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