Why Make This Recipe
Blueberry Coffee Cake is a delightful treat that pairs perfectly with your morning coffee or afternoon tea. The moist cake, filled with juicy blueberries and topped with a crunchy crumb topping, is sure to please everyone at the table. It’s an excellent choice for breakfast or as a sweet snack. Plus, the recipe is straightforward, making it easy for bakers of all levels. Whether you want to impress guests at a brunch or simply enjoy a comforting dessert at home, this cake is an ideal choice.
How to Make Blueberry Coffee Cake
To create a perfect Blueberry Coffee Cake, you’ll need to follow a few simple steps. This recipe combines fresh blueberries with a rich and fluffy cake, topped with a flavorful crumb mixture. Let’s get started!
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 2 large eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 1/2 cups fresh blueberries
For the crumb topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, cold and cubed
- 1 tsp ground cinnamon
Directions
Preheat the oven: Start by preheating your oven to 350°F (175°C). Greasing and flouring a 9-inch square baking pan will help ensure that your cake comes out easily once it’s baked.
Mix the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step is important to combine the leavening agents evenly throughout the flour.
Cream butter and sugar: In a large bowl, use a mixer to cream the softened unsalted butter and granulated sugar together. Beat them until the mixture is light and fluffy — this usually takes about 3-4 minutes.
Add the eggs and vanilla: Add the eggs one at a time, making sure to beat well after adding each one. Stir in the vanilla extract for added flavor.
Combine wet and dry ingredients: You are now ready to combine the dry ingredients and the sour cream with the butter mixture. Alternate adding the dry ingredients and sour cream, starting and ending with the dry ingredients. Mix until just combined — be careful not to overmix as this can make the cake tough.
Fold in the blueberries: Gently fold in the fresh blueberries. This will ensure they are evenly distributed throughout the batter without breaking apart.
Prepare the pan: Pour the batter into the prepared baking pan, spreading it evenly.
Make the crumb topping: In a small bowl, mix the flour, brown sugar, and ground cinnamon for the topping. Cut in the cold, cubed butter until the mixture resembles coarse crumbs.
Top the cake: Sprinkle the crumb topping evenly over the batter that is already in the pan. This creates that deliciously crunchy layer on top of your cake.
Bake the cake: Place the pan in the preheated oven and bake for about 45-50 minutes. To check if the cake is done, insert a toothpick into the center; it should come out clean.
Cool the cake: Once baked, allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack. Let it cool completely before serving.
How to Serve Blueberry Coffee Cake
Blueberry Coffee Cake is versatile when it comes to serving. You can enjoy it warm, at room temperature, or even chilled — it’s delicious in any state! Slice the cake into squares and serve on a nice plate. It pairs beautifully with a hot cup of coffee or tea, making it an excellent choice for brunch or an afternoon snack. You can also dust the top with powdered sugar for an extra touch of sweetness and elegance. If you like, add a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert option.
How to Store Blueberry Coffee Cake
To keep your Blueberry Coffee Cake fresh, store it in an airtight container. If you plan to eat it within a few days, you can leave it at room temperature. For longer storage, it’s best to refrigerate it, where it can last up to a week. If you’d like to keep it for even longer, you can freeze the cake. Wrap it tightly in plastic wrap, and then place it in a freezer-safe bag or container. When ready to enjoy, allow it to thaw in the fridge before serving.
Tips to Make Blueberry Coffee Cake
Use fresh blueberries: Although you can use frozen blueberries, fresh ones will give your coffee cake the best flavor and texture. If using frozen, don’t thaw them beforehand; just add them straight to the batter.
Room temperature ingredients: Make sure your butter and eggs are at room temperature to create a better emulsion, leading to a fluffier texture.
Do not overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense cake.
Add more flavor: For an added touch, try mixing in the zest of a lemon or orange into the batter for a citrus lift.
Check for doneness: Ovens can vary in temperature, so checking your cake a few minutes earlier (around the 40-minute mark) can prevent overbaking.
Variation
Nutty addition: Try adding chopped walnuts or pecans to your batter for a crunchy texture.
Spiced version: Adding a pinch of nutmeg or cardamom can enhance the flavor profile of your coffee cake.
Different fruits: Replace blueberries with raspberries, chopped strawberries, or even diced peaches for a different fruit flavor.
FAQs
Can I use frozen blueberries?
Yes, you can use frozen blueberries in this recipe. It’s best not to thaw them before adding them to the batter. Just fold them in while still frozen.
Can I make this recipe gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure it contains xanthan gum, as this will help mimic the texture of traditional flour.
How do I know when the coffee cake is done?
The cake will be done when a toothpick inserted in the center comes out clean. If there is wet batter on the toothpick, give it a few more minutes in the oven.
How long does the coffee cake last?
At room temperature, this cake stays fresh for up to three days. In the refrigerator, it can last up to a week. For longer storage, it can be frozen for up to three months.
Can I add a glaze to the coffee cake?
Absolutely! Drizzling a simple powdered sugar glaze over the top can add sweetness and an extra touch of flavor. Mix powdered sugar with a bit of milk or lemon juice until it reaches your desired consistency and drizzle over the cooled cake.
With these tips, recipes, and variations at your disposal, you can enjoy making Blueberry Coffee Cake any time!
Print
Blueberry Coffee Cake
- Total Time: 65 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
A delightful cake filled with juicy blueberries and topped with a crunchy crumb topping, perfect for breakfast or as a sweet snack.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 2 large eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 1/2 cups fresh blueberries
- 1/2 cup all-purpose flour (for crumb topping)
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, cold and cubed (for crumb topping)
- 1 tsp ground cinnamon (for crumb topping)
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour a 9-inch square baking pan.
- Mix the dry ingredients: whisk together the all-purpose flour, baking powder, baking soda, and salt in a medium bowl.
- Cream the softened unsalted butter and granulated sugar together using a mixer until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Combine the wet and dry ingredients by alternating between adding the dry ingredients and sour cream, mixing until just combined.
- Fold in the fresh blueberries gently.
- Prepare the pan by pouring the batter into the prepared baking pan and spreading it evenly.
- Make the crumb topping by mixing the flour, brown sugar, and ground cinnamon, then cutting in the cold butter until it resembles coarse crumbs.
- Top the cake batter with the crumb topping evenly.
- Bake in the preheated oven for about 45-50 minutes, checking for doneness with a toothpick.
- Cool the cake in the pan for 15 minutes before transferring to a wire rack to cool completely.
Notes
Serve warm or at room temperature, and consider dusting with powdered sugar or serving with whipped cream for more indulgence.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 17g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg