When it comes to delightful baked goods that please the palate, few things can compare to a rich and moist blueberry coffee cake. If you’re looking for a recipe that combines sweet, tangy blueberries with a soft crumb and a delightful streusel topping, you’ve reached the right spot.
Why We Love This Blueberry Coffee Cake Recipe
The charm of blueberry coffee cake goes beyond just its flavor. This cake is incredibly versatile and can fit into a variety of settings and occasions—whether it’s part of a Sunday brunch, a cozy family gathering, or simply a quiet afternoon snack. You will adore how easy it is to make, and with the harmony of flavors from the fresh blueberries and the sumptuous streusel topping, you will find it hard to resist a second slice. Additionally, it stands out not just for its taste but also for its stunning appearance, making it a visually appealing dessert or snack to serve.
Ingredients for Blueberry Coffee Cake
To make this delightful blueberry coffee cake, you will need the following ingredients:
For the Streusel Topping:
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1/2 cup unsalted butter (room temperature)
For the Blueberry Cake:
- 1 1/2 cups blueberries (fresh or frozen)
- 2 tsp all-purpose flour (for tossing with blueberries)
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 6 tbsp unsalted butter (room temperature)
- 2 tbsp vegetable oil
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- 1 tsp pure vanilla extract
- 1 cup sour cream
- 1/4 cup cream cheese (at room temperature)
For the Glaze:
- 1 tbsp unsalted butter
- 1/4 cup powdered sugar
- 1-3 tbsp milk
How to Make Blueberry Coffee Cake Directions
Making blueberry coffee cake is a straightforward and fulfilling process that you can enjoy. Let’s dive into the preparation steps:
Prepare the Streusel: Begin by mixing the flour, granulated sugar, brown sugar, and softened butter in a bowl. Use your fingers or a pastry cutter to combine the ingredients until the mixture becomes crumbly. After blending, cover the bowl and refrigerate it to firm up while you work on the cake batter.
Prepare the Blueberries: Before you move forward, toss the fresh or frozen blueberries in 2 teaspoons of flour. This will help prevent them from sinking to the bottom during baking. Set them aside for later use.
Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a cake pan by lining it with parchment paper to ensure the cake comes out effortlessly after baking.
Mix Dry Ingredients: In a separate bowl, whisk together 2 cups of all-purpose flour, baking powder, baking soda, salt, and cinnamon. This mixture will be the foundation of your cake, giving it the right rise and flavor.
Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, vegetable oil, and granulated sugar until the mixture is light and fluffy. This step usually takes about 3-5 minutes. You should see a noticeable change in texture.
Add Eggs and Vanilla: Next, incorporate the two large eggs and pure vanilla extract into your butter mixture. Beat until well combined.
Incorporate Sour Cream: Mix in the sour cream until your batter is smooth and creamy. This ingredient adds moisture and richness to your coffee cake.
Combine with Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing until just combined. Take care not to overmix, as you want your cake to remain tender.
Layering the Batter: Now, take approximately one-third of the batter and spread it evenly in the prepared cake pan. Next, fold half of the floured blueberries into the remaining batter. Pour this mixture into the pan on top of the first layer.
Finishing Touches: Sprinkle the remaining blueberries on top of the batter, then finish with the streusel topping. This layer adds a delightful crunch and flavor contrast to the soft cake beneath.
Bake the Cake: Place your cake in the preheated oven and bake for 55 to 65 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few crumbs attached.
Cooling: Once baked, remove the cake from the oven and allow it to cool in the pan for about 30 minutes to 1 hour before transferring it to a wire rack.
Prepare the Glaze: While the cake is cooling, prepare the glaze by beating together the softened cream cheese, a tablespoon of butter, powdered sugar, and enough milk to achieve a smooth and pourable consistency.
Glaze the Cake: Once the cake has completely cooled, drizzle the glaze over the top for a delightful finishing touch.
Enjoy!: Cut into slices and savor your homemade blueberry coffee cake!
How to Serve Blueberry Coffee Cake
Serving blueberry coffee cake is as enjoyable as making it. First, slice the cake into generous pieces. It works beautifully at room temperature, so there’s no need to serve it warm, though that’s an option if you desire. Pair it with a cup of freshly brewed coffee or tea for a cozy break in your day. For an added festive touch, consider serving with dollops of whipped cream or a scoop of vanilla ice cream on the side. The contrast of hot and cold, along with the warm notes of cinnamon and sweet blueberries, can create a delightful experience for your taste buds!
