Looking for a delightful treat to accompany your morning coffee or afternoon tea? This blueberry coffee cake is the perfect choice! It features a moist, buttery base filled with juicy blueberries and topped with a sweet glaze. Easy to make and even easier to enjoy, this cake will quickly become a favorite in your household. Get ready to impress your family and friends with this delicious recipe!
Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 1 cup milk
– 2 eggs
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract
– 1/2 teaspoon salt
– 1 cup fresh blueberries
– 1/2 cup powdered sugar (for glaze)
Servings and Cooking Time
This recipe yields 8 servings. Preparation time is about 15 minutes, with a cooking time of 35-40 minutes.
Nutritional Value
Each serving (1 slice) contains approximately:
– Calories: 220
– Protein: 3g
– Carbohydrates: 32g
– Fat: 10g
– Fiber: 1g
This nutritional value is based on one serving for one person.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. Grease and flour a 9-inch round cake pan.
3. In a large bowl, cream the softened butter and sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each addition.
5. Stir in the vanilla extract.
6. In another bowl, combine flour, baking powder, and salt.
7. Gradually add the dry ingredients to the wet mixture, alternating with milk.
8. Gently fold in the blueberries.
9. Pour the batter into the prepared cake pan.
10. Bake for 35-40 minutes or until a toothpick comes out clean.
Alternative Ingredients
You can substitute fresh blueberries with frozen ones, but ensure they’re thawed and drained. For a healthier option, use whole wheat flour instead of all-purpose flour. You can also replace granulated sugar with coconut sugar for a different flavor profile.
Serving and Pairings
This blueberry coffee cake pairs wonderfully with a cup of freshly brewed coffee or tea. You can also serve it with whipped cream or a dollop of yogurt for a delightful breakfast treat.
Storage and Reheating
Store leftover coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. You can also freeze the cake for up to 3 months. To reheat, simply warm it in the oven or microwave.
Cooking Mistakes
- Overmixing the batter can lead to a dense cake.
- Using old baking powder may prevent the cake from rising.
- Not greasing the pan properly can cause sticking.
- Using too many blueberries can make the cake soggy.
- Underbaking will result in a gooey texture.
Helpful Tips
- Always measure your ingredients accurately.
- Let the cake cool before glazing for a smoother finish.
- Use a toothpick to check for doneness.
- Experiment by adding lemon zest for a citrusy twist.
FAQs
Can I use frozen blueberries in this recipe?
Yes, you can use frozen blueberries. Just make sure to thaw and drain them before adding to the batter to avoid excess moisture.
How can I make this cake gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend. Ensure that the blend contains a binding agent like xanthan gum for best results.
Can I add nuts to blueberry coffee cake?
Absolutely! Chopped walnuts or pecans can add a nice crunch and flavor. Just fold them in gently with the blueberries.
How do I know when the cake is done?
Insert a toothpick into the center of the cake; if it comes out clean or with a few crumbs, the cake is done.
Can I make this cake ahead of time?
Yes, this cake can be made a day in advance. Store it covered at room temperature until you’re ready to serve.
Conclusion
This blueberry coffee cake is a delightful addition to any meal or snack time. With its moist texture, sweet blueberries, and easy preparation, it’s sure to become a beloved recipe in your collection. Enjoy it fresh or save some for later—either way, it’s a treat worth savoring!
Blueberry Coffee Cake
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 1 cup milk
- 2 eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- 1/2 cup powdered sugar for glaze
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan.
- In a large bowl, cream the softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In another bowl, combine flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk.
- Gently fold in the blueberries.
- Pour the batter into the prepared cake pan.
- Bake for 35-40 minutes or until a toothpick comes out clean.
