Blueberry Coffee Cake
on Sep 21, 2024
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Moist, tender, and bursting with juicy blueberries, this Blueberry Coffee Cake is the perfect way to start your day! It’s a simple and quick recipe that you can whip up in under an hour.
I love how the blueberries add a pop of freshness to the classic coffee cake recipe. The soft crumb and crumbly streusel topping make every bite feel like a sweet treat without being too heavy. Whether you’re serving it as a brunch dish or an afternoon snack, this cake is sure to be a crowd-pleaser.
One of the best parts? This blueberry coffee cake is made from scratch, but it’s super easy to put together! You can even switch up the berries if you like, making this a versatile go-to recipe.
Table of Contents
Why You’ll Love This Recipe
- The cake is soft and moist with a buttery crumb.
- The blueberries add a sweet, tangy burst of flavor in every bite.
- It’s easy to make and perfect for breakfast, brunch, or dessert!
Recipe Ingredients
- Flour : Provides structure and softness.
- Sugar : Sweetens and adds a golden crust.
- Baking powder : Helps the cake rise.
- Butter : Adds moisture and richness.
- Milk : Keeps the cake tender.
- Egg: Binds and adds structure.
- Blueberries : Adds juicy, fruity bursts.
- Powdered sugar: Sweet finishing touch.
See the recipe card for full information on ingredients and quantities.
How To Make Blueberry Coffee Cake
Step #1. Preheat the oven to 350°F and grease a 9×9 inch pan. Cream butter and sugar until light and fluffy, about 3-5 minutes.
Step #2. Sift flour, baking powder, and salt in a separate bowl. Gradually mix into the butter mixture on low speed.
Step #3. Whisk together the milk and egg, then slowly add to the batter, mixing until smooth.
Step #4. Layer half the batter in the pan, add half the blueberries, top with the remaining batter and blueberries. Bake for 35-40 minutes. Cool, sprinkle with powdered sugar, and serve.
Recipe FAQs
Absolutely! If using frozen blueberries, make sure to add them straight from the freezer to prevent them from bleeding too much into the batter.
Make sure you don’t overmix the batter! Once the wet ingredients are combined, gently fold everything together to avoid a tough texture.
Yes! You can easily substitute other fruits like raspberries, blackberries, or even chopped strawberries for the blueberries. Just make sure to adjust for any extra moisture by draining the fruit well.
Expert Tips
- Ensure the butter is at room temperature for easier creaming with the sugar.
- If using frozen blueberries, make sure they are fully thawed and well-drained to prevent excess moisture in the batter.
- For added flavor, you can mix a teaspoon of vanilla extract into the batter.
- This cake can be stored in an airtight container at room temperature for up to 3 days.
What To Serve With Blueberry Coffee Cake
This blueberry coffee cake pairs wonderfully with a cup of hot chocolate, coffee or tea. You could also serve it with a side of fresh fruit, a dollop of whipped cream, or a scoop of homemade ice cream for an extra treat. For brunch, it goes well with sunny side up eggs, air fryer bacon, or a light fruit salad.
More Cake Recipes To Consider
From Scratch Recipes
Lemon Bundt Cake
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Blueberry Boy Bait
Dessert Recipes
Mug Cake
Cakes
Better Than Sex Cake
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Blueberry Coffee Cake
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 3 teaspoons baking powder
- 1/3 teaspoon salt
- 1/3 cup butter, at room temperature
- 1 cup milk
- 1 large egg
- 2 cups blueberries, fresh or thawed and well-drained if frozen
- Powdered sugar for sprinkling
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9×9 inch baking pan with butter or non-stick cooking spray. Ensure the pan is well-coated to prevent the cake from sticking.
- In a large mixing bowl, cream together the room temperature butter and granulated sugar until the mixture is light and fluffy. This should take about 3-5 minutes using an electric mixer on medium speed.
- In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the creamed butter and sugar, mixing on low speed.
- In another bowl, whisk together the milk and egg until well combined. Slowly add this mixture to the batter, continuing to mix until all ingredients are fully incorporated and the batter is smooth.
- Pour half of the batter into the prepared 9×9 inch baking pan, spreading it out evenly with a spatula.
- Sprinkle half of the blueberries evenly over the batter in the pan.
- Pour the remaining batter over the blueberries, spreading it out gently to cover the berries as much as possible.
- Sprinkle the remaining blueberries over the top of the batter.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top is golden brown.
- Once baked, remove the cake from the oven and let it cool in the pan on a wire rack.
- After the cake has cooled, sprinkle the top with powdered sugar for a decorative and sweet finish.
- Cut into squares and serve. Enjoy your homemade blueberry coffee cake with a cup of coffee or tea!
Notes
- Ensure the butter is at room temperature for easier creaming with the sugar.
- If using frozen blueberries, make sure they are fully thawed and well-drained to prevent excess moisture in the batter.
- For added flavor, you can mix a teaspoon of vanilla extract into the batter.
- This cake can be stored in an airtight container at room temperature for up to 3 days.
