Imagine waking up to the sweet aroma of freshly baked Blueberry Coffee Cake, its tender crumb perfectly complementing the juicy bursts of blueberries. This delightful cake, with its buttery streusel topping, offers a harmonious blend of textures and flavors, making it an ideal treat for breakfast or as a comforting dessert.
Not only is this Blueberry Coffee Cake a crowd-pleaser, but it’s also incredibly versatile. Whether you’re hosting a brunch, looking for a sweet snack, or simply craving a homemade dessert, this cake fits every occasion. Its simplicity, combined with the rich, satisfying taste of blueberries and a hint of vanilla, creates a timeless classic that everyone will love.
Blueberry Coffee Cake Recipe
Ingredients:
- 1 ½ cups granulated sugar
- ½ cup shortening (or butter)
- 2 eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- 3 cups blueberries (fresh or frozen)
- For the Streusel Topping:
- ½ cup granulated sugar
- ⅓ cup all-purpose flour
- ¼ cup butter, cubed
Directions:
- Preheat oven to 375°F (190°C). Grease a 9×13 inch pan.
- In a large mixing bowl, cream together sugar and shortening. Add eggs, milk, and vanilla, mixing until combined.
- In a separate bowl, stir together flour, baking powder, and salt. Gradually add to the creamed mixture.
- Gently fold in blueberries. The batter will be thick.
- Pour batter into the prepared pan.
- For the streusel topping, combine sugar, flour, and cubed butter until crumbly, and sprinkle over the batter.
- Bake for 35-45 minutes or until a toothpick inserted into the center comes out clean. Allow to cool before serving.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes Kcal: 425 kcal | Servings: 12 servings
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Blueberry Coffee Cake FAQS
Blueberry cake typically has a delightful balance of sweet and slightly tart flavors, thanks to the blueberries. The cake itself is often moist and tender, with the blueberries adding bursts of juicy flavor. If it’s a coffee cake variety, like the Blueberry Coffee Cake, it may also have a cinnamon or sugar streusel topping, which adds a sweet, crumbly texture and a hint of spice, enhancing the overall taste experience.
The calorie content in a blueberry coffee cake can vary depending on the recipe and serving size. For the specific Blueberry Coffee Cake recipe mentioned earlier, it’s approximately 425 calories per serving. This calculation is based on a recipe that yields 12 servings. Keep in mind that different recipes and portion sizes will alter the calorie count.
Coffee cake can generally be kept at room temperature for about 1 to 2 days, as long as it’s covered or stored in an airtight container. If you refrigerate it, it can last up to a week. For longer storage, you can freeze the coffee cake for up to 3 months. Just make sure it’s wrapped properly to avoid freezer burn. When you’re ready to eat it, let it thaw at room temperature or gently warm it in the oven.
Coffee cake pairs well with coffee primarily because of its sweet flavor and moist, dense texture, which complements the rich, slightly bitter taste of coffee. The sweetness of the cake can balance the bitterness of the coffee, creating a harmonious taste experience. Additionally, coffee cakes often have a crumbly streusel topping or a hint of spice, which can enhance the flavors found in many coffee blends. The combination is not just about taste but also about the tradition of enjoying a sweet treat with a hot beverage, making it a perfect pairing for a relaxing break or a casual gathering.
Blueberry Coffee Cake
Start your day right with a slice of our scrumptious Blueberry Coffee Cake – a delightful blend of sweetness and comfort! ????☕
- Total Time: 50 minutes
- Yield: 12 servings 1x
Ingredients
- 1 ½ cups granulated sugar
- ½ cup shortening (or butter)
- 2 eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- 3 cups blueberries (fresh or frozen)
- For the Streusel Topping:
- ½ cup granulated sugar
- ⅓ cup all-purpose flour
- ¼ cup butter, cubed
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 inch pan.
- In a large mixing bowl, cream together sugar and shortening. Add eggs, milk, and vanilla, mixing until combined.
- In a separate bowl, stir together flour, baking powder, and salt. Gradually add to the creamed mixture.
- Gently fold in blueberries. The batter will be thick.
- Pour batter into the prepared pan.
- For the streusel topping, combine sugar, flour, and cubed butter until crumbly, and sprinkle over the batter.
- Bake for 35-45 minutes or until a toothpick inserted into the center comes out clean. Allow to cool before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 425 kcal
Keywords: blueberry, cake