Wild Blueberry Coffee Cake is a delightful treat that perfectly combines the rich flavors of coffee and the natural sweetness of wild blueberries. As I take a bite of this moist, tender cake, I am reminded of cozy mornings spent with family, where the aroma of freshly brewed coffee mingles with the scent of baked goods wafting through the air. This recipe has its roots in traditional New England cuisine, where wild blueberries are abundant and celebrated for their vibrant flavor and health benefits.
People love Wild Blueberry Coffee Cake not just for its delicious taste, but also for its delightful texture—crisp on the outside and soft on the inside. It’s the perfect companion for a leisurely brunch or an afternoon pick-me-up. Plus, it’s incredibly convenient to make, allowing you to whip up a batch in no time. Whether you’re serving it to guests or enjoying a slice with your morning coffee, this cake is sure to become a beloved staple in your kitchen.
Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups wild blueberries (fresh or frozen)
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup chopped walnuts or pecans (optional)
Preparing the Batter
- 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.
- 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.
- Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract, lemon juice, and lemon zest until everything is well combined.
- 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 sour cream. Start and end with the flour mixture, mixing just until combined. Be careful not to overmix, as this can make the cake dense.
- Gently fold in the wild blueberries. If you’re using frozen blueberries, there’s no need to thaw them; just toss them in directly. If you’re using fresh blueberries, rinse them gently and pat them dry before adding.
Preparing the Topping
- In a small bowl, combine the brown sugar, ground cinnamon, and chopped nuts (if using). Mix well to ensure that the nuts are evenly coated with the sugar and cinnamon.
Assembling the Cake
- Pour half of the batter into the prepared baking pan, spreading it evenly across the bottom.
- Sprinkle half of the brown sugar topping mixture over the batter. This will create a delicious layer of sweetness and crunch.
- Carefully spread the remaining batter over the topping, ensuring it covers it completely. It’s okay if some of the topping peeks through; it will create a lovely texture.
- Finally, sprinkle the remaining brown sugar topping over the top of the cake batter. This will caramelize beautifully while baking, giving the cake a delightful crust.
Cooking Process
- Place the baking pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake during the last few minutes of baking to prevent over-browning.
- 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 without breaking.
- 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 by pulling on the edges of the paper.
Serving Suggestions
- Once the cake is completely cool, you can slice it into squares or rectangles. I love serving this coffee cake with a dusting of powdered sugar on top for an extra touch of sweetness and presentation.
- This wild blueberry coffee cake pairs wonderfully with a hot cup of coffee or tea. It’s perfect for breakfast, brunch, or as a delightful afternoon snack.
- If you want to elevate the experience, consider serving it with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. The warm cake and cold ice cream create a delicious contrast that is simply irresistible!
Storage Tips
- If you have any leftovers
Conclusion:
In summary, this Wild Blueberry Coffee Cake is an absolute must-try for anyone who loves a delightful blend of flavors and textures. The moist, tender crumb paired with the burst of juicy wild blueberries creates a deliciously satisfying treat that’s perfect for breakfast, brunch, or even as a sweet afternoon snack. Not only is it a crowd-pleaser, but it also fills your kitchen with an irresistible aroma that will have everyone asking for seconds! For serving suggestions, I recommend pairing this coffee cake with a hot cup of freshly brewed coffee or a refreshing glass of iced tea. You can also elevate your experience by adding a dollop of whipped cream or a scoop of vanilla ice cream on top for a decadent dessert option. If you’re feeling adventurous, consider experimenting with different fruits like raspberries or blackberries, or even adding a sprinkle of lemon zest to the batter for a zesty twist. I truly encourage you to give this Wild Blueberry Coffee Cake a try. It’s not just a recipe; it’s an experience that you’ll want to share with family and friends. Once you’ve baked it, I’d love to hear about your experience! Share your thoughts, any variations you tried, or even a picture of your creation. Let’s spread the joy of baking together! Print
Wild Blueberry Coffee Cake: A Delicious Recipe for Breakfast or Brunch
- Total Time: 70 minutes
- Yield: 12 servings 1x
Description
Enjoy a moist and fluffy Wild Blueberry Coffee Cake, bursting with juicy blueberries and topped with a crunchy brown sugar and cinnamon mixture. Ideal for breakfast, brunch, or a sweet afternoon snack!
Ingredients
Scale- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups wild blueberries (fresh or frozen)
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- 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.
- In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy (about 3-5 minutes using an electric mixer on medium speed).
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, lemon juice, and lemon zest until well combined.
- 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 sour cream. Start and end with the flour mixture, mixing just until combined. Avoid overmixing.
- Gently fold in the wild blueberries (no need to thaw if using frozen; rinse and pat dry if using fresh).
- In a small bowl, combine the brown sugar, ground cinnamon, and chopped nuts (if using). Mix well to ensure even coating.
- Pour half of the batter into the prepared baking pan, spreading it evenly.
- Sprinkle half of the brown sugar topping mixture over the batter.
- Carefully spread the remaining batter over the topping, covering it completely.
- Sprinkle the remaining brown sugar topping over the top of the cake batter.
- Place the baking pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes.
- Carefully transfer the cake to a wire rack to cool completely.
- Slice the cooled cake into squares or rectangles. Dust with powdered sugar for an extra touch.
- Serve with coffee or tea, or elevate with whipped cream or vanilla ice cream for dessert.
Notes
- Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- This cake can also be frozen for up to 3 months; wrap it tightly in plastic wrap and foil before freezing.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
