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–+ servings
Blueberry Coffee Cake

Delicious Blueberry Coffee Cake for Your Cozy Mornings

Enjoy this delightful Blueberry Coffee Cake, a perfect blend of sweet and tangy flavors, ideal for any cozy morning.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Swap with gluten-free flour for a gluten-free option
  • 1 cup Granulated Sugar
  • 1/2 cup Dark Brown Sugar
  • 1 teaspoon Cinnamon Optional, adjust to taste
  • 1/2 cup Butter Room temperature for easy mixing
  • 1 tablespoon Baking Powder Make sure it’s fresh for optimal results
  • 1/2 teaspoon Salt
  • 3 large Eggs Use large, room temperature eggs
  • Zest of 1 lemon Lemon Zest Approximate from 1 lemon
  • 1 cup Sour Cream Greek yogurt can be substituted 1:1
  • 1/4 cup Vegetable Oil Melted coconut oil can act as a replacement
  • 1 teaspoon Vanilla Extract
  • 2 cups Blueberries Fresh or frozen, clean and dry if using fresh
  • 1 tablespoon Cornstarch Coats blueberries to keep them from sinking
For the Glaze
  • 1 cup Powdered Sugar
  • 2 tablespoons Lemon Juice
  • 1/2 teaspoon Vanilla Extract for glaze
  • 1/2 cup Sour Cream Greek yogurt can replace if desired

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Springform Pan
  • Oven

Method
 

Step 1: Crumble Preparation
  1. In a medium bowl, combine flour, dark brown sugar, granulated sugar, and cinnamon. Cut in the butter until the mixture resembles coarse crumbs. Set aside.
Step 2: Preheat and Prepare the Pan
  1. Preheat your oven to 175ºC (350ºF) and grease a 9-inch springform pan.
Step 3: Creaming Butter and Sugar
  1. In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Step 4: Incorporating Eggs
  1. Add the eggs to the creamed mixture, one at a time, mixing thoroughly on low speed before adding the next.
Step 5: Adding Dry Ingredients and Flavorings
  1. Gently mix half of the flour, baking powder, and salt into the batter, followed by lemon zest, sour cream, vegetable oil, and vanilla extract. Gradually add remaining dry ingredients.
Step 6: Preparing Blueberries and Folding
  1. Toss the blueberries with cornstarch to coat them, then fold half into the batter and pour into the prepared pan.
Step 7: Topping and Baking
  1. Sprinkle remaining blueberries and crumble topping over the batter and bake for 45-50 minutes.
Step 8: Cooling and Glazing
  1. Remove the cake from the oven, cool for at least 15 minutes, then prepare glaze and drizzle over cooled cake.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 22gVitamin A: 400IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Check for doneness with a toothpick, and let the cake cool completely before glazing.

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