Blueberry Coffee Cake

Dense, moist cake & sweet blueberries come together in the perfect balance of cake & berries in this blueberry coffee cake. Simple ingredients & easy prep!

Course Breakfast, Dessert

Cuisine American

Keyword blueberry cake recipes, bundt cake recipes, Coffee Cake Recipes

Prep Time 25

Cook Time 55

Total Time 1 20

Servings Servings

Calories 449kcal

Author Kathleen

Ingredients

3/4 cup butter
1 1/2 cups sugar
4 eggs large
1 teaspoon 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

Filling

1/4 cup brown sugar packed
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
2 cups blueberries fresh

Glaze

1 cup confectioners sugar
2-3 tablespoons milk 2%

Garnish

1/2 cup blueberries optional

US Customary - Metric

Instructions

Grease and flour a bundt or tube pan; Set aside. Preheat the oven to 350° (177°C).
Cream butter (3/4 cup) and sugar (1 1/2 cups) together in a large bowl until light and fluffy. Add in the eggs (4) one at a time, mixing until yellow disappears, then the vanilla (1 teaspoon).
In a separate bowl, whisk together flour (3 cups), baking powder (1 1/2 teaspoons), baking soda (3/4 teaspoon), and salt (1/4 teaspoon).
To the creamed butter and sugar mixture add, alternately, flour mixture and sour cream (1 cup), beginning and ending with flour mixture, beating well after each addition.
In a small bowl combine brown sugar (1/4 cup), flour (1 tablespoon), and cinnamon (1/2 teaspoon); Set aside.
Pour a third of the batter into a prepared baking pan, spreading evenly. Sprinkle half of the brown sugar mixture over the batter in the pan, then 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 the wire baking rack.
Meanwhile, prepare the glaze. In a medium mixing bowl, whisk the powdered sugar (1 cup) and 2 tablespoons of milk together until smooth. Add more milk as necessary to obtain a pouring consistency. Drizzle glaze over the cooled coffee cake. Garnish with fresh blueberries (1/2 cup).

Notes

Don’t Overbake: the major reason for dry cake is overbaking. Monitor the cake closely and check it at the shortest time interval suggested. Continue to check the cake every couple of minutes until it has pulled away from the pan slightly, and the toothpick comes out clean.
Measure The Flour Correctly: Never directly scoop flour out of the container with the measuring cup.
- First, fluff up the flour in the bag or the container with a fork. It should be light and airy. Then, spoon it into the measuring cup until it is above the rim and scrape the excess back into the container. Too much flour makes for a dry cake!
- 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.
Dairy Ingredients: You need to use real butter and full-fat sour cream for the most decadent results.
Berries: 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.

Nutrition