkle with filling and put more batter on top. Scatter the blueberries all over the top of the cake and bake.
Raspberry Muffin Squares
Blueberries are always good, but you could just as easily make this with fresh raspberries or blackberries. Fresh peaches would also work.
Recipe
Blueberry Muffin Squares
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
- A little powdered sugar for dusting
Instructions
- Preheat oven to 350 degrees F. Grease an 8-inch baking dish.
- Mix together the crumbs, brown sugar and cinnamon; set aside.
- In a large mixing bowl using an electric mixer, cream the butter and sugar for about a minute. Beat in the salt and vanilla. Reduce speed to low and add sour cream and eggs. Scrape sides of bowl well. Stir in the baking soda, then add the flour and stir (be careful not to overbeat) until blended.
- Spread about half the batter over bottom of pan. Sprinkle crumb mixture even over batter. Carefully spread remaining batter over crumbs. This is tricky, but doable – just drop blobs of batter over the crumbs and use a rubber scraper to gently spread the batter across the crumbs.
- Toss the blueberries in the flour and sprinkle evenly over the top. If you want to skip the flour-tossing, I think you’d be okay. I noticed flour stuck to the blueberries and was visible after baking and didn’t like that.
- Bake for about 45 minutes or until edges are very lightly browned. Let cool completely on a wire rack. Lift foil from pan (if you lined it) and cut into 9 large squares. Dust each piece with a little powdered sugar.
- **The original recipe says you can make these squares with self rising flour. If you do, omit the salt and baking soda.
Andy says
Thanks for the recipe, and thank you even more for giving credit to the original! It's great to see recipes like this resurfacing online. This one was originally my grandma's, and I've been trying to find it published somewhere online. Gonna try these out later today! 🙂
Don Broderick says
Thanks for bringing back a classic!
Ashley says
There's something about blueberry muffin squares that sounds SO good and homey! I agree that that layer that's running through it looks delicious and knowing that it has graham cracker crumbs in it makes it even more so!
Kate says
This looks fabulous! I have a container of blueberries that only have a few days left. This is a perfect way to use them up. Can't wait to try it!
Anna says
Carole, yes! I am dying to try it with blackberries. I don't see why raspberries wouldn't work either.
The original cake was in a 13x9 inch pan and the time called for was 40 to 50 minutes. My 8 inch pan baked in 45 minutes. Amy made it and hers didn't take quite so long. If I were you, I'd check it at 40 minutes, but you'll probably need 45 for a 13x9 inch pan. Just keep an eye on it and look for brown edges.
Carole Resnick says
Anna, Do you think this would work with raspberries or blackberries. Also, how much time for a 13 X 9 X 2.?
Amanda says
Looks great, love the ribbon!
Dawn says
I have the same book and have been making these for years but I double the struesel in the middle so much that it falls apart when you pick it up but who cares!!
T. Martin says
Congratulations on the move :-)!! This recipe looks like a great breakfast cake which I'll be trying out this weekend to make for the nurses at the hospital Sunday morning.
Mackenzie@The Caramel Cookie says
I've been looking for a new blueberry recipe and this looks great! I love the idea of graham crackers in it!
Amy says
I made it this morning. Delicious. Mine baked quicker than that, could be my oven was too hot, but it's worth checking on a little early.
vanillasugar says
love the addition of the graham filling...that's something i would do. lol
i remember years ago when we lived next door to a house filled with rock & roll band members. it was awful. they slept all day then awoke at 6pm to start band practice. we were always calling the cops on them. they would practice till 12am. it was awful....
Sue says
So glad you have some relative quiet again! 🙂 Construction noise beats unwelcome thumping bass any day!
This recipe looks so good to me. It seems like the perfect thing to take to a morning meeting or for a coffee with friends.
Barbara says
Congrats on your move, Anna. And I'd say these delicious blueberry squares are the perfect way to celebrate silence!
clumbsycookie says
That'a a cool idea for a filling and I like to see all the blueberries on top. Enjoy the quietness and the cake ;)!
Katrina says
We got Scott (12) started with drums in the band and he's been going to band camp. I'm afraid even in our own house, we'll never have that quiet from downstairs! Love the graham/cinnamon ribbon in this cake, sounds yummy!
Yay for your quiet living.
Josie says
Congratulations on the move, Anna!! And the quiet...
Bakericious says
looks yummy!
Tara says
I have everything in my house to make these! Very excited to try them out this week!
KAnn says
Congratulations on the new house, Anna! May you have lots of joy and fabulous baking in the new kitchen. My sister, BIL, and nieces just found their new house in Katy so I will now have realtives in Texas....hope to visit the Hill country though it is a ways from Houston-wish they were moving to Austin if they had to leave Denver for Texas but it will be an adventure. Moving can be sooo difficult so I am glad you are finally settled!
Margo says
Oh this is the perfect marriage between coffee cake and blueberry breakfast cake! How could you lose with this? Those berries crowning the top look simply luscious.
Anna says
Tina, get those blueberries while the price is still reasonable. They're steadily creeping back up.
BTW. I just made an edit to the recipe. I forgot to say it's made in an 8 inch pan. If you double it, then go with a 13x9 inch.
Tina from PA says
I can relate to moving from a apartment into your very own new home, I would rather hear construction than a someones loud music !We had our home built a few years ago , there's nothing like it! I wish you & your family nothing but the best in your new home ! Enjoy it ! Oh by the way I'm in love with that "coffeecake" got to get some blueberries . Thanks for sharing !