Pear tree from my backyard.
Blueberry bush from my backyard.
I was looking over my recipe notebook the other day and I found this blueberry coffee cake recipe that was given to me by my former co-worker many years ago. She brought it to work on a treat day. Everybody loved it and so she handed out the recipe for it.
Cooking Tips for Blueberry Coffee Cake
To ensure your blueberry coffee cake turns out perfectly, start with fresh blueberries. If you can’t find fresh ones, frozen blueberries work well too. Just make sure to thaw them and gently pat them dry before adding them to the batter. This prevents excess moisture from making the cake soggy. Another tip is to toss the blueberries in a little bit of flour before folding them into the batter. This helps them distribute evenly throughout the cake instead of sinking to the bottom. Also, remember to preheat your oven. This step is crucial for getting that nice rise and golden color. Finally, keep an eye on the baking time. Ovens can vary, so check for doneness by inserting a toothpick in the center; it should come out clean or with just a few crumbs attached.
Ingredient Notes
The ingredients for this blueberry coffee cake are pretty straightforward, but a few notes can make a big difference. Use high-quality butter for the best flavor. Unsalted butter allows you to control the saltiness, which is especially important since blueberries can add a natural sweetness. For the flour, all-purpose is perfect, but if you want a lighter texture, consider using cake flour. This gives the cake a tender crumb. Also, don’t skip the baking powder; it’s essential for making the cake rise. For sweetness, granulated sugar is standard, but brown sugar can add a lovely depth of flavor. Lastly, if you want to spice things up, consider adding a hint of cinnamon or nutmeg to the batter. These spices complement the blueberries beautifully.
Storage Instructions and Variations
Once your blueberry coffee cake is baked and cooled, it can be stored in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and keep it in the fridge, where it can last up to a week. You can also freeze the cake for up to three months. Just make sure to slice it before freezing for easy serving later on. If you want to switch things up, consider adding lemon zest to the batter for a fresh citrus twist. You could also mix in other fruits like raspberries or chopped peaches for a fruit medley. For a nutty variation, fold in some chopped walnuts or pecans. This adds a nice crunch and flavor contrast. Experimenting with different toppings like a simple glaze or a dusting of powdered sugar can also elevate the presentation.
Frequently Asked Questions
Can I use frozen blueberries instead of fresh ones?
Frozen blueberries work just fine in this recipe. Just make sure to thaw them first and pat them dry to avoid excess moisture in the cake.
How should I store leftover blueberry coffee cake?
Store any leftovers in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap it tightly and pop it in the fridge for about a week.
Can I make this coffee cake ahead of time?
Making it ahead is totally doable. You can bake the cake a day in advance and store it covered at room temperature. Just let it cool completely before wrapping it up.
What can I serve with blueberry coffee cake?
This coffee cake pairs wonderfully with a cup of coffee or tea. You could also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a little extra treat.
What are some common mistakes when making blueberry coffee cake?
One common mistake is overmixing the batter, which can make the cake dense. Another is not tossing the blueberries in flour first, which helps prevent them from sinking to the bottom.
Blueberry Coffee Cake
Ingredients
- 2 cups all purpose flour sifted
- 1 ½ cup sugar
- 2/3 cup butter cut into small pieces
- 2 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs separated
- 1 cup milk
- 1 teaspoon vanilla
- 1 cup blueberry
Instructions
- Preheat oven to 350°F.
- Combine flour and sugar. Using a fork, cut in butter into the flour mixture until crumbly. Reserve ¾ cup for topping.
- To the remaining mixture, add baking powder, salt, egg yolk (unbeaten), milk and vanilla. Beat with a mixer on low for 3 minutes.
- Beat 2 egg whites and gently fold into the batter.
- Pour mixture into a greased 9X13 pan.
- Arrange blueberries on top. Sprinkle with reserve topping.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Serve and enjoy!
Nutrition
I wish I had a blueberry bush! The cake looks lovely!
Thanks 🙂