Blueberry Coffee Cake
This blueberry coffee cake is the perfect treat, whether for a special breakfast or a satisfying dessert. It’s a simple, comforting recipe that uses pantry staples, so you can easily whip it up anytime a craving hits. The classic combination of sweet, juicy blueberries and a tangy sour cream cake creates a match made in heaven, while the buttery, crumbly streusel topping adds a delightful texture. With a simple vanilla glaze drizzled over the top, every bite is pure perfection.
Blueberry Coffee Cake
Ingredients
- 3/4 C butter softened
- 1 C sugar
- 3/4 C brown sugar
- 1/2 C sour cream
- 4 eggs
- 1 tsp. vanilla
- 2 1/2 C flour
- 1 1/4 tsp. baking powder
- 1/4 tsp. salt
- 1 C blueberries
- dash of sugar
glaze:
- 2 Tbsp. butter softened
- 1 1/2 C powdered sugar
- 2 tsp. vanilla
- 2-3 Tbsp. milk
Instructions
- Preheat oven to 350 degrees; grease a 9 x 13″ pan.
- Cream together the butter, sugar and brown sugar.
- Whip in the sour cream, eggs and vanilla.
- Fold in the flour, baking powder and salt.
- Spread into prepared pan.
- Sprinkle the blueberries on top.
- Sprinkle some sugar on top of the blueberries.
- Bake for 25-30 minutes; until a toothpick stuck in the center comes out clean.
Glaze:
- Make the glaze by mixing the butter, powdered sugar and vanilla together. Add enough milk to get a creamy consistency.
- Spread it on the cake while it’s still warm.
- Slice, serve and enjoy!
Step by step directions with photos:
Preheat oven to 350 degrees; grease a 9 x 13″ pan.
Cream together the butter, sugar and brown sugar.
Whip in the sour cream, eggs and vanilla.
Fold in the flour, baking powder and salt.
Spread into prepared pan.
Sprinkle the blueberries on top.
Sprinkle some sugar on top of the blueberries.
Bake for 25-30 minutes; until a toothpick stuck in the center comes out clean.
Make the glaze by mixing the butter, powdered sugar and vanilla together. Add enough milk to get a creamy consistency.
Spread it on the cake while it’s still warm.
Slice, serve and enjoy!
- Ultimate moistness: The sour cream in the batter is the secret ingredient for an exceptionally moist and tender cake. It adds a subtle tanginess that perfectly complements the sweet berries.
- Balanced flavor: This recipe strikes the ideal balance between the fruit’s sweetness and the richness of the cake. It’s not overly sugary, making it an excellent choice for breakfast or brunch.
- Easy to make: This recipe relies on straightforward ingredients and techniques, so even novice bakers can achieve a delicious and impressive result.
- Versatile for any occasion: This cake is at home on a cozy weekend morning or as a grand finale to a family dinner. You can even freeze leftovers for a quick, future treat.
- Don’t overmix: For a tender crumb, be careful not to overmix your batter. Over-stirring can lead to a tough, dry cake. Mix just until the wet and dry ingredients are combined.
- Use room temperature ingredients: For the best results, bring your eggs and sour cream to room temperature about 30 minutes before you start baking. This helps them combine more smoothly with the rest of the ingredients.
- Keep the blueberries from sinking: To prevent the blueberries from all sinking to the bottom, toss them with a tablespoon of flour before folding them into the batter. This light coating helps suspend them throughout the cake.
- Customize with toppings: While the vanilla glaze is classic, you can get creative. Add a streusel topping with cinnamon and brown sugar, or include some chopped pecans for an extra crunch.
- Serve warm: This coffee cake is best served slightly warm, perhaps with an extra drizzle of vanilla glaze or a scoop of vanilla ice cream for dessert.
- Store leftovers: Store any leftover cake in an airtight container at room temperature for up to two days. For longer storage, you can keep it in the refrigerator for up to a week.
- Freeze for later: This cake freezes beautifully. For make-ahead purposes, you can freeze it without the glaze. Once you’re ready to serve, thaw it completely and then add the fresh glaze.
Looks delicious. Would be great for lunchboxes too.
Delicious! I would be happy to eat this warm, on a cold night, with a big glug of custard. Yummy. Sammie http://www.feastingisfun.com