Traditional Blueberry Coffee Cake

🕒 Prep: 15 min
🔥 Cook: 40 min
🍽 Serves: 8

Welcome to the comfort of homemade baking with this Traditional Blueberry Coffee Cake. It’s the perfect balance of sweet, tart, and crumbly goodness that brightens up any morning or afternoon. Let’s dive into this simple yet delightful recipe that’s sure to become a favorite in your household.

Why You'll Love This Recipe

  • Full of fresh, juicy blueberries that burst with flavor in every bite.
  • Easy to make with simple ingredients you likely already have at home.
  • Perfectly moist and soft texture that pairs wonderfully with your favorite hot beverage.
  • Quick to prepare and ideal for any occasion, from family breakfasts to friendly gatherings.

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 tsp baking powder
1/2 tsp salt
1 cup milk
2 large eggs
1 tsp vanilla extract
1 1/2 cups fresh blueberries
1/4 cup brown sugar
1/2 tsp ground cinnamon

Step-by-step Instructions

First things first, preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. This ensures your cake won’t stick, and it’ll bake evenly. In a medium bowl, whisk together the flour, baking powder, and salt. It’s important to mix these dry ingredients separately so they’re evenly distributed in your batter.

Next, in a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This step is key for a tender cake, so take your time here. Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Stir in the vanilla extract for that lovely aroma.

Now, it’s time to bring the batter together. Gradually add the dry ingredients to the butter mixture, alternating with the milk. This method helps prevent overmixing, which can make your cake tough. Mix until just combined — a few lumps are okay. Gently fold in the blueberries, being careful not to crush them too much.

Pour the batter into your prepared cake pan and spread it evenly. In a small bowl, mix the brown sugar and cinnamon together, then sprinkle this mixture evenly over the top of the batter. This will create a delicious, slightly crunchy topping as it bakes.

Bake in your preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. This helps it firm up a bit and makes it easier to slice.

Tips & Tricks

  • For best results, ensure your butter is truly softened. It should be pliable but not melting.
  • If you’re using frozen blueberries, do not thaw them. Toss them in a bit of flour to prevent them from sinking in the batter.
  • To prevent overmixing, use a spatula to gently fold ingredients rather than a mixer for the final steps.

Serving Suggestions

This blueberry coffee cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. For a morning treat, enjoy a slice with a hot cup of Earl Grey tea or a creamy cappuccino.

Frequently Asked Questions

Can I use frozen blueberries?
Yes, frozen blueberries work well. Just toss them in a bit of flour before folding them into the batter to prevent them from sinking.
How do I store the coffee cake?
Store it in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
Can I substitute the milk with a non-dairy option?
Absolutely! Almond milk or oat milk can be used as a substitute for regular milk.

Ingredients Explained

All-purpose flour forms the base structure of the cake, giving it body and texture. Granulated sugar adds sweetness, while unsalted butter ensures a rich, tender crumb. The baking powder helps the cake rise, making it light and fluffy.

Salt enhances the flavors, making the sweetness stand out. Milk provides moisture, ensuring the cake isn’t dry. Eggs bind everything together and add richness, while vanilla extract brings a warm, aromatic flavor.

Fresh blueberries are the star of the show, offering bursts of juiciness and sweet-tart flavor. Brown sugar adds a hint of molasses and depth to the topping, while ground cinnamon infuses a comforting warmth.

Simplified Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
4. Beat in the eggs one at a time, then add the vanilla extract and mix well.
5. Gradually add the dry ingredients to the butter mixture, alternating with milk, mixing until just combined.
6. Gently fold in the blueberries, being careful not to overmix.
7. Pour the batter into the prepared cake pan and spread evenly.
8. In a small bowl, combine the brown sugar and cinnamon. Sprinkle the mixture evenly over the batter.
9. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

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