This Blueberry Coffee Cake Recipe features bursts of sweet/tart blueberries in a rich, yet fluffy buttery vanilla cake.
Earlier this summer my mom came down to Florida to visit. When mom comes into town, there are two things that I typically do:
1) Deep clean things that I typically overlook (like outside windows and inside closets).
2) Take stock of what’s in my fridge/freezer/pantry, and what homemade treats I want to have on hand.
One of the things I appreciate about cooking for my mom is the fact that she’s not picky, especially when it comes to things like baked goods. I knew she’d enjoy just about anything I wanted to whip up, especially if fruit was involved.
I decided to go with coffee cake that can be enjoyed for breakfast or as a mid-morning or mid-afternoon snack paired with tea or coffee. There was a big container of blueberries in the fridge, so I knew they were fated for that coffee cake. They turned out to be the perfect addition!
Blueberry Coffee Cake Recipe
Don’t be intimidated by a crumble topping. It’s as easy as mixing up butter, sugar, and flour with a fork until crumbly!
This Blueberry Coffee Cake Recipe is quick and easy to whip up. And you probably already have most ingredients on hand.
It has a lovely crumb, a delicate balance between being rich and fluffy, with a buttery vanilla flavor. The blueberries add a sweet/tart burst and the crumble topping takes it over the top, so to speak.
Pro Tip: You could use any berries you have on hand for this. Raspberries or blackberries would also be delicious!
How Do You Keep Blueberries From Sinking in a Cake?
Pat the blueberries dry and then toss them with a little bit of flour to help then stick to the batter and prevent them from sinking in your cake.
I find about 1/2 teaspoon of flour for every 1/2 cup of blueberries works well.
Can I Freeze Coffee Cake?
Yes! This Blueberry Coffee Cake Recipe freezes very well.
How to Freeze Coffee Cake:
- Wrap the cake well with aluminum foil.
- Place it into a zip-top freezer bag.
- Label the bag with the date and the contents.
- Freeze for up to 3 months.
- Let the cake come to room temperature before serving.
More Fruity Cake Recipes to Try:
- Strawberry Streusel Sour Cream Coffee Cake
- Peach Cake
- Orange Chiffon Layer Cake with Almond Orange Italian Meringue Buttercream
- Dark Chocolate Olive Oil Cake with Blueberries and Ginger
- French Apple Cake
- Upside-Down Spiced Maple Pear Sour Cream Cake
- Pineapple Cardamom Coffee Cake with Coconut Crumb Topping
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Blueberry Coffee Cake Recipe
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 4 tablespoons unsalted butter at room temperature
- 4 tablespoons avocado oil or other neutral-flavored oil
- 1 1/4 cups sugar
- 2 large eggs
- 3/4 cup buttermilk
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 cups fresh blueberries patted dry
- 1/2 tablespoon all-purpose flour
- Preheat the oven to 350F; butter and flour a 9-inch round cake pan.
- For the crumble topping, use a fork to combine the sugar, flour, salt, and vanilla, and then cut in the butter until it looks like coarse meal. Set aside for now.
- For the batter, sift together the flour, baking powder, baking soda, and salt in a medium bowl and set aside.
- In a large bowl, cream together the butter, oil, and sugar, and then beat in the eggs, buttermilk, and vanilla.
- Stir the dry ingredients into the wet half at a time, being careful not to over-mix. Gently toss together the blueberries and 1/2 tablespoon flour. Fold the blueberries into the batter.
- Pour the batter into the prepared cake pan and sprinkle on the crumble topping.
- Bake until a wooden pick inserted in the center comes out clean, about 1 hour, to 1 hour, 15 minutes.
- Cool completely before cutting and serving.
- To Freeze: Wrap the cake well with aluminum foil. Place it into a zip-top freezer bag. Label the bag with the date and the contents. Freeze for up to 3 months. Let the cake come to room temperature before serving.
This post was first published on An Edible Mosaic on September 20, 2017. I updated it with more information on April 7, 2020.
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