Blueberry coffee cake is like a warm hug on a plate. Imagine waking up to the aroma of sweet blueberries mingling with buttery goodness wafting through your kitchen. The best part? You don’t need an excuse to whip up this delightful treat; it’s perfect for brunches or cozy evenings with friends. Just think about how wonderful it feels to sink your fork into a slice of soft cake topped with a crunchy streusel.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make it together</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- Can I use frozen blueberries instead of fresh?
- What’s the best way to measure flour?
- How do I know when my coffee cake is done baking?
- 📖 Recipe Card
I remember the first time I baked this blueberry coffee cake; my kitchen transformed into a mini bakery. My friends arrived just as I pulled it from the oven, the cake still warm and inviting. That moment was pure magic—everyone gathered around the kitchen table like moths to a flame and devoured every last crumb! Trust me; you’ll want to make this too.
Why You'll Love This Recipe
- This easy blueberry coffee cake comes together quickly and requires minimal ingredients.
- Bursting with fresh blueberries, it’s both sweet and tangy in every bite.
- Its golden crust and crumbly topping make it visually appealing on any table.
- Perfect for brunch gatherings or as a cozy afternoon snack!
Sharing this fluffy blueberry coffee cake has always brought smiles and happy dance parties among my friends during our weekend get-togethers.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Fresh Blueberries: Choose plump, juicy blueberries for the best flavor and sweetness in your cake.
- All-Purpose Flour: This is your go-to flour for creating a tender crumb without being too dense.
- Sugar: Granulated sugar sweetens the batter; feel free to adjust based on your sweetness preference.
- Baking Powder: Ensure your baking powder is fresh for that perfect rise in your coffee cake.
- Unsalted Butter: Using unsalted butter allows you to control the saltiness of your dish better.
- Eggs: Room temperature eggs help create an airy texture in your batter.
- Milk: Use whole milk for added richness; but any milk can work here!
- Cinnamon: A sprinkle of cinnamon adds warmth and depth of flavor that complements the blueberries beautifully.
- Brown Sugar: For the topping; it adds moisture and rich caramel notes that elevate your dessert.
- Vanilla Extract: A splash of vanilla enhances all those delightful flavors in your batter.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Preheat and Prepare Your Pan: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish with cooking spray or butter. This step ensures nothing sticks!
Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, sugar, cinnamon, and salt until combined. The mixture should be light and fluffy—this will form the base of our deliciousness.
Cream Butter and Sugar: In another bowl, beat softened butter and sugar until light and fluffy. It should look pale yellow; this means you’re on the right track!
Add Eggs and Milk: Mix in eggs one at a time followed by milk and vanilla extract until smooth. The batter should be creamy with hints of vanilla wafting up—heavenly!
Combine Wet and Dry Mixtures: Gradually fold dry ingredients into wet ones until just combined; be gentle here! Overmixing can lead to tough cake—a crime we must avoid.
Add Blueberries: Gently fold in those glorious blueberries until evenly distributed throughout the batter. Try not to crush them; we want their juicy burst intact!
Create Topping: In a small bowl, mix brown sugar with flour and cinnamon. Sprinkle this mixture generously over the batter before baking—it’ll create that coveted crumbly topping!
Bake Your Cake: Pour batter into prepared pan, then bake for 35-40 minutes or until golden brown on top. A toothpick inserted into the center should come out clean—your house will smell amazing!
Let cool before slicing—if you can wait that long! Enjoy each slice with coffee or tea as you bask in culinary glory.
This blueberry coffee cake recipe is not just about satisfying cravings; it’s about creating moments around food that linger long after dessert is gone! So grab those blueberries from your fridge because it’s time to bake something extraordinary!
You Must Know
- The secret to a moist blueberry coffee cake lies in the sour cream; it adds richness and keeps the cake tender.
- Always use fresh blueberries for the best burst of flavor, and don’t skimp on cinnamon—it brings everything together beautifully.
Perfecting the Cooking Process
Start by creaming the butter and sugar until fluffy, then add eggs one at a time. Mix in dry ingredients alternatively with sour cream for a smooth batter. This method ensures even mixing and prevents overworking the batter which can lead to a dense cake.
Add Your Touch
Feel free to swap some of the flour for almond or oat flour for a unique twist. You can also add lemon zest or vanilla extract to enhance flavors further. If you’re feeling adventurous, throw in some chopped nuts or a crumb topping for added texture.
Storing & Reheating
Store leftover blueberry coffee cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. Reheat individual slices in the microwave for 15-20 seconds for that freshly baked taste.
Chef's Helpful Tips
- Use room temperature ingredients to ensure better mixing and texture.
- Avoid overmixing; this keeps your coffee cake light and fluffy.
- When adding blueberries, toss them in flour first to prevent sinking during baking.
I remember the first time I made blueberry coffee cake; my friends devoured it so quickly that I barely got a slice! Their delighted faces made all the effort worth it, especially when they begged me for the recipe.
FAQ
Can I use frozen blueberries instead of fresh?
Yes, but thaw them and drain excess moisture before adding to the batter.
What’s the best way to measure flour?
Spoon flour into a measuring cup without packing it down for accuracy.
How do I know when my coffee cake is done baking?
Insert a toothpick into the center; it should come out clean or with few crumbs attached.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Blueberry Coffee Cake
- Total Time: 55 minutes
- Yield: Serves approximately 9 slices 1x
Description
Blueberry Coffee Cake is a delightful blend of sweet, juicy blueberries and a buttery crumb topping, perfect for breakfast or dessert. Bake this easy treat to impress at any gathering!
Ingredients
- 1 cup fresh blueberries
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 2 tsp baking powder
- ½ tsp cinnamon
- ½ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs (room temperature)
- ⅓ cup whole milk
- 1 tsp vanilla extract
- ¼ cup brown sugar (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- In a bowl, whisk together the flour, baking powder, sugar, cinnamon, and salt.
- In another bowl, cream the butter and granulated sugar until light and fluffy.
- Add eggs one at a time, then mix in milk and vanilla until smooth.
- Gradually fold dry ingredients into the wet mixture until just combined.
- Gently fold in blueberries, taking care not to crush them.
- Mix brown sugar with a bit of flour and cinnamon; sprinkle over the batter.
- Pour the batter into the prepared pan and bake for 35–40 minutes or until golden brown.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 14g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
