Blueberry Coffee Cake Recipe
Introduction
This Blueberry Coffee Cake is a delightful treat perfect for breakfast or afternoon tea. Moist and tender with a sweet blueberry swirl and a cinnamon crumble topping, it’s sure to become a favorite in your home.
Ingredients
- 1/2 cup Butter
- 3/4 cup Granulated Sugar
- 2 teaspoon Vanilla Extract
- 2 Eggs
- 2 cups All-Purpose Flour
- 1/2 teaspoon Salt
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 3/4 cup Buttermilk
- 1 cup Fresh Blueberries
- 1/2 cup Blueberry Jam
- 1/4 cup Butter (for crumble)
- 3/4 cup All-Purpose Flour (for crumble)
- 1/2 cup Brown Sugar
- 1/4 teaspoon Ground Cinnamon
- 1/3 cup Fresh Blueberries (for topping)
- 2 tablespoons Blueberry Jam (for topping)
Instructions
- Step 1: Preheat the oven to 325 degrees F (165 degrees C).
- Step 2: Using an electric mixer, cream together 1/2 cup butter, granulated sugar, vanilla extract, and eggs until light and fluffy.
- Step 3: In a separate bowl, sift together 2 cups flour, salt, baking powder, and baking soda.
- Step 4: Add half of the dry flour mixture to the creamed butter mixture and stir gently. Pour in the buttermilk and mix for about 30 seconds. Add the remaining flour mixture and mix until fully combined.
- Step 5: Fold in 1 cup fresh blueberries and 1/2 cup blueberry jam until just marbled. Pour the batter into a well-oiled 9-inch round cake pan.
- Step 6: For the crumble, add 1/4 cup butter, 3/4 cup flour, brown sugar, and ground cinnamon to a bowl. Mix with your hands until the mixture forms coarse crumbs.
- Step 7: Sprinkle the crumble evenly over the cake batter. Top with 1/3 cup fresh blueberries and dot with 2 tablespoons blueberry jam. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Step 8: Allow the cake to cool slightly, then serve warm or at room temperature.
Tips & Variations
- Use frozen blueberries if fresh are not available; just thaw and drain them before folding in.
- For extra flavor, try adding a teaspoon of lemon zest to the batter.
- Swap the blueberry jam for raspberry or blackberry jam for a different berry twist.
- Make mini cakes or muffins using the same batter and adjust baking time to 20-25 minutes.
Storage
Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat slices gently in the microwave for about 15 seconds to enjoy a warm treat.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I substitute buttermilk in this recipe?
Yes, you can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 3/4 cup of milk. Let it sit for 5 minutes before using.
How do I prevent the crumble topping from sinking?
Ensure the batter is thick enough before adding the topping. Gently press the crumble on top without pushing it into the batter to keep it on the surface during baking.
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Blueberry Coffee Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
Description
This Blueberry Coffee Cake is a moist, tender dessert featuring fresh blueberries and a luscious blueberry jam swirl. Topped with a buttery cinnamon crumble and baked to golden perfection, this cake is perfect for breakfast, brunch, or a sweet snack with coffee or tea.
Ingredients
Scale
Cake Batter
- 1/2 cup Butter
- 3/4 cup Granulated Sugar
- 2 teaspoon Vanilla Extract
- 2 Eggs
- 2 cups All-Purpose Flour
- 1/2 teaspoon Salt
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 3/4 cup Buttermilk
- 1 cup Fresh Blueberries
- 1/2 cup Blueberry Jam
Crumble Topping
- 1/4 cup Butter
- 3/4 cup All-Purpose Flour
- 1/2 cup Brown Sugar
- 1/4 teaspoon Ground Cinnamon
- 1/3 cup Fresh Blueberries
- 2 tablespoons Blueberry Jam
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C) and grease a 9-inch cake pan to prepare it for baking.
- Cream Butter and Sugar: Using an electric mixer, cream together 1/2 cup butter, 3/4 cup granulated sugar, 2 teaspoons vanilla extract, and 2 eggs until light and fluffy, which ensures a smooth batter.
- Mix Dry Ingredients: In another bowl, sift together 2 cups all-purpose flour, 1/2 teaspoon salt, 1/2 teaspoon baking powder, and 1/4 teaspoon baking soda to combine and aerate the dry components.
- Combine Batter: Add half of the flour mixture into the creamed butter mixture and stir gently. Pour in 3/4 cup buttermilk and mix for about 30 seconds. Then add the remaining flour mixture and mix until everything is well incorporated but not overmixed to keep the cake tender.
- Add Blueberries and Jam: Gently fold 1 cup fresh blueberries and 1/2 cup blueberry jam into the batter, creating a marbled effect without overmixing. Pour the batter into the prepared cake pan evenly.
- Prepare Crumble: In a bowl, combine 1/4 cup butter, 3/4 cup all-purpose flour, 1/2 cup brown sugar, and 1/4 teaspoon ground cinnamon. Rub with your fingers until the mixture becomes crumbly.
- Top Cake: Sprinkle the crumble evenly over the batter. Scatter 1/3 cup fresh blueberries on top and dot with 2 tablespoons blueberry jam for added flavor bursts.
- Bake: Place the cake in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean indicating it is fully baked.
- Serve: Allow the cake to cool slightly before serving. It can be enjoyed warm or at room temperature, making it a delightful treat anytime.
Notes
- Use fresh blueberries for the best texture and flavor; frozen can be used but may alter the moisture slightly.
- Ensure the buttermilk is at room temperature to help the batter mix smoothly.
- Do not overmix the batter to keep the cake light and fluffy.
- The crumble topping adds delightful texture and cinnamon flavor, but you can adjust the sugar to your preference.
- Check the cake at 45 minutes to prevent overbaking, as ovens vary.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: blueberry coffee cake, blueberry dessert, coffee cake recipe, blueberry jam cake, breakfast cake
