Catch a whiff of freshly baked blueberry coffee cake wafting through your kitchen—it’s like getting a warm hug from your oven. The sweet aroma dances around you, tempting you to take that first bite where moist cake meets juicy blueberries in a delightful symphony of flavor. Picture this scene: it’s Sunday morning, and the sun peeks through your kitchen window as you savor a slice with your favorite cup of joe.
This isn’t just any ordinary coffee cake; it’s the star of brunch gatherings and the secret weapon for impressing guests. I remember the first time I made this treat—it was an impromptu gathering with friends, and this cozy dessert turned my kitchen into a haven of laughter and crumbs.
Why You'll Love This Recipe
- This irresistible blueberry coffee cake is as easy to make as it is to devour
- The balance of sweet blueberries and buttery cake creates an unforgettable flavor experience
- Visually stunning with its vibrant color contrast makes it a showstopper on any table
- Perfect for breakfast or dessert, it fits any occasion seamlessly
I served this at our last family get-together, and everyone was clamoring for seconds—talk about winning over hearts (and stomachs)!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- All-Purpose Flour: A must-have for structure; sifting helps create lightness in your cake.
- Granulated Sugar: Sweetens the deal; brown sugar can add moisture if you’re feeling adventurous.
- Baking Powder: This magical powder ensures your cake rises beautifully; check the expiration date for best results.
- Salt: Just a pinch enhances flavor; don’t skip it!
- Unsalted Butter: Use softened butter for easy mixing; let it come to room temperature before starting.
- Eggs: Two large eggs bind everything together; always use fresh eggs for optimal results.
- Milk: Whole milk yields richness—you can substitute buttermilk for extra tang.
- Vanilla Extract: A splash adds warmth and depth; homemade vanilla extract is even better if you have it!
- Fresh Blueberries: The star ingredient; opt for plump berries—frozen works too but reduce bake time slightly.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease a 9-inch round pan with butter or cooking spray so nothing sticks.
Mix Dry Ingredients: In one bowl, whisk together flour, sugar, baking powder, and salt until well combined—this will be your dry mix magic.
Cream Butter and Sugar: In another bowl, cream softened butter until fluffy—add sugar gradually while mixing until light and airy. The texture should make you want to dive in headfirst!
Add Eggs and Vanilla: Next up! Crack in those eggs one at a time while mixing continuously. Add vanilla extract like it’s liquid gold—trust me; your taste buds will thank you later.
Combine Wet and Dry Ingredients: Gradually add your dry ingredients to the butter mixture while alternating with milk. Mix gently until just combined—overmixing leads to sad rubbery cake!
Add Blueberries and Fold Gently: Now comes the fun part! Fold fresh blueberries into the batter carefully so they don’t burst their juicy goodness everywhere—unless you want purple polka dots in your batter!
Bake Until Golden Brown : Pour the batter into your prepared pan and smooth out the top. Bake for around 40-45 minutes or until golden brown—the house will smell incredible! Insert a toothpick into the center; if it comes out clean or with crumbs (not batter), it’s ready.
Once cooled slightly, slice yourself a piece (or two) because you’ve earned it! Serve warm or at room temperature with a side of whipped cream if you’re feeling fancy.
Enjoy every bite of this delicious blueberry coffee cake that will surely become a family favorite!
You Must Know
- Blueberry coffee cake is a delightful blend of sweet, tart, and buttery flavors
- The warm, inviting aroma fills your kitchen, creating a cozy atmosphere perfect for gatherings
- Each bite offers a soft texture, bursting with juicy blueberries that will have everyone coming back for seconds
Perfecting the Cooking Process
Start by creaming the butter and sugar until fluffy, then gradually mix in eggs. Fold in flour and baking powder for lightness. Finally, gently stir in blueberries to avoid crushing them.
Add Your Touch
Feel free to swap blueberries with raspberries or blackberries for a twist. You can also sprinkle cinnamon or nutmeg atop the batter for extra warmth and flavor.
Storing & Reheating
Store leftover blueberry coffee cake in an airtight container at room temperature for up to three days. To reheat, pop individual slices in the microwave for 10-15 seconds or enjoy cold with a cup of coffee.
Chef's Helpful Tips
- Always use fresh blueberries; frozen ones can make the batter soggy
- Make sure your butter is softened for easy mixing
- A sprinkle of powdered sugar on top adds a lovely finishing touch!
Baking blueberry coffee cake reminds me of family brunches where laughter echoed through the house and everyone’s plates were filled to the brim.
FAQ
Can I use frozen blueberries in blueberry coffee cake?
Yes, but fresh blueberries yield better texture and flavor in the cake.
How do I know when my blueberry coffee cake is done?
Insert a toothpick into the center; it should come out clean when it’s fully baked.
Can I make this recipe gluten-free?
Absolutely! Substitute regular flour with a gluten-free blend for delicious results.
Delightful Blueberry Coffee Cake Recipe
- Total Time: 1 hour
- Yield: Serves 12 1x
Description
Indulge in this easy and delightful blueberry coffee cake, featuring a moist texture and bursting with fresh blueberries—perfect for breakfast or dessert.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter (softened)
- 2 large eggs
- 1 cup whole milk
- 1 tsp vanilla extract
- 1.5 cups fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round pan.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, cream softened butter until fluffy; gradually add sugar until light and airy.
- Beat in eggs one at a time and then mix in vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with milk, mixing gently.
- Fold in the fresh blueberries carefully to avoid breaking them.
- Pour the batter into the prepared pan and smooth the top. Bake for 40-45 minutes or until golden brown. A toothpick inserted should come out clean.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 240
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
