Blueberry Coffee Cake

There’s something truly special about the smell of baking that fills your home with warmth and nostalgia, and nothing brings that feeling quite like Blueberry Coffee Cake. Imagine waking up on a sunny Sunday morning, the scent of sweet blueberries and buttery cake wafting through the air. That’s a ritual in my home, one that brings together family and friends over steaming mugs of coffee and slices of this delightful cake. Each bite is a perfect blend of tender cake and juicy blueberries, creating a comforting experience that feels like a warm hug. I remember the first time I made this cake; it was an experiment that turned into a beloved family tradition. We savored every mouthful, and now, I can’t imagine a gathering without it. Whether it’s brunch, a casual get-together, or simply a cozy day at home, Blueberry Coffee Cake is always a hit. It’s the perfect companion for any occasion, and I can assure you that once you try it, you’ll understand why it has a special place in my heart.

Blueberry Coffee Cake Ingredients

When you think of the Blueberry Coffee Cake, the ingredients are what make it truly special. Each element contributes to the overall flavor and texture, creating a symphony of deliciousness. The key players are flour, blueberries, and sugar, harmonizing beautifully to achieve that sweet, moist cake you crave.

• ¾ cup all-purpose flour or gluten-free flour mix – This forms the base of the cake, giving it structure and stability.
• ¼ cup granulated sugar – This adds sweetness to balance the tartness of the blueberries.
• 2 tablespoons brown sugar – Brings a deep, rich sweetness that complements the flavors.
• pinch of salt – A small amount enhances the sweetness and balances flavors.
• ¼ cup unsalted butter cold – Adds richness and moisture to the cake.
• 2 ¼ cups all-purpose flour or gluten-free flour mix – More flour to help create a light, fluffy texture.
• 2 ¼ teaspoons baking powder – Helps the cake rise, making it light and airy.
• ¾ teaspoon salt – Enhances flavor and balances the cake’s sweetness.
• ¾ cup canola oil or another neutral-tasting vegetable oil – Keeps the cake moist and helps with texture.
• 1 cup + 2 tablespoons granulated sugar – Additional sweetness, perfect for balancing the tart blueberries.
• 3 tablespoons lemon juice – Adds a bright flavor that complements the blueberries.
• 1 tablespoon lemon zest – Enhances the lemon flavor for a refreshing kick.
• 1 ¼ teaspoons lemon extract optional – For an extra burst of lemon flavor if desired.
• ½ teaspoon pure vanilla extract – Contributes to the aromatic sweetness.
• 3 large eggs room temperature – Binds the ingredients together and helps the cake rise.
• 2 cups fresh blueberries rinsed and patted dry – The star of the show, providing sweetness and moisture.
• 2 cups rice flour 280 grams – A gluten-free option that works beautifully in this recipe.
• ⅔ cup potato starch 103 grams – Adds moisture and a tender texture to the cake.
• ⅓ cup tapioca flour / starch 40 grams – Helps to give the cake a nice structure and chew.
• 1 teaspoon xanthan gum – A binding agent that mimics the elasticity of gluten.

Putting Together Blueberry Coffee Cake

Making Blueberry Coffee Cake is an enjoyable experience that brings the kitchen to life! The process is straightforward, and before you know it, you’ll have this delicious cake ready to bake. Follow these steps to create a treat that your friends and family will love.

1. Preheat the oven to 350°F (about 175°C) and line an 8″x 8″ pan with parchment paper. This step is crucial as it ensures the cake doesn’t stick to the pan. You’re going to love how beautifully it bakes up!

2. Prepare the streusel by mixing together ¾ cup all-purpose flour, ¼ cup granulated sugar, 2 tablespoons brown sugar, and a pinch of salt in a medium mixing bowl. Add in the ¼ cup cold unsalted butter using a pastry blender or your hands until coarse crumbs form. This streusel will add a delightful crunch to the top of your cake!

3. Once mixed, place the bowl in the refrigerator while you prepare the cake batter. This helps keep the streusel nice and crumbly.

4. In another medium mixing bowl, stir together 2 ¼ cups all-purpose flour (or gluten-free mix), 2 ¼ teaspoons baking powder, and ¾ teaspoon salt. Set this aside for later.

5. In a large mixing bowl, combine ¾ cup canola oil, 1 cup + 2 tablespoons granulated sugar, 3 tablespoons lemon juice, 1 tablespoon lemon zest, optional 1 ¼ teaspoons lemon extract, ½ teaspoon vanilla extract, and 3 large eggs. Mix until well combined.

6. Once combined, gently fold in the dried flour mixture. Be careful not to over mix; you want to keep the cake fluffy!

7. Now, carefully fold in the 2 cups fresh blueberries. Make sure they’re evenly distributed throughout the batter for that delicious burst of flavor in every bite.

8. Pour the batter into your prepared pan and sprinkle the streusel evenly over the top. This will create a beautiful crust as it bakes and add a wonderful texture.

9. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. Remember, it’s okay to have a few moist crumbs, but no wet batter.

10. Once baked, let the cake cool for about 15 minutes. This allows the flavors to settle. You can serve it warm or at room temperature. Cover and store leftovers at room temperature for up to 3 days, if there are any!

