Beautiful layers of fresh berries and brown sugar separate layers of moist white cake in this easy Blueberry Coffee Cake. Perfect with a sugary glaze!
With our blueberry coffee cake it’s hard to decide which is most pleasing: the fancy cinnamon layers of tender moist cake, its subtle sugary glaze, or the warm chats it invites! Coffee cake is the South’s great conversation starter. It serves its purpose at every event from breakfast with grandma to your best friend’s baby shower. I say strengthening intergenerational social ties like that makes it one healthy blueberry coffee cake! You can’t only measure health in calories!
You are also allowed to save this delicacy for yours truly. I hereby grant you permission! We all need something to encourage us to spring out of bed in the morning face the daily grind with good cheer. A moist cake made with fresh berries sure does the trick! Whether you are preparing this blueberry coffee cake for yourself or for your neighbor, I hope you find this recipe sweet and simple.
How To Make Blueberry Coffee Cake:
This blueberry coffee cake has three components: cake, filling, and glaze. Mix these three components separately, layer the batter and filling in your pan, bake, glaze, and you have yourself a top notch coffee companion!
While some make their blueberry coffee cake with cake mix, or prefer their blueberry coffee cake Bisquick style, this here is a from-scratch shindig.
Cream some butter and sugar, add eggs and vanilla, then blend in the dry ingredients and sour cream. That’s the main cake batter!
The berry beautiful dark filling is a mixture of brown sugar, flour, cinnamon (the spice that was once prized more than gold!), and blueberries.
Here is how the cake is assembled: pour 1/3 of the batter into the pan, then evenly sprinkle half of the filling over it. Pour another 1/3 of the batter on top of that, sprinkle on the remaining filling, then pour on the rest of the batter!
Bake for about an hour. The beautiful glaze is made by whisking powdered sugar and milk. Glaze only when the cake has completely cooled!
Step By Step: How To Make Blueberry Coffee Cake
1. Grease and flour bundt pan. Preheat oven to 350 degrees. Cream butter and sugar together until light and fluffy. Add eggs one at a time, mix until yellow disappears.
2. Add vanilla to the mixture. In a separate bowl, whisk together, baking powder, baking soda, and salt.
3. Alternatingly, add flour mixture and sour cream to the cream mixture.
4. In small bowl, combine brown sugar, 1 tablespoon flour, and cinnamon. Mix and set aside. Pour third of the batter to the bundt pan, spreading evenly.
5. Sprinkle half over the brown sugar mixture over the batter in the pan. Place half of the blueberries on top. Repeat layers then top with the remaining batter. Bake. Allow cake to cool in the pan then transfer to the wire rack. Remove cake from the pan and cool completely. Meanwhile, prepare the glaze. In a mixing bowl, whisk powdered sugar and 2 tablespoons of milk together until smooth. Add more milk if necessary to obtain a pouring consistency. Drizzle over cooled coffee cake. Garnish with fresh blueberries.
Is A Sour Cream Coffee Cake A Moister Cake?
What sets sour cream coffee cake apart from the crowd is its soft, delicate texture. In addition to the amazing hint of flavor it brings to the party, sour cream is legendary for softening baked goods.
So, yes, sour cream coffee cake a moister cake makes! Try it in anything from crepes to muffins. Another very moist variation is blueberry coffee cake with cream cheese.
Can You Use Frozen Blueberries?
I mentioned that you can serve this coffee cake year-round. But let’s face it. You’d be hard-pressed to find fresh blueberries in the middle of December. That begs the question of frozen blueberries – they’re readily available all year and are relatively inexpensive.
Fresh blueberries work best in this recipe. But if you’re in a pinch and can’t find fresh, frozen blueberries will work just fine. There’s a trick to it, though.
Make sure you don’t let the blueberries thaw. Measure them out into your batter while they’re still frozen. If you let them thaw first, your batter will turn a lovely shade of purple.
Now, keep in mind that you’ll find differing opinions on this.
As I mentioned, there are dozens of variations of coffee cakes, and each cook might have a slightly different opinion. The blueberry coffee cake Paula Deen makes, for example, calls for either fresh or frozen blueberries. The blueberry coffee cake Ina Garten makes is pretty strict when it comes to using only fresh blueberries.
Feel free to try the recipe both ways and see which blueberries work better for you.
More of Our Favorite Coffee Cakes:
I would be remiss if I failed to mention my other favorite coffee cakes. These are awesome for special occasions when you want to shake things up a bit and surprise the fam when they’re expecting your standard fare!
If you want more of our favorite coffee cakes, let’s star with Apple Coffee Cake that has apples and sweet cinnamon streusel topping. Bisquick Coffee Cake is the easiest which makes it the perfect breakfast. Moist and packed with pecans, Sour Cream Coffee Cake this will make your day! For holidays, you can always count on Eggnog Crumb Coffee Cake!
