You can adjust how spicy or mild this Mexican baked fish should be. For a celebratory lunch, serve with warm tortillas, rice, black beans, and margaritas!
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 12 |
| Yield: | 1 to 9 – inch spingform pan |
Ingredients
- ¼ cup butter
- ¾ cup white sugar
- 1 egg
- ½ cup milk
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 cups blueberries
- ½ cup brown sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ½ cup chopped pecans
- 3 tablespoons butter
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 inch springform pan. Sift together the flour, baking powder and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the blueberries. Pour batter into prepared pan. In a small bowl, combine brown sugar, 3 tablespoons flour, cinnamon and chopped pecans. Cut in butter until crumbly. Sprinkle over the batter.
- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts
| Calories | 283 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 34 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 218 mg |
| Sugars | 25 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
The only alterations I made to this recipe were using 3/4 cup of milk instead of half, and added a tablespoon of vanilla to the batter. It came out amazing! Best served with a steaming hot cup of strong black coffee and a drizzle of warm maple syrup.
Better than the blueberry coffee cake I have been making for over 50 years. Only change I made was to frost it rather than make the streusel. It’s our new favorite!
We loved it! Overflowing with blueberries, and not too sweet. Only alteration I made was substituting walnuts for the pecans as that’s all we had in the pantry. We ate it warm, and it was so good.
Best blueberry coffee cake ever. I did increase the liquid a bit. Also added vanilla and almond extract. Made it with almonds on top the first time and pecans the second time. Both great.
I really like this recipe. I made it yesterday and there is only 1 slice left! Of course I made some changes as suggested by other reviewers: 3/4 c milk, and put parchment paper on the bottom of the pan. I also added 1 tbl of vanilla and added 1/3 c of brown sugar to the cake mixture. Delicious!
I made this just as the recipe states with one minor exception: I didn’t have any regular brown sugar, so I used the Splenda brown sugar blend, which is just as sweet. That said, I felt like something was missing. It tasted fine, but no one was terribly impressed.
This came out so good! The crumble on top baked to a nice golden brown and adds a really nice crunch to the cake. I used frozen blueberries tossed in a little flour, and while they did settle just a tiny bit, they still worked really well and did not bleed into the cake. Following the suggestion of other reviewers I upped the milk to 3/4 of a cup, but I also made it “buttermilk” by adding a tablespoon of white vinegar.
Very yummy! My family liked this, too. I made it in a 9×9 metal pan and it came out perfect.
It’s amazing I also added extra milk-Audrina
My family loved this!!
I added 1.5 tsps of vanilla extract and buttered & sugared my pan versus buttering & flouring it. This cake batter, and many cake batters that contain a lot of fruit, is purposefully thick. It helps keep the fruit suspended as it cooks so no need to flour the berries, as long as you’re not shooting yourself in the foot by adding extra liquid.
Great recipe
Easy and delicious. Not too sweet, not too heavy, just the way I like!
Although the batter is thick and hard to spread, it comes out great. Made it in a Bundt the first time, both pretty and delicious. Definitely a keeper.
Wow, absolutely delicious! We don’t like extremely sweet cakes, so the lower sugar content was great. I followed other reviewers and increased the milk by 1/4 cup. I only had frozen blueberries, so (thanks to another reviewer) I drained off the frost and mixed them in 2 Tbsp flour before adding. The frozen berries increased my baking time (8×8 dish) to 55 minutes. Also I baked the cake for 15 minutes first before adding the topping. This recipe is a keeper!
I first made this in June as part of a Father’s day brunch. it was moist & delicious! Today I made it with a cup of cinnamon chips and a cup of diced cinnamon apples I suggest adding the extra milk and vanilla to this recipe, otherwise perfect! can be made with any fruit/nut combo you like. Thanks for the great share.
This turned out great. I used an extra 1/2 cup of milk and made it in a 9” round cake pan that was 2-1/2 a 3 inches deep. Had to cook it 15 extra minutes. Everyone loved it. Definitely going in to the rotation.
This is a wonderful recipe. My Husband loved it! I did add extra milk as others suggested and used an 8″ spring pan. Also didn’t have any pecans so used toasted almonds instead. Definitely plan to make this again.
Loved this although I forgot to add the cinnamon but everyone still liked it, definitely added a little bit more milk just to be able to spread it better and used fresh blueberries. This is our new favorite thing
So delicious! I could’ve eaten the whole thing at one time.
Just made this for a social-distancing neighbor get-together and it was great! I followed the earlier reviews by increasing the milk, adding almond extract, and tossing frozen blueberries with flour. I don’t have a springform pan, so I used an 11×7 pan. I cut a piece of parchment paper for the bottom of the pan to make it easy to release. It worked great! Will definitely hang onto this recipe!