Ways to Customize

There are countless ways to put your own spin on Blueberry Coffee Cake. Whether you want to change things up or make it your own, these tips can help you customize this delicious recipe!

• Storage: To keep leftovers fresh, store them in an airtight container at room temperature for up to 3 days.
• Freezing: You can freeze slices of the cake individually; just wrap them tightly in plastic wrap and place them in a freezer-safe container. They’ll last for about 3 months.
• Flavor Variations: Experiment with different fruits! Raspberries, strawberries, or peaches can be wonderful substitutes for blueberries.
• Gluten-Free Option: Use gluten-free flour and starch combinations to make a perfect gluten-free Blueberry Coffee Cake.
• Nutty Crunch: Add chopped nuts like walnuts or pecans to the streusel for added flavor and texture.
• Spice It Up: Consider adding a pinch of cinnamon or nutmeg to the batter for a warm, spiced flavor.

What Complements This Blueberry Coffee Cake

Serving a beautiful slice of Blueberry Coffee Cake is just as important as making it! Here are some ideas to enhance your serving experience:

• Perfect Pairing: Serve with a hot cup of coffee or tea; it’s a classic combination that elevates the experience.
• Brunch Delight: This cake is an excellent centerpiece for brunch, complemented by fresh fruit and yogurt.
• Seasonal Events: Ideal for summer gatherings, picnics, or even holiday brunches, Blueberry Coffee Cake is always a hit!
• Make It a Dessert: Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for dessert.
• Storage Tips: Keep it in a covered dish at room temperature to maintain its moist texture.
• Breakfast Option: Enjoy it as a quick breakfast on busy mornings—just grab a slice and go!

FAQ

Conclusion

This Blueberry Coffee Cake is truly something special, combining moist cake with sweet, tart blueberries for a delightful experience. It’s perfect for sharing with loved ones or enjoying on your own with a warm cup of coffee. I encourage you to try making it; you won’t regret it! It’s a recipe that not only fills your belly but also warms your heart.

Blueberry Coffee Cake

The ultimate comfort food, Blueberry Coffee Cake is a delightful treat that’s perfect for brunch or an afternoon snack. With its sweet, moist cake and juicy blueberries, it’s an irresistible dessert that everyone will love. Make it tonight and enjoy the warm, homey flavor!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 12 servings

Course: Desserts

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• ¾ cup all-purpose flour or gluten-free flour mix
• ¼ cup granulated sugar
• 2 tablespoons brown sugar
• pinch salt
• ¼ cup unsalted butter cold
• 2 ¼ cups all-purpose flour or gluten-free flour mix
• 2 ¼ teaspoons baking powder
• ¾ teaspoon salt
• ¾ cup canola oil or another neutral-tasting vegetable oil
• 1 cup + 2 tablespoons granulated sugar
• 3 tablespoons lemon juice
• 1 tablespoon lemon zest
• 1 ¼ teaspoons lemon extract optional
• ½ teaspoon pure vanilla extract
• 3 large eggs room temperature
• 2 cups fresh blueberries rinsed and patted dry
• 2 cups rice flour 280 grams
• ⅔ cup potato starch 103 grams
• ⅓ cup tapioca flour / starch 40 grams
• 1 teaspoon xanthan gum

Equipment

• Mixing bowl set

Method

 

1. Preheat the oven to 350°F and line an 8″x 8″ pan with parchment paper.
2. Prepare the streusel. In a medium mixing bowl, stir together the flour, granulated sugar, brown sugar, and salt. Add in the butter using a pastry blender or your hands and mix together until coarse crumbs form. Place the bowl in the refrigerator while preparing the cake batter.
3. In a medium mixing bowl, stir together the flour, baking powder, and salt. Set aside.
4. In a large mixing bowl, stir together the oil, sugar, lemon juice, lemon zest, lemon extract (if using), vanilla extract and eggs. Once well combined, gently fold in the flour mixture. Do not over mix. Carefully fold in the blueberries.
5. Pour into the prepared pan and sprinkle the streusel evenly over the top.
6. Bake for 55-65 minutes or until a toothpick inserted in the center of the cake comes out clean. A few moist crumbs are okay but there shouldn’t be wet batter on the toothpick.
7. Let cool for 15 minutes and then serve. Cover and store leftovers at room temperature for up to 3 days.

Notes

• Tip 1: To keep leftovers fresh, store them in an airtight container at room temperature for up to 3 days.
• Tip 2: You can freeze slices of the cake individually; just wrap them tightly in plastic wrap and place them in a freezer-safe container. They’ll last for about 3 months.
• Tip 3: Experiment with different fruits! Raspberries, strawberries, or peaches can be wonderful substitutes for blueberries.
• Tip 4: Use gluten-free flour and starch combinations to make a perfect gluten-free Blueberry Coffee Cake.
• Tip 5: Consider adding a pinch of cinnamon or nutmeg to the batter for a warm, spiced flavor.

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Meet Hazel Miller

The Flavor Enthusiast Yes, Jenna and I are related! Growing up, our kitchen was the center of our world, and that hasn’t changed. I am a curious cook who loves exploring new ingredients and techniques. I don’t have a single specialty I just love the magic of transformation. Whether we are grilling outdoors or baking indoors, I am always right there, tasting, testing, and ensuring every bite is packed with flavor.