Turn This Easy Coffee Cake Recipe Into Brunch With:
- Bisquick Sausage Balls assemble in mere minutes to form bite-sized snacks that are full of flavor & perfect for dipping! Moist, meaty, & of course- delish!
- Bisquick Breakfast Casserole – This easy cheesy Bisquick Breakfast Casserole is loaded with sausage, egg, potatoes, and peppers. Famished folks, this feast has your name on it!
- Breakfast Casserole – In this buttery breakfast casserole, colorful strata of ciabatta, prosciutto, green onion, and goat cheese make for layers of happiness and satisfaction!
- Tater Tot Breakfast Casserole – A cheesy, comfort food casserole loved by kids and adults! This tater tot breakfast casserole is truly the perfect one-dish meal.
Recipe Notes For The Best Coffee Cake Recipe:
How to freeze:You can freeze blueberry coffee cake for about three months. Pack it in foil, freezer safe wrap, or an airtight container. Label it, and thaw at room temperature. The flavor and texture will deteriorate if frozen for too long.
Make ahead: This cake will keep in the fridge for about a week! This gives you plenty of time to plan ahead for family visits, holidays, and church events. I love that kid of flexibility!
Perfectly sweet: I’ve been making this recipe for a long time, but that’s not to say I haven’t tried others. I’ve just found that, quite simply, this cake is the best. It’s perfectly moist and tender, and it’s just the right amount of sweet. Other cakes, like the blueberry coffee cake Pioneer Woman, makes or the blueberry coffee cake AllRecipes lists are good, but I find them to be too sweet. I’ve also tried the blueberry coffee cake Bisquick prints on the box, and it’s not nearly as moist as this recipe.
Offer options: Believe it or not, blueberries aren’t for everyone. If you’ve got a crowd coming in, but aren’t sure blueberries will please the whole family, this recipe is wonderful served beside my unique, not too sweet, Kentucky Butter Cake or, for a quick grab for your guests, try my Lemon Poppy Seed Muffins, which also go well alongside this Blueberry Coffee Cake.
Measure, measure, measure! : When you’re baking a coffee cake from scratch (or any cake, really) it’s important to make sure you measure your flour precisely.
Adding too much flour will change the texture of your cake making it dry and heavy.
Measuring flour is easy. First, fluff up the flour in the bag or the container with a fork. It should be light and airy. Next, using a spoon, scoop the flour into your measuring cup. Finally, pull the flat end of a knife across the top of the measuring cup.
The flour should be perfectly level. While you can sift your flour into a bowl before you measure, I’ve found that’s usually not necessary. Just make sure you give the flour a good fluff, and you’re all set.
Timing is everything – With this recipe, you’ve got to be mindful of two things.
First, remember that all ovens heat just a little differently. If you leave your cake in the oven for just a few minutes too long, you risk drying out your cake. So disappointing!
The second thing to remember is that this is a Blueberry Coffee Cake bundt recipe. When you take your cake out of the oven, give it a good 10 minutes or so to cool. As it cools, it will begin to pull away from the pan.
Blueberry Coffee Cake Recipe:
My blueberry coffee cake recipe pairs wonderfully with a hot cappuccino, Americano, espresso, or tea! You can serve with a nice big glass of cold milk for younger eaters.
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Blueberry Coffee Cake
- 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 tablespoons milk 2%
- 1/2 cup blueberries optional
- Grease and flour a bundt or tube pan; Set aside. Preheat the oven to 350 degrees.
- Cream butter and sugar together in a large bowl until light and fluffy. Add in the eggs one at a time, mixing until yellow disappears, then the vanilla.
- In a separate bowl, whisk together flour, baking 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 a prepared baking pan, spreading evenly. Sprinkle half over the brown sugar mixture over the batter in the pan. Place half of the blueberries on top. Repeat layers then top with the remaining batter.
- Bake until the 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.
More Coffee Cake Recipes:
While this version is a personal favorite, there is a treasure trove of coffee cake recipes out there, from blueberry coffee cake muffins, to blueberry streusel coffee cake, to lemon blueberry coffee cake, to blueberry coffee cake with buttermilk!
Strawberry Coffee Cake:
Fresh strawberry coffee cake is oh my goodness good. The alluringly pale pink draws the diners in for a closer look, and the delicately sweet flavor seals the deal!
Cinnamon Coffee Cake:
Cinnamon coffee cake is a classic. This is the cake all those grocery store bakeries strive to achieve. The homemade kind usually knocks them out of the park!
More Blueberry Recipes…