Blueberry Coffee Cake

Dense, moist cake & sweet blueberries come together in the perfect balance of cake & berries in this blueberry coffee cake. Simple ingredients & easy prep!

Blueberry coffee cake is one of those cake recipes that never fails to impress. Like all blueberry cake recipes, the moist cake is complemented by layers of berries.

It’s a worthy addition to your list of Easter recipes! I really love the simple glaze on top. It gives it a finished look that will make it stand out among other Easter dessert recipes. Pull out the mixer, and let’s get started!

I can’t get enough blueberry recipes! Classic blueberry cobbler or blueberry muffins are, of course, on my list, but you gotta try blueberry boy bait. They say one taste of this delicious dessert would be all it took to convince a fella to marry you! Now, that’s impressive!

WHAT I LOVE ABOUT THIS RECIPE
Moist, tender cake
Perfectly sweet layers of blueberries
The sweet glaze
Pretty presentation

HOW TO MAKE BLUEBERRY COFFEE CAKE RECIPE
Cream together the sugar and butter until fluffy and add in the eggs. Mix the dry ingredients in a separate bowl. Add them to the egg mixture, alternating with the sour cream until well combined.

Combine the cinnamon, flour, and brown sugar in a small bowl. Layer 1/3 of the batter in the bottom of the pan. Top with the cinnamon mixture and a layer of blueberries. Repeat.

Top with the remaining batter. Bake until a toothpick inserted in the middle comes out clean.

Once the cake is cooled, combine the powdered sugar and milk to make a glaze. Drizzle over the cake and top with more blueberries.

BLUEBERRY CAKE RECIPE NOTES
Making this blueberry cake is pretty straightforward, but here are some tips to help you out!

Don’t Overbake – the major reason for dry cake is over baking. Monitor the cake closely and check it at the shortest time interval suggested. Continue to check the cake every couple of minutes until it has pulled away from the pan slightly, and the toothpick comes out clean.

Tips For Making The Perfect Blueberry Coffee Cake

Measure the flour correctly– Never directly scoop flour out of the container with the measuring cup.

First, fluff up the flour in the bag or the container with a fork. It should be light and airy. Then, spoon it into the measuring cup until it is above the rim and scrape the excess back into the container. Too much flour makes for a dry cake!
While you can sift your flour into a bowl before you measure, I’ve found that’s usually not necessary. Just make sure you give the flour a good fluff, and you’re all set.
Coffee Cake Ingredient Notes
There are no fancy ingredients in this coffee cake, but here are a couple of things to remember.

Dairy – you need to use real butter and full-fat sour cream for the most decadent results.

Berries – Fresh blueberries work best in this recipe. But if you’re in a pinch and can’t find fresh, frozen blueberries will work just fine. There’s a trick to it, though.

Make sure you don’t let the blueberries thaw. Measure them out into your batter while they’re still frozen. If you let them thaw first, your batter will turn a lovely shade of purple.
Storing Tips
Store this cake in a well-sealed container in a cool spot.

Can You Freeze This?
You can also freeze this cake for about three months. If you’re freezing as a make-ahead plan, I suggest glazing just before serving. If you’re freezing an already glazed cake, put the cake unwrapped in the freezer for a couple of hours until the glaze hardens. Then wrap it in several layers of cling wrap and foil.

Defrost it in the fridge overnight. The flavor and texture will deteriorate if frozen for too long.

Make Ahead Tips

This cake will keep in the fridge for about a week! This gives you plenty of time to plan ahead for family visits, holidays, and church events. I love that kind of flexibility!

How Long Can You Keep This In The Fridge?
According to food handling guidelines, this cake will last 3-4 days in the fridge.

Tools to Make
You’ll need a stand mixer with a bowl or a handheld mixer. You’ll also need measuring spoons and cups, a bundt pan, and a spatula.

Serving Recommendations

My blueberry coffee cake recipe pairs wonderfully with a hot cappuccino, Americano, espresso, or tea! You can serve with a nice big glass of cold milk for younger eaters.

If you want a heavy breakfast, you can pair it with breakfast casserole, tater tot breakfast casserole, or Bisquick breakfast casserole!

FRUIT CAKE RECIPES VARIATIONS
You gotta love fruit cake recipes! Here are some variations to consider!

For to die for blueberry muffins, you need loads of berries and a delicious cake that supports them. This recipe would work well and easily become coffee cake muffins with or without blueberries! Blueberry oatmeal muffins are another good choice.
Lemon and blueberry are an award-winning combination in a lemon blueberry cake. You can also tap into this flavor combo with recipes like lemon blueberry muffins and lemon blueberry bars. They’re full of flavor and bursting with berries!
You could definitely try the berry and peach combo, try the peach blueberry cake too. Of course, you can never go wrong with good ol’ bisquick peach cobbler for a classic peach dessert.

BLUEBERRY COFFEE CAKE
Dense, moist cake & sweet blueberries come together in the perfect balance of cake & berries in this blueberry coffee cake. Simple ingredients & easy prep!
PREP TIME 25minutes mins
COOK TIME 55minutes mins
TOTAL TIME 1hour hr 20minutes mins
SERVINGS: 12 Servings

INGREDIENTS

▢3/4 cup butter
▢1 1/2 cups sugar
▢4 eggs large
▢1 teaspoons vanilla extract
▢3 cups all-purpose flour
▢1 1/2 teaspoons baking powder
▢3/4 teaspoon baking soda
▢1/4 teaspoon salt
▢1 cup sour cream
Filling
▢1/4 cup brown sugar packed
▢1 tablespoon all-purpose flour
▢1/2 teaspoon ground cinnamon

▢2 cups blueberries fresh
Glaze
▢1 cup confectioners sugar
▢2-3 tablespoons milk 2%
Garnish
▢1/2 cup blueberries optional

INSTRUCTIONS
Grease and flour a bundt or tube pan; Set aside. Preheat the oven to 350 degrees.
Cream butter and sugar together in a large bowl until light and fluffy. Add in the eggs one at a time, mixing until yellow disappears, then the vanilla.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

To the creamed butter and sugar mixture add, alternately, flour mixture and sour cream, beginning and ending with flour mixture, beating well after each addition.
In a small bowl combine brown sugar, flour, and cinnamon; Set aside.
Pour a third of the batter into a prepared baking pan, spreading evenly. Sprinkle half of the brown sugar mixture over the batter in the pan, then place half of the blueberries on top. Repeat layers then top with the remaining batter.
Bake until the cake tester inserted in the center comes out clean, about 55-65 minutes or until. Allow cake to cool in the pan, set on a wire baking rack, for 10 minutes. Remove from pan and let cool completely on wire baking rack.
Meanwhile, prepare the glaze. In a medium mixing bowl, whisk the powdered sugar and 2 tablespoons of milk together until smooth. Add more milk as necessary to obtain a pouring consistency. Drizzle glaze over cooled coffee cake. Garnish with fresh blueberries.

NUTRITION
Serving: 1/12 of the recipe | Calories: 449kcal | Carbohydrates: 69g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 95mg | Sodium: 258mg | Potassium: 167mg | Fiber: 1g | Sugar: 43g | Vitamin A: 565IU | Vitamin C: 3.1mg | Calcium: 67mg | Iron: 1.9mg

Credit: Grandma’s recipe