Best 2 Fresh Blueberry Coffee Cake Recipes
Blueberry coffee cake is a classic morning treat that is easy to make and always a crowd-pleaser. The combination of sweet blueberries, cinnamon sugar, and a moist coffee cake base is simply irresistible. Whether you are looking for a special breakfast or brunch dish or a simple treat to enjoy with your afternoon tea, a fresh blueberry coffee cake is sure to satisfy your craving. With its simple ingredients and easy-to-follow instructions, this delicious recipe is perfect for both experienced bakers and those who are just starting out in the kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
FRESH BLUEBERRY COFFEE CAKE
Marian Platt of Sequim, Washington assembles this convenient cake the night before she needs it. "Just pop it in the oven the next morning. Within minutes, you're enjoying its light texture and fruity taste," she reports.
Provided by Taste of Home
Time 45m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- In a bowl, beat egg. Gradually add 1/2 cup sugar; mix well. Combine the flour, baking powder and salt; add to sugar mixture alternately with milk. Stir in butter. Gently fold in blueberries. Pour into a greased 8-in. square baking pan. Sprinkle with remaining sugar. Bake at 350° for 35 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Facts :
FRESH BLUEBERRY COFFEE CAKE
Make and share this Fresh Blueberry Coffee Cake recipe from Food.com.
Provided by breezermom
Categories Breakfast
Time 1h15m
Yield 1 10 inch coffee cake
Number Of Ingredients 14
Steps:
- Combine blueberries, 1/3 cup sugar, and 2 tbsp flour in a small saucepan; cook over medium heat for 5 minutes or until thickened, stirring constantly. Set aside.
- Cream butter, gradually add remaining 1 cup sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition.
- Combine the remaining 2 cups flour, baking powder, and salt; add to the creamed mixture alternately with the sour cream, beginning and ending with flour mixture. Stir in almond extract.
- Spoon half of the batter into a heavily greased 10 inch tube pan. Spoon half of the reserved blueberry mixture over the batter. Repeat the procedure with the remaining batter and blueberry mixture. Swirl through the batter with a knife. Sprinkle with pecans. Bake at 350 degrees for 50 minutes. Let cool in pan for 5 minutes. Transfer to a serving plate.
- Glaze:.
- Combine the sifted powdered sugar, 1 tbsp warm water, and 1 tsp almond extract in a small bowl. Stir with a wire whisk until smooth. Drizzle over the warm coffee cake.
Tips:
- For the best flavor, use fresh blueberries. If using frozen blueberries, thaw them and drain them well before using.
- To make sure the cake is cooked through, insert a toothpick into the center. If it comes out clean, the cake is done.
- Serve the cake warm with a dollop of whipped cream or a scoop of ice cream.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
- This cake can be stored at room temperature for up to 3 days.
Conclusion:
Fresh Blueberry Coffee Cake is a delicious and easy-to-make breakfast or brunch treat. It's perfect for any occasion, from a casual get-together to a special holiday brunch. With its moist and fluffy crumb, sweet and tangy blueberry filling, and crunchy streusel topping, this cake is sure to be a hit with everyone who tries it.
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