Blueberry Coffee Cake
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Blueberry Coffee Cake is the perfect tender cake loaded with fresh blueberries.
Who doesn’t love a good coffee cake? I do, and this recipe for Blueberry Coffee Cake is one of my all-time favorites. The ingredients are simple and quick to put together, and the result is a moist cake that you can serve at pretty much any time of the day.
Blueberry Coffee Cake
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Blueberries are a seasonal berry, so I make this recipe most often in the summer. But it’s gone over really well year-round – I’ve even served it up with cider over the holidays!
This recipe for Blueberry Coffee Cake doesn’t have the classic “crumble” topping you might be used to in a coffee cake. But I promise – you’ll love the glaze on this cake even better!
Why Do They Call It a Coffee Cake?
- Coffee cakes could be called a social dessert. And they have a very social history. The first coffee cakes were brought over to North America from Europe, but they were more like sweetened breads than actual cakes.
- The first cakes that were considered “coffee cakes” were breads that were shared with friends over – you guessed it – coffee. They were enjoyed the same way in Europe and in North America, but it was North Americans that began to play with the recipe.
- Over time, the sweet breads evolved into cakes. And because they were usually served with coffee, they began to be called coffee cakes!
Do Coffee Cakes Have Coffee in Them?
Even though this is a recipe for a Blueberry Coffee Cake, you won’t find any coffee in the ingredients. In fact, there aren’t too many recipes for coffee cake that do contain the drink.
Back in the late 1800s, when people began to slowly turn sweet breads into sweet cakes, there were a few recipes that had coffee in them. Today, though, we call them coffee cakes because they’re a great informal dessert, perfect for sharing with friends over a cup of coffee.
You can serve them with coffee (or tea) for breakfast, or any time of day, really. They’re not as sweet and formal as a layer or sheet cake, and the ingredients are simple. There’s usually one main flavor, like apple, peach or, in this case, blueberry. There’s usually a bit of cinnamon in the ingredients list, and there’s almost always a crumble or glaze topping.
Blueberry Coffee Cake
This recipe for Blueberry Coffee Cake is going to be your favorite. You can serve it when it’s still warm from the oven or you can let it rest at room temperature. My family loves the cake on summer days with a scoop of vanilla ice cream, of you could garnish your Blueberry Coffee Cake with a handful of fresh blueberries!
Any way you choose to serve it, I know you’ll love this recipe for Blueberry Coffee Cake just as much as I do!
- 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
- 1/4 cup brown sugar packed
- 1 tablespoon all purpose flour
- 1/2 teaspoon ground cinnamon
- 2 cups blueberries fresh
- 1 cup confectioners sugar
- 2-3 tablespoon milk 2%
- 1/2 cup blueberries optional
- Grease and flour a bundt or tube pan; Set aside. Preheat the oven to 350 degrees F.
- Cream butter and sugar together in a large bowl until light and fluffy. Add in the eggs one at a time, mixing until yolk disappears, then the vanilla.
- In a separate bowl, whisk together flour, powder, baking soda, and salt. Add to cream mixture alternating with the sour cream until well combined.
- In a small bowl combine brown sugar, flour, and cinnamon; Set aside.
- Pour a third of the batter into prepared baking pan, spreading evenly.
- Sprinkle half of the brown sugar mixture over the batter in in the pan. Place half of the blueberries on top. Repeat layers then top with the remaining batter.
- Bake until 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 information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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