Photo of Blueberry Coffee Cake with Walnut Crumble by Millie Peartree by WW

Blueberry Coffee Cake with Walnut Crumble by Millie Peartree

Total Time
50 min
20 min
20 min
This snack cake is packed with blueberry greatness. The buttery-crumble topping adds an extra dose of deliciousness. Turn this cake into mini muffins by dividing the batter and topping among a 24-hole mini muffin tin instead.


All-purpose flour

1¾ cup(s), divided


cup(s), granulated

Baking powder

1 tsp

Ground cinnamon

1½ tsp, divided

Kosher salt

½ tsp


2 cup(s)


1 item(s), large, zested

Fat free skim milk

½ cup(s), or plant-based milk


1 item(s), large, large

Unsweetened applesauce

¼ cup(s)

Packed light brown sugar

¼ cup(s)

Unsalted butter

2 Tbsp, cold, diced

Chopped walnuts

¼ cup(s)


  1. Preheat oven to 425°F. Lightly coat an 8- X 8-inch square baking pan with cooking spray.
  2. In a large bowl, combine 1 ½ cups flour, granulated sugar, baking powder, 1 tsp cinnamon, and salt; gently fold in blueberries and lemon zest. In a small bowl, whisk together milk, egg, and applesauce. Using a wooden spoon, stir flour mixture into applesauce mixture until just combined (batter will be very thick). Scrape batter into prepared pan and spread into an even layer.
  3. In another small bowl, to make topping, combine remaining ¼ cup flour, brown sugar, and remaining 1/2 tsp cinnamon. Using a fork, cut butter into flour mixture until mixture resembles coarse crumbs; stir in walnuts.
  4. Sprinkle crumble mixture evenly over batter. Bake until a tester inserted in center of cake comes out clean, 20 to 25 minutes. Let cool slightly before cutting into 12 pieces; serve warm or at room temperature.
  5. Serving size: 1 piece


Bronx Chef Millie Peartree started cooking at a very young age, inspired by her mother and her time growing up in the southern United States. Millie is well-known for her famous restaurant but she is also a successful baker and caterer.