Blueberry Coffee Cake Recipe
Introduction
This Blueberry Coffee Cake is a delightful treat perfect for breakfast or an afternoon snack. Bursting with fresh blueberries and a tender crumb, it pairs beautifully with your morning coffee or tea.
Ingredients
- 2 cups all-purpose flour
- 1 cup fresh blueberries
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan.
- Step 2: In a medium bowl, whisk together the flour, baking powder, and salt.
- Step 3: In a large bowl, cream the softened butter and sugar together until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract.
- Step 4: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
- Step 5: Gently fold in the fresh blueberries, being careful not to break them.
- Step 6: Pour the batter into the prepared pan and spread evenly.
- Step 7: Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean and the top is golden and crumbly.
- Step 8: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Tips & Variations
- Use frozen blueberries when fresh are not in season; toss them in flour to prevent sinking.
- Add a crumb topping made from butter, brown sugar, and oats for extra texture.
- For a citrus twist, add zest of one lemon or orange to the batter.
Storage
Store leftover coffee cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat slices gently in a microwave or oven before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen blueberries in this recipe?
Yes, you can use frozen blueberries. To prevent them from sinking, toss them lightly in flour before folding into the batter.
How do I know when the coffee cake is fully baked?
Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is done. The top should also look golden and slightly crumbly.
PrintBlueberry Coffee Cake Recipe
This Blueberry Coffee Cake is a moist and tender treat featuring fresh blueberries folded into a buttery, sugary batter. Perfect for breakfast or an afternoon snack, it has a sweet crumbly topping and bakes to golden perfection, offering a delightful balance of fruity and rich flavors.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Batter
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup fresh blueberries
- 1/2 cup milk
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
For the Crumb Topping
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 3 tablespoons unsalted butter, cold and cut into pieces
- 1/2 teaspoon ground cinnamon (optional)
Instructions
- Prepare the Batter: In a large mixing bowl, whisk together the flour, baking powder, and salt. In a separate bowl, cream the softened butter with sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Gently fold in the fresh blueberries to avoid breaking them.
- Make the Crumb Topping: In a small bowl, combine the flour, sugar, and cinnamon if using. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Assemble and Bake: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan. Pour the batter evenly into the pan and sprinkle the crumb topping evenly over the batter. Bake in the preheated oven for 40-45 minutes or until a toothpick inserted in the center comes out clean and the top is golden and crumbly.
- Cool and Serve: Allow the coffee cake to cool in the pan on a wire rack for about 20 minutes before slicing. Serve warm or at room temperature, ideal with a cup of coffee or tea.
Notes
- Use fresh or frozen blueberries; if using frozen, do not thaw to prevent batter from turning blue.
- For an extra moist cake, you can substitute half the milk with sour cream or yogurt.
- Adjust sugar in crumb topping if you prefer it less sweet.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
- This cake can also be made into muffins by adjusting baking time to 20-25 minutes.
Keywords: Blueberry Coffee Cake, Blueberry Dessert, Breakfast Cake, Coffee Cake Recipe, Blueberry Cake
