Blueberry Coffee Cake is a delightful and comforting baked treat that pairs perfectly with your morning coffee or tea. This classic cake is a testament to the simple pleasures of home baking, combining the sweetness of ripe blueberries with the rich, tender crumb of a coffee cake.
Each bite of this delectable creation offers a burst of juicy blueberries enveloped in a moist, buttery cake, often topped with a crumbly streusel topping for that extra layer of flavour and texture. Whether enjoyed as a breakfast indulgence, an afternoon snack, or a dessert, Blueberry Coffee Cake embodies the warmth and hospitality of home cooking.
How To Make This Recipe
For the Cake:
- 200g (7 oz) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 115g (4 oz) unsalted butter, softened
- 150g (5 oz) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 240ml (1 cup) sour cream
- 150g (5 oz) fresh blueberries (you can also use frozen, but do not thaw them)
For the Streusel Topping:
- 50g (1.7 oz) granulated sugar
- 50g (1.7 oz) all-purpose flour
- 50g (1.7 oz) cold unsalted butter, cubed
1. Preheat the Oven:
- Preheat your oven to 180°C (350°F). Grease and flour a 23 cm (9-inch) round cake pan.
2. Prepare the Streusel Topping:
- In a small bowl, combine the granulated sugar and flour for the streusel.
- Add the cold cubed butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until you have a crumbly mixture. Set aside.
3. Make the Cake Batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry mixture to the wet mixture, alternating with the sour cream, beginning and ending with the dry mixture. Mix until just combined.
- Gently fold in the fresh blueberries.
4. Assemble the Cake:
- Pour the cake batter into the prepared cake pan and spread it evenly.
- Sprinkle the streusel topping evenly over the cake batter.
- Bake in the preheated oven for approximately 35-40 minutes, or until a toothpick inserted into the centre of the cake comes out clean or with a few moist crumbs.
6. Cool and Serve:
- Allow the Blueberry Coffee Cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
7. Slice and Enjoy:
- Slice and serve your delicious homemade Blueberry Coffee Cake as a delightful treat for breakfast, brunch, or dessert.
This simple recipe yields a moist and tender coffee cake with bursts of sweet blueberry goodness and a crumbly streusel topping—a perfect companion to your favourite cup of coffee or tea.
Tips Of Recipe
Creating a delightful Blueberry Coffee Cake is a rewarding experience, and these tips will help you achieve the best results:
1. Choose Fresh Blueberries:
- Whenever possible, use fresh blueberries for their juiciness and natural sweetness. If using frozen blueberries, do not thaw them before adding to the batter.
2. Properly Measure the Flour:
- When measuring flour, spoon it into the measuring cup and level it off with a flat edge for accuracy. Avoid scooping flour directly from the container.
3. Room Temperature Ingredients:
- Ensure that your butter, eggs, and sour cream are at room temperature. This helps in achieving a smooth and evenly textured cake.
4. Do Not Overmix:
- Mix the batter until the ingredients are just combined. Overmixing can lead to a denser cake.
5. Evenly Distribute Blueberries:
- When folding in the blueberries, distribute them evenly throughout the batter for consistent blueberry flavour in each slice.
6. Streusel Consistency:
- For a crumbly streusel topping, work the cold cubed butter into the sugar and flour until it resembles coarse crumbs.
7. Check Doneness:
- Use the toothpick test to determine if the cake is done. Insert a toothpick into the centre; if it comes out clean or with a few moist crumbs, the cake is ready.
8. Allow to Cool:
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. This prevents the cake from sticking to the pan.
9. Serve Fresh:
- Blueberry Coffee Cake is at its best when served fresh. However, you can store leftovers in an airtight container at room temperature for a day or two.
10. Get Creative: – Feel free to add a touch of lemon zest or almond extract for extra flavour depth.
11. Enjoy Variations: – Experiment with different types of berries or a mix of berries to create your own unique coffee cake.
By following these tips, you’ll be well-prepared to bake a Blueberry Coffee Cake that’s bursting with flavour and has a moist, tender crumb—perfect for any occasion.
Frequently Asked Questions
- Can I use frozen blueberries for this recipe?
- Yes, you can use frozen blueberries. However, it’s best to use them straight from the freezer without thawing to prevent excess moisture in the batter.
- What type of sour cream should I use?
- You can use regular or low-fat sour cream. Greek yogurt can also be a suitable substitute for sour cream.
- Can I make this cake in advance?
- Yes, you can prepare Blueberry Coffee Cake in advance and store it in an airtight container at room temperature for a day or two. However, it’s best when freshly baked.
- How do I store leftovers?
- Leftover cake can be stored in an airtight container at room temperature. You can also refrigerate it to extend its shelf life.
- Can I use other fruits instead of blueberries?
- Absolutely! You can experiment with various fruits like raspberries, blackberries, or a combination of berries for a different flavour profile.
- Can I make this cake gluten-free?
- You can try using a gluten-free flour blend in place of regular flour, but the texture and taste may differ slightly.
- Why did my streusel sink into the cake?
- If the streusel sinks, it might be due to the batter being too thin or the streusel being too heavy. Ensure an even distribution of streusel on top.
- Can I add nuts to the streusel topping?
- Yes, chopped nuts like almonds, pecans, or walnuts can be a delightful addition to the streusel.
- Do I need to refrigerate the cake overnight?
- While refrigeration isn’t necessary, some people enjoy the flavour of coffee cake even more the next day as it allows the flavours to meld.
- How can I prevent the cake from sticking to the pan?
- Properly grease and flour the cake pan or use parchment paper to line the bottom for easy removal.
- Can I freeze Blueberry Coffee Cake?
- Yes, you can freeze it for up to three months. Wrap it tightly in plastic wrap and then in foil or an airtight container before freezing.
- What’s the best way to reheat leftover coffee cake?
- You can reheat individual slices in the microwave for a few seconds or warm the whole cake in the oven at a low temperature.
These frequently asked questions provide insights into making, storing, and customizing your Blueberry Coffee Cake, ensuring that your baking experience is as enjoyable as the delicious end result.
Nutrition Facts for One Slice (1/12th) of Blueberry Coffee Cake
Calories: Approximately 250-300 calories per slice
Protein: Around 3-4 grams
Fat: Approximately 12-15 grams
- Saturated Fat: About 7-9 grams
- Trans Fat: Varies based on ingredients used
Carbohydrates: Approximately 35-40 grams
- Dietary Fiber: Around 1-2 grams
- Sugars: Approximately 15-20 grams
Cholesterol: Typically, Blueberry Coffee Cake contains a moderate amount of cholesterol due to the butter and eggs used in the recipe.
Sodium: Approximately 200-250 milligrams
Vitamins and Minerals:
- Calcium: Provides a small amount of calcium.
- Iron: Contains a minimal amount of iron.
Note: These nutritional values are approximate and can vary based on the specific ingredients and portion size used. Blueberry Coffee Cake is a delightful treat but should be enjoyed in moderation as part of a balanced diet.