If you’re looking for a delightful treat to start your day or accompany your afternoon coffee, look no further than this delicious blueberry coffee cake. Bursting with fresh blueberries and a hint of cinnamon, this recipe combines comfort with a burst of flavor, making it a perfect choice for any occasion.

Growing up, my grandmother would always bake this blueberry coffee cake during the holidays. The warm, comforting aroma of cinnamon and blueberries would fill the house, drawing everyone to the kitchen. It’s a recipe that’s been passed down for generations, and each time I prepare it, I’m reminded of those cherished family gatherings. The simple joy of sharing a homemade slice with my loved ones is priceless, and it’s a tradition I look forward to every year.

Why You’ll Love This Recipe

This blueberry coffee cake offers a unique balance of sweetness and tartness, courtesy of the fresh blueberries. The streusel topping adds a delightful crunch that contrasts with the soft, tender cake. It’s an ideal choice for breakfast, brunch, or a snack. Plus, the recipe is simple to follow, requiring common pantry ingredients, which makes it convenient for impromptu baking sessions.

Recipe Steps

Step 1

Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. This ensures your cake bakes evenly without sticking.

Step 2

In a large bowl, mix 2 cups of all-purpose flour, 1 cup of sugar, and 1 tablespoon of baking powder. Whisk them well to combine, ensuring there are no lumps.

Step 3

Add in 1/2 cup of melted butter, 2 large eggs, and 1 cup of milk. Stir until the batter is smooth and well combined. Gently fold in 2 cups of fresh blueberries to evenly distribute them throughout the batter.

Step 4

Pour the batter into the prepared pan. For the streusel topping, combine 1/2 cup of flour, 1/2 cup of brown sugar, and 1 teaspoon of cinnamon. Sprinkle this mixture evenly over the batter.

Step 5

Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool for at least 10 minutes before slicing and serving.

Storage Options

Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate it for up to a week. If you’d like to freeze it, wrap the cake tightly in plastic wrap and place it in a freezer-safe bag. To reheat, let the cake thaw at room temperature and warm slices in the oven for a few minutes to regain that freshly-baked texture.

Variations & Substitutions

You can easily adapt this recipe to suit different dietary needs. For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. If you’re looking to reduce sugar, you can replace half the sugar with a natural sweetener like stevia. For added flavor, consider adding a teaspoon of vanilla extract or lemon zest to the batter.

Frequently Asked Questions

Can I use frozen blueberries instead of fresh ones? Yes, you can use frozen blueberries for this recipe. Just make sure to thaw them before adding to the batter to prevent excess moisture from altering the cake’s texture. Pat them dry with a paper towel to remove any extra liquid.

What can I serve with blueberry coffee cake? This coffee cake pairs beautifully with a cup of coffee or tea, making it a delightful breakfast or afternoon snack. You can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a more indulgent dessert.

How can I tell when the coffee cake is done? The best way to check is to insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs clinging to it, the cake is done. Additionally, the edges should be a golden brown and slightly pulling away from the pan.