Stuffed with plump blueberries, this Loaded Blueberry Coffee Cake is soft, sweet and topped with turbinado sugar for a crunchy crust. The perfect tender cake for breakfast, brunch, showers and holiday celebrations.
Loaded Blueberry Coffee Cake Recipe
Who else perks up with the mere mention of coffee cake? There is just something about coffee cake in general that is a comforting reality. I can’t put my finger on exactly why so many people find comfort in coffee cake, but the feeling seems to be mutual among so many of us.
The Loaded Blueberry Coffee Cake is fluffy-tasting, airy, sweet and boasts a turbinado sugar crust that adds another dimension of texture. Ideal for a leisurely breakfast, brunch, evening dessert, or as a snack to savor with coffee, this is a recipe you’ll make more than once. Using buttermilk helps keep the fat content down, and blueberries are healthy so I call this a big win.
Still Looking for Blueberry Recipes? Try these:
- Blueberry-Lemon Oatmeal Bars
- Blueberry-Lime Pound Cake
- Cornmeal-Blueberry Scones
- Blueberry Yogurt Cake with Lemon Glaze
How To Make Blueberry Coffee Cake
This coffee cake is so simple to make! It takes about 15 to put together before placing it in the oven. After it has been baked, you’re going to have the most delicious blueberry coffee cake!
Begin with combining the flour, baking soda, baking powder and salt.
Cream together the butter and sugar. Add vanilla, egg and egg white; mix well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition, but do not overmix.
Half the batter goes into the pan and is topped with half your blueberries. Cover the blueberries with the rest of the batter and finish with remaining blueberries.
Sprinkle on turbinado sugar.
Bake for 50 minutes or until a toothpick comes out clean.
See recipe card below for full instructions.
What Else Can I Add To My Coffee Cake?
For this recipe, you can easily switch to a different fruit, just not the amount, as moisture would overwhelm the batter.
Why Are Blueberries Healthy?
Blueberries support heart health! Not only are they absent in cholesterol, they are packed with fiber, folate, vitamin C and B6 and lots of potassium. The high fiber content of the blueberry helps reduce the total amount of cholesterol in the blood and decreases the risk of heart disease.
Packed with antioxidants and phytoflavinoids they help fight cancer and are anti-inflammatory.
How Do I Store Blueberry Coffee Cake?
Leftovers can be covered tightly with plastic wrap, and stored in the refrigerator for up to 4 days.
Why Is Coffee NOT in Coffee Cake?
Coffee cake is cake that is meant to be served with coffee, cake that goes well with coffee. Now, there are lots of coffee cakes that have coffee in the ingredients, but it is not required.
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What Equipment Do I Need For This Recipe?
- A 9-inch baking pan is the only special equipment needed for this recipe, besides a mixer.
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Loaded Blueberry Coffee Cake
- 1-1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp table salt
- 3/4 cup granulated sugar
- 6 tbsps unsalted butter, room temperature
- 1 tsp vanilla extract
- 1 large egg
- 1 large egg white
- 1-1/3 cups buttermilk
- cooking spray
- 1-3/4 cups fresh blueberries
- 2 tbsps turbinado sugar (do not substitute)
- Preheat oven to 350 degrees F.
- In a medium bowl combine flour, baking powder, baking soda and salt. Set aside.
- In a large bowl add butter and granulated sugar; beat with a mixer for about two minutes. Add vanilla, egg and egg white; mix well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition, but do not overmix.
- Spoon half the batter into a 9-inch round baking pan coated with cooking spray. Sprinkle evenly with 1 cup blueberries. