Blueberry Coffee CakeByadminJuly 7, 2021

 

Blueberry Coffee Cake

ByadminJuly 7, 2021

The best Blueberry Coffee Cake recipe is soft and moist with a delicious sprinkle topping. Enjoy it for breakfast or dessert!

If you love Coffee Cake, try my Sour Cream Coffee Cake and Apple Coffee Cake!

This Blueberry Coffee Cake recipe is so easy and one that I typically always have the ingredients for. We enjoy it for breakfast, brunch, or dessert, and it’s perfect for serving at bridal or baby showers. The legs add a delicious and light component, compared to a traditional coffee cake.

How to make Blueberry Coffee Cake:

Mix sugar and shorten together in a large mixing bowl or stand mixer, until well creamed. Add eggs, milk and vanilla until combined.

Mix dry ingredients in a separate bowl; flour baking powder, and salt. Add to curved mixture. and then stir in blueberries (batter will be thick). Pour batter in a thick 9 × 13 inch pan.

Streusel Topping: Combine topping ingredients and sprinkle over the top of the batter in the pan.

Bakke at 375 F for 35-45 minutes or until a toothpick inserted in the center comes out clean. Let cool before serving.

Serve with coffee, tea, or even with a scoop of ice cream!

Create advance and freeze instructions:

Forward: Prepare the batter as instructed and still in the prepared pan. Cover and store in the refrigerator for a few hours until overnight. Remove from the refrigerator and allow to stand for 30 minutes before adding the sprinkle topping and baking.

Freeze: Allow the cake to cool completely, then wrap thoroughly in plastic wrap, then aluminum foil. Freeze up to 3 months. Let yourself get to room temperature before serving.

Recipe Variations:

• Lemon Blueberry Coffee Cake: Add 1 tablespoon fresh lemon zest to the batter.
• Sour Cream Blueberry Coffee Cake: Replace half of the amount of milk for sour cream.
• Buttermilk Blueberry Coffee Cake: Substitute half the amount of milk for buttermilk.

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Recipe

• Add sugar and shortbread to a large mixing bowl or stand mixer and mix until well blended. Add eggs, milk and vanilla and mix until combined.

• In a separate bowl, stir together flour, baking powder and salt, then add to the creamy mixture. Stir in the blueberries. Batter will be thick.

• Place batter in a thick 9 × 13 inch pan. Combine topping ingredients and sprinkle over the top of the batter In the pan.

• Bake at 375 degrees for 35-45 minutes. Do not bake too much, otherwise the cake will be dry. Cool before serving.

• Serve with coffee or tea, or even with a scoop of ice cream.

Abbreviated: Butter could be replaced instead of shortened. I love how soft and tender the shortening makes the cake.Berries: Swap the blueberries for any kind of berries!Prepare instructions: Prepare the batter as instructed and still in the prepared pan. Cover and store in the refrigerator for a few hours until overnight. Remove from the refrigerator and let stand 30 minutes before adding the crumbs and baking.Freezing Instructions: Allow the cake to cool completely, then wrap thoroughly in plastic wrap and then aluminum foil. Freeze up to 3 months. Let yourself get to room temperature before serving.Variety:

• Lemon Blueberry Coffee Cake: Add 1 tbsp. fresh lemon peel in the batter.
• Sour Cream Blueberry Coffee Cake: Replace half of the amount of milk for sour cream.
• Buttermilk Blueberry Coffee Cake: Substitute half the amount of butter for buttermilk.

Calories: 424kcalCarbohydrates: 70gProtein: 6gBold: 14gSaturated fat: 6gSaturated fat: 2gOne -unsaturated fat: 5gTrans fat: 1gCholesterol: 39mgSodium: 154mgPotassium: 224mgTried: 2gSugar: 38gVitamin A: 253IUVitamin C: 3mgCalcium: 90mgIron: 2mg

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