Caraway Bakeware Review + Blueberry Coffee Cake Recipe

Through the years I’ve collected a variety of bakeware from places like TJMaxx, Ross, and Target. The quality is hit or miss. Let me tell you, you never know how low quality something is until you try the best! And this Caraway Bakeware set is truly the best. It’s completely non-stick, made with non-toxic materials, and bakes perfectly even. I wanted to test everything before I wrote a review and I can honestly say that Caraway is the highest quality! Yes, it is worth the hype.

Have you heard of forever chemicals? I have been researching all the products that contain them and it’s enough to give you the shivers. When I realized just how many things contain forever chemicals, chemicals that take decades or longer to leave our bodies, I resolved to make better choices. Caraway’s coating is free of PTFE, PFOA, PFAS, Heavy Metals, and Hard Anodization.

If there is anything that makes me truly happy, it’s organization. This Caraway Bakeware Set is not only stunning but it comes with an organizer as well! The storage is a total game changer! I chose Sage for my color and I love this green. I also loved the Perracotta and Marigold.

Here is one of the recipes I’ve baked with this set. This is the 9″ Square Pan. I wanted to make more summer fruit recipes before the season is over! This coffee cake is moist, a crowd pleaser, easy to make, and absolutely delicious.

This blueberry coffee cake makes for a perfect brunch or dessert. Not too sweet and full of the bursting flavor of blueberries and cinnamon. Lemon zest adds a yummy tang. Try before the season is over, you won’t regret it! Here is the recipe.

Print Recipe

Blueberry Coffee Cake

Perfect for brunch or dessert! My go-to coffee cake recipe.

Prep Time15 minutes mins

Cook Time30 minutes mins

Course: Breakfast, Dessert

Keyword: Cake, Coffee Cake

Servings: 9

Ingredients

Coffee Cake

• 3/4 cup white sugar
• 1/4 cup butter softened
• 1 large egg
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• Zest of 1 lemon
• 1/2 cup milk
• 2 teaspoons vanilla extract
• 2 cups fresh blueberries rinsed, dried and coated in flour

Crumb Topping

• 1/2 cup light brown sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter softened
• 1 1/2 teaspoons ground cinnamon

Instructions

• Preheat the oven to 375 degrees F (190 degrees C). Grease an 9×9-inch pan.
• Beat sugar, butter, and egg in a large bowl with an electric mixer until light and fluffy, at least 2 minutes. Whisk flour, baking powder, salt, and lemon zest together in a separate bowl. Add flour mixture to sugar mixture in 2 batches, alternating with milk and vanilla, beating batter briefly after each addition. Fold in floured blueberries.* Pour into the prepared pan.
• To make the crumb topping: Combine brown sugar, flour, butter, and cinnamon in a bowl; mix with a fork until crumbly. Sprinkle over cake batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.** Enjoy.

Notes

*To flour blueberries, add one tablespoon of flour into blueberries and shake out excess with colander.

**If your oven runs hot like mine does, check at 25 minutes.