Looking for a delightful breakfast treat that combines the sweetness of blueberries with a tender coffee cake? This Blueberry Coffee Cake recipe is a beloved favorite that has won accolades for its deliciousness. Whether you enjoy it fresh out of the oven or as a make-ahead breakfast, this recipe is sure to impress.
Why You’ll Love This Blueberry Coffee Cake
- Perfect Balance: This cake is not overly sweet, allowing the blueberries to shine.
- Soft and Tender: The texture is light, soft, and melts in your mouth.
- Berrylicious: Enjoy the burst of blueberries in every bite.
- Finishing Touch: The sugar topping adds a crisp sweetness to complement the cake.
Ingredient Notes
- 1 egg, beaten
- 1/2 cup sugar
- 1 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 cup milk
- 3 tablespoons butter, melted
- 1 cup fresh blueberries
Topping
- 1 tablespoon butter, melted
- 2 tablespoons sugar
How to Make Blueberry Coffee Cake
Step 1: Preparing the Batter
In a mixing bowl, beat the egg and sugar until thick.
Step 2: Mixing Dry Ingredients
In a separate bowl, combine the flour, baking powder, and salt.
Step 3: Incorporating Ingredients
Alternately add the flour and milk to the egg mixture, beating after each addition until well blended.
Step 4: Adding Final Touches
Stir in the melted butter and fold in the fresh blueberries.
Step 5: Baking Process
Pour the batter into a greased and floured 8-inch square baking pan. Sprinkle the top with 2 tablespoons of sugar. Cover and refrigerate overnight.
Step 6: Baking and Serving
Preheat the oven to 350°F. Bake for 35 minutes or until the top springs back when lightly touched. Brush the top with the remaining melted butter while hot. Allow it to cool before cutting into slices.
Note: For muffins, bake for about 18-20 minutes, ensuring they spring back before removing from the oven.
Storage Options
To store the Blueberry Coffee Cake, cover it tightly and refrigerate for up to 3 days. You can also freeze it for longer storage. Reheat individual slices in the microwave or a warm oven.
Variations and Substitutions
- Lemon Zest: Add a touch of lemon zest to enhance the citrus flavor.
- Almond Topping: Sprinkle sliced almonds over the cake before baking for added crunch.
- Nutty Twist: Incorporate chopped walnuts or pecans into the batter for a nutty flavor.
- Cinnamon Sugar: Swirl a cinnamon sugar mixture into the cake batter for a spiced variation.
What to Serve With Blueberry Coffee Cake
Pair this delightful coffee cake with a hot cup of coffee or a refreshing glass of orange juice for a perfect breakfast combination. You can also serve it with a dollop of whipped cream or a side of Greek yogurt for added indulgence.
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries, but make sure to thaw and drain them before adding to the batter.
Can I make this coffee cake without eggs?
You can try using a commercial egg replacer or applesauce as a substitute for eggs.
Can I reduce the sugar in this recipe?
You can adjust the sugar to suit your taste preferences, but keep in mind that it may alter the texture and sweetness of the cake.
Indulging in this Blueberry Coffee Cake will treat your taste buds to a delightful balance of sweetness and tanginess. With each bite, you’ll experience the softness of the cake and the burst of juicy blueberries, making it a perfect breakfast or dessert option for any occasion.
Blueberry Coffee Cake
Ingredients
- 1 Egg, beaten
- 1/2 cup Sugar
- 1 1/4 cups All-purpose flour
- 2 tsp Baking powder
- 3/4 tsp Salt
- 1/2 cup Milk
- 3 tbsp Butter, melted
- 1 cup Fresh blueberries
Topping
- 1 tbsp Butter, melted
- 2 tbsp Sugar
Instructions
- In a mixing bowl, beat the egg and sugar until thick.
- In a separate bowl, combine the flour, baking powder, and salt.
- Alternately add the flour and milk to the egg mixture, beating after each addition until well blended.
- Stir in the melted butter and fold in the fresh blueberries.
- Pour the batter into a greased and floured 8-inch square baking pan. Sprinkle the top with 2 tablespoons of sugar. Cover and refrigerate overnight.
- Preheat the oven to 350°F. Bake for 35 minutes or until the top springs back. Brush the top with the remaining melted butter while hot. Allow it to cool before cutting into slices.
- For muffins, bake for about 18-20 minutes. Ensure they spring back before removing from the oven.