Blueberry Coffee Cake Recipe
This Best Blueberry Coffee Cake recipe has a soft, moist texture with a delicious streusel top. It’s great for breakfast and dessert.
Blueberry Coffee Cake is easy to make and I usually have all the ingredients. It’s great for breakfast, brunch, and dessert. The berries are a refreshing and delicious alternative to traditional coffee cakes.
How to make Blueberry Coffee Cake:
Combine sugar with shortening in a large bowl or stand mixer until well combined. Mix in eggs, milk, vanilla, and salt until well combined
Combine dry ingredients in separate bowl. Add flour baking powder, salt. Mix the dry ingredients with the creamed mixture. Add blueberries to the creamed mixture. The batter will become thick. Put the batter in a 9×13 inch greased pan.
Streusel Topping: Mix the toppings and sprinkle them over the batter.
Bake at 350 F for 35-45 mins or until a toothpick inserted into the center comes out clean. Let cool before serving.
Enjoy with tea, coffee, or even a scoop of ice-cream!
Make Ahead and Freezing Instructions:
To Make Ahead: Prepare the batter according to instructions and pour it into the prepared pan. Cover the pan and let cool in the refrigerator for several hours or overnight. Let cool in the refrigerator for 30 minutes, then add the streusel topping.
To Freeze: Let the cake cool completely before wrapping in aluminum foil and plastic wrap. You can freeze the cake for up to three months. Before serving, let the mixture come to room temperature.
Recipe Variations:
- Lemon Blueberry Coffee Cake: Add 1 Tablespoon fresh lemon zest into the batter.
- Sour Cream Blueberry Coffee Cake: Substitute half of the amount of milk for sour cream.
- Buttermilk Blueberry Coffee Cake: Substitute half of the amount of milk for buttermilk.
Ingredients:
- 1 ½ cups granulated sugar
- ½ cup shortening*
- 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*
Streusel Topping:
- 1 cup brown sugar , packed
- 2/3 cup flour
- ½ cup butter
Instructions:
- Mix sugar, shortening and water in a large bowl or stand mixer until combined. Mix in eggs, milk, vanilla until well combined.
- Mix flour, baking powder, and salt in a separate bowl. Add to the creamed mixture. Stir in blueberries. The batter will become thick
- Put the batter in a greased 9×13-inch pan. Mix topping ingredients together and sprinkle on top of batter.
- Bake for 35 to 45 minutes at 375°F. Do not overbake or your cake will dry out. Allow to cool before serving.
- Serve with coffee or tea, or even with a scoop of ice cream.
Notes
Shortening: Butter can be used in place of shortening. The shortening makes the cakes soft and moist.
Berries: Swap out the blueberries for any kind of berry!
Make Ahead Instructions: Follow the instructions to make the batter and then pour it into the prepared pan. Cover the pan and let cool in the refrigerator for several hours or overnight. Let cool in the refrigerator for 30 minutes before adding the streusel or baking.
Freezing Instructions: Let the cake cool completely before wrapping in aluminum foil and plastic wrap. You can freeze the cake for up to three months. Before serving, let the mixture come to room temperature.
Variations:
- Lemon Blueberry Coffee Cake: Add 1 Tbsp. fresh lemon zest into the batter.
- Sour Cream Blueberry Coffee Cake: Substitute half of the amount of milk for sour cream.
- Buttermilk Blueberry Coffee Cake: Substitute half of the amount of milk for buttermilk.
Nutrition
Calories: 424k cal Carbohydrates: 70g Protein: 6g Fat: 14gSaturated Fat: 6g Polyunsaturated Fat: 2g Monoun saturated Fat: 5gTrans Fat: 1g Cholesterol: 39 mg Sodium: 154mg Potassium: 224 mg Fiber: 2gSugar: 38gVitamin A: 253 IU Vitamin C: 3mg Calcium: 90mgIron: 2mg