Blueberry Coffee Cake: A Delicious Recipe for Your Morning Routine

Blueberry Coffee Cake is a delightful treat that perfectly combines the rich flavors of fresh blueberries with a moist, tender crumb. This recipe has a special place in my heart, as it brings back fond memories of family gatherings and lazy Sunday mornings spent enjoying a warm slice with a steaming cup of coffee. The origins of coffee cake can be traced back to Europe, where it was traditionally served alongside coffee during social gatherings, making it a beloved staple in many households.

What I love most about Blueberry Coffee Cake is its versatility; it can be enjoyed as a breakfast item, a snack, or even a dessert. The burst of juicy blueberries adds a refreshing sweetness, while the crumbly topping provides a satisfying crunch. Not only is this cake delicious, but it’s also incredibly easy to make, making it a go-to recipe for both novice and experienced bakers alike. Join me as we dive into this scrumptious recipe that is sure to become a favorite in your home!

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup milk
• 2 large eggs
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups fresh blueberries (or frozen, thawed and drained)
• 1 tablespoon lemon juice (optional, for added flavor)
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/4 cup chopped nuts (optional, for topping)

Preparing the Batter

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line it with parchment paper for easy removal.
2. In a large mixing bowl, cream together the softened 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.
3. Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract and lemon juice (if using) until fully combined.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk. Start and end with the flour mixture, mixing just until combined. Be careful not to overmix; a few lumps are perfectly fine.
5. Gently fold in the blueberries using a spatula. If you’re using frozen blueberries, make sure they are thawed and drained to prevent the batter from turning blue.

Preparing the Topping

1. In a small bowl, combine the brown sugar, ground cinnamon, and chopped nuts (if using). Mix well to ensure the ingredients are evenly distributed.

Assembling the Cake

1. Pour half of the batter into the prepared baking pan, spreading it evenly across the bottom.
2. Sprinkle half of the brown sugar topping mixture over the batter.
3. Carefully pour the remaining batter over the topping, spreading it gently to cover. Be cautious not to disturb the layer below.
4. Finally, sprinkle the remaining brown sugar topping mixture over the top of the cake batter.

Baking the Cake

1. Place the baking pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly springy to the touch.
2. Once baked, remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes. This will make it easier to remove from the pan.
3. After cooling, carefully transfer the cake to a wire rack to cool completely. If you used parchment paper, you can lift the cake out of the pan using the edges of the paper.

Serving Suggestions

1. Once the cake is completely cooled, slice it into squares or rectangles. This blueberry coffee cake is perfect for breakfast, brunch, or as a delightful afternoon snack with a cup of coffee or tea.
2. For an extra touch, you can dust the top with powdered sugar before serving or serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious dessert.

Storage Tips

1. If you have any leftovers (which is rare because it’s so delicious!), store the cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week.
2. For longer storage, consider freezing the cake. Wrap individual slices in plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to 3 months. When you’re ready to enjoy, simply thaw at room temperature or warm in the microwave for a few seconds.

Conclusion:

In summary, this Blueberry Coffee Cake is an absolute must-try for anyone who loves a delightful blend of sweet and tangy flavors. The moist, tender crumb paired with the burst of juicy blueberries makes it a perfect treat for breakfast, brunch, or even as a cozy afternoon snack with your favorite cup of coffee or tea. For serving suggestions, I recommend dusting the top with a light sprinkle of powdered sugar for an elegant touch, or you could even add a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert option. If you’re feeling adventurous, consider experimenting with different fruits like raspberries or peaches, or even adding a hint of lemon zest to the batter for an extra zing. I truly encourage you to give this Blueberry Coffee Cake a try. It’s not just a recipe; it’s an experience that brings warmth and joy to any gathering. Once you’ve baked it, I’d love to hear about your experience! Share your thoughts, variations, or even a photo of your creation. Let’s spread the love for this delicious treat together! Print