Blueberry Coffee Cake
Nothing says cozy mornings or delightful afternoons quite like a slice of homemade Blueberry Coffee Cake. This dish stands out for its rich, buttery flavor complemented by the sweet burst of fresh blueberries, creating a perfect balance that will warm your heart and fill your home with an irresistible aroma. Whether you’re hosting a brunch get-together with friends or enjoying a quiet moment with a cup of coffee, this coffee cake will make any occasion feel special. Readers will love how easy it is to whip up, and the delightful crumb topping adds an indulgent touch that’s hard to resist!
This Blueberry Coffee Cake is not just a treat for the taste buds, but also a feast for the eyes when it comes out of the oven, golden and inviting. Perfect for brunch, after-school snacks, or even as a simple dessert, this cake is a versatile addition to any table. Each bite is a delightful reminder of why homemade desserts hold a special place in our hearts.
This is what the finished dish looks like when perfectly baked.
Ingredients
- 1 cup fresh blueberries
- 1/2 cup sour cream
- 1/2 cup butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup brown sugar (for crumb topping)
- 1/2 cup all-purpose flour (for crumb topping)
- 1/4 cup butter, melted (for crumb topping)
- 1 teaspoon cinnamon (for crumb topping)
Gather your ingredients to create this delicious coffee cake.
Directions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. This will create the perfect base for your cake.
- Beat in the eggs one at a time. Then stir in the vanilla extract and sour cream for added moisture.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
- Gently fold in the blueberries to avoid breaking them.
- Pour the batter into the prepared cake pan, spreading it evenly.
- For the crumb topping, mix together brown sugar, flour, melted butter, and cinnamon until crumbly. Sprinkle this mixture over the cake batter for a lovely texture.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Keep an eye on it to achieve the perfect golden brown.
- Allow to cool before serving.
Tips & Variations
- Ingredient Substitutions: If you don’t have fresh blueberries, frozen can work in a pinch; just make sure to thaw and drain them first. You can also substitute Greek yogurt for sour cream.
- Optional Variations: For an extra flavor punch, consider adding a zest of lemon to the batter or incorporating nuts like pecans or walnuts into the crumb topping.
- Storage Tips: Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it or even freeze individual slices.
Recipe Information
- Prep time: 15 minutes
- Cook time: 35 minutes
- Total time: 50 minutes
- Servings: 8
- Difficulty level: Easy
This image can be used to illustrate any generic aspect of the recipe or for visual appeal.
Blueberry Coffee Cake
Ingredients
For the Cake
- 1 cup fresh blueberries Can substitute with frozen blueberries if thawed and drained.
- 1/2 cup sour cream Greek yogurt can be used as a substitute.
- 1/2 cup butter, softened For creaming with sugar.
- 1 cup sugar To sweeten the batter.
- 2 large eggs Adds moisture and structure to the cake.
- 1 teaspoon vanilla extract For flavor.
- 1 1/2 cups all-purpose flour Base for the cake batter.
- 1 teaspoon baking powder Leavening agent.
- 1/2 teaspoon baking soda Leavening agent.
- 1/2 teaspoon salt Enhances flavor.
For the Crumb Topping
- 1/2 cup brown sugar For sweetness.
- 1/2 cup all-purpose flour To create the crumbly texture.
- 1/4 cup butter, melted To bind the crumb topping.
- 1 teaspoon cinnamon For additional warmth and flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and sour cream.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared cake pan, spreading it evenly.
Crumb Topping & Baking
- For the crumb topping, mix together brown sugar, flour, melted butter, and cinnamon until crumbly.
- Sprinkle the crumb topping over the cake batter.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.