Expert Tips: Blueberry Coffee Cake
Creating the perfect blueberry coffee cake can be pretty simple when guided by a few expert tips:
Room Temperature Ingredients: Ensure that your butter, eggs, and cream cheese are at room temperature. This helps them mix better and creates a smoother batter.
Don’t Overmix: As with most cakes, overmixing can result in a dense texture. Mix until just combined for a light and fluffy result.
Fresh vs. Frozen Blueberries: Both fresh and frozen blueberries work well in this recipe, but if using frozen blueberries, you should not thaw them first. This prevents the berries from leaking too much juice into the batter.
Check for Doneness: Ovens can vary. Make sure to start checking your cake for doneness a few minutes before the suggested time to avoid overbaking.
Storing Leftovers: If you find you have leftovers, they can be stored in an airtight container, ensuring they stay fresh.
How to Store Blueberry Coffee Cake
Proper storage is essential for keeping your blueberry coffee cake delicious and moist. If you have any leftovers, store them in a sealed container at room temperature for 2-3 days. However, if you have glazed the cake, it’s best to place it in the refrigerator to maintain its freshness, potentially extending its shelf life to about a week. Before serving chilled cake, allow it to return to room temperature for the best flavor and texture.
Variations of Blueberry Coffee Cake
While the classic blueberry coffee cake is a recipe to cherish, experimenting with variations can add a new twist! Here are a few ideas to get you started:
Lemon Blueberry Coffee Cake: Add lemon zest and a splash of lemon juice to your batter for a refreshing citrus twist that pairs beautifully with blueberries.
Nutty Addition: Incorporate chopped walnuts or pecans into the streusel topping for added crunch and flavor depth.
Swirls of Jam: For extra fruitiness, swirl in your favorite fruit jam before baking. A layer of raspberry or strawberry jam can complement the blueberries wonderfully.
Spiced Variations: Consider adding a pinch of nutmeg or different spices to the batter for a distinct flavor profile that elevates the cake.
Coconut Twist: Add shredded coconut to the batter or streusel for a tropical vibe.
FAQs about Blueberry Coffee Cake
What makes a coffee cake different from a regular cake?
Coffee cakes are typically less sweet than regular desserts, and they often include streusel toppings or crumb layers. They are specifically designed to pair well with coffee!
Can I use frozen blueberries in this recipe?
Yes, you can use frozen blueberries. They don’t need to be thawed before baking, but tossing them in flour helps prevent excessive moisture during baking.
How long should I bake the coffee cake?
You should bake your blueberry coffee cake for approximately 55 to 65 minutes, but always keep an eye on it and check for doneness with a toothpick.
How should I store my blueberry coffee cake?
To store, place it in a sealed container at room temperature for a couple of days. If it has glaze, refrigerate it to keep it fresh.
Blueberry Coffee Cake
Equipment
- Mixing Bowls:
- Baking Pan
- Electric Mixer
Ingredients
- 1 cup all-purpose flour for streusel topping
- ⅓ cup granulated sugar for streusel topping
- ⅓ cup brown sugar for streusel topping
- ½ cup unsalted butter room temperature, for streusel topping
- 1½ cups blueberries fresh or frozen
- 2 tsp. all-purpose flour for tossing with blueberries
- 2 cups all-purpose flour
- 1 tsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. salt
- ¼ tsp. ground cinnamon
- 6 Tbsp. unsalted butter room temperature
- 2 Tbsp. vegetable oil
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp. pure vanilla extract
- 1 cup sour cream
- ¼ cup cream cheese at room temperature
- 1 Tbsp. unsalted butter for glaze
- ¼ cup powdered sugar for glaze
- 1-3 Tbsp. milk for glaze
Instructions
- Prepare the streusel by mixing the flour, granulated sugar, brown sugar, and softened butter in a bowl until crumbly. Refrigerate while preparing the cake batter.
- Toss the blueberries with 2 teaspoons of flour and set aside.
- Preheat the oven to 350°F (175°C) and line a cake pan with parchment paper.
- In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, cream the softened butter, vegetable oil, and granulated sugar until light and fluffy. Add eggs and vanilla, mixing until well combined.
- Mix in the sour cream and cream cheese until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the blueberries.
- Pour one-third of the batter into the prepared pan, then layer half of the blueberries, followed by more batter, and top with the remaining blueberries and streusel.
- Bake for 55 to 65 minutes or until a toothpick comes out clean. Let cool in the pan for 30 minutes before transferring to a wire rack.
- Prepare the glaze by whisking together butter, powdered sugar, and enough milk to achieve a drizzling consistency. Drizzle over the cooled cake.
- Slice and serve your blueberry coffee cake!
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