why make this recipe
Blueberry coffee cake is a delightful treat that combines the sweetness of fresh blueberries with a buttery, crumbly cake. It’s perfect for breakfast, a snack, or even as a dessert. This cake is light, fluffy, and packed with flavor. It’s an easy recipe that even novice bakers can tackle with confidence. The addition of blueberries not only adds a beautiful burst of color but also provides a delicious fruity taste that complements the rich, buttery cake. Plus, topping it with a crumbly topping gives it an extra layer of texture and flavor that is simply irresistible.
how to make Blueberry Coffee Cake
Making blueberry coffee cake is straightforward. With simple ingredients and easy steps, you can whip up this delightful cake in no time. Here’s how you can prepare this scrumptious treat in your own kitchen.
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
Prepare the Oven and Pan: Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan to prevent the cake from sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This helps to ensure even distribution of the leavening agents throughout your cake.
Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together. Beat on medium speed until the mixture is light and fluffy. This usually takes about 2-3 minutes.
Add Eggs and Vanilla: Add the eggs to the butter and sugar mixture one at a time. Mix well after each addition. Then, stir in the vanilla extract until everything is well combined.
Combine wet and dry Ingredients: Gradually alternate adding the dry flour mixture and the sour cream to the butter mixture. Start and end with the dry ingredients. Mix gently until just combined to avoid overmixing, which can make the cake tough.
Fold in Blueberries: Carefully fold in the fresh blueberries. Make sure they are evenly distributed throughout the batter.
Pour Batter into Pan: Pour the cake batter into the prepared baking pan. Use a spatula to spread the batter evenly across the pan.
Make Crumb Topping: In a small bowl, prepare the crumb topping. Mix together the flour, brown sugar, and ground cinnamon. Then, take the cold, cubed butter and cut it into the dry mixture until it resembles coarse crumbs. You can use a pastry cutter or your fingers for this step.
Add Topping to Batter: Evenly sprinkle the crumb topping over the cake batter. Don’t worry if some of the blueberries are covered; they will pop during baking and add flavor.
Bake the Cake: Place the pan in the preheated oven and bake for 45-50 minutes. Check doneness by inserting a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, your cake is done.
Cool the Cake: Once baked, allow the cake to cool in the pan for about 15 minutes. After that, transfer it to a wire rack to cool completely.
how to serve Blueberry Coffee Cake
Blueberry coffee cake can be enjoyed in many ways. It is best served warm or at room temperature. You can simply slice it and enjoy it as is, or you can add a pat of butter on top for extra richness. This cake pairs wonderfully with a cup of coffee or tea and makes a delightful addition to a brunch spread. You can also dust it with powdered sugar for a touch of sweetness and elegance if you want to impress guests.
how to store Blueberry Coffee Cake
If you have leftovers, store the blueberry coffee cake in an airtight container. It can be kept at room temperature for up to 3 days. If you want it to last longer, you can refrigerate it for up to a week. To enjoy it later, simply let it come to room temperature or warm it in the microwave for a few seconds to regain its moist texture.
tips to make Blueberry Coffee Cake
Use Fresh Blueberries: Fresh blueberries will provide the best flavor and texture. If using frozen blueberries, make sure to thaw them and drain off any excess moisture before folding them into the batter to prevent the cake from being too wet.
Don’t Overmix: When combining the wet and dry ingredients, mix until just combined to keep the cake light and fluffy. Overmixing can result in a denser cake.
Add Lemon Zest: For an extra flavor boost, consider adding a teaspoon of lemon zest to the batter. This will brighten the overall flavor of the cake and complement the blueberries perfectly.
Watch Baking Time: Keep an eye on your cake as it approaches the end of the baking time. Ovens can vary, so it’s important to check for doneness to ensure it doesn’t overbake.
variation
Feel free to get creative with this blueberry coffee cake recipe! You can substitute other fruits like raspberries or chopped strawberries for a twist. If you enjoy a nutty flavor, try adding chopped walnuts or pecans to the batter or the crumb topping. You can also experiment with different spices, like nutmeg or cardamom, to give the cake a unique flavor profile. For a chocolatey addition, consider folding in chocolate chips along with the blueberries.
FAQs
Q: Can I make this coffee cake ahead of time?
A: Yes, you can prepare the batter and keep it in the refrigerator overnight. Just bake it fresh in the morning for a delicious breakfast treat.
Q: Can this recipe be doubled?
A: Absolutely! If you want to make a larger batch, feel free to double the ingredients and use a larger baking pan. Just remember to adjust the baking time as needed.
Q: Can I freeze blueberry coffee cake?
A: Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil to protect it from freezer burn. It will keep well in the freezer for up to 3 months. Thaw it overnight in the refrigerator before serving.
Enjoy making your blueberry coffee cake! With its delightful flavors and beautiful presentation, it’s sure to become a favorite in your home. Whether for a special occasion or a simple treat, this cake is versatile and delicious. Happy baking!
Print
Blueberry Coffee Cake
- Total Time: 65 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
A delightful treat combining fresh blueberries with a buttery, crumbly cake, perfect for breakfast or dessert.
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
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar: Beat softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add eggs and vanilla: Incorporate the eggs one at a time and then stir in vanilla extract.
- Combine wet and dry ingredients: Gradually alternate adding the dry mixture and sour cream to the butter mixture until just combined.
- Fold in blueberries: Gently fold fresh blueberries into the batter.
- Pour batter into the pan: Spread the batter evenly in the prepared baking pan.
- Make crumb topping: Mix flour, brown sugar, and cinnamon, then cut in cold butter until crumbly.
- Add topping to batter: Sprinkle crumb topping evenly over the cake batter.
- Bake the cake: Bake for 45-50 minutes, checking doneness with a toothpick.
- Cool the cake: Let the cake cool in the pan for 15 minutes before transferring to a wire rack.
Notes
For best results, use fresh blueberries. If using frozen, ensure they’re thawed and drained. Adding lemon zest can enhance flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: blueberry coffee cake, dessert, breakfast, baking, easy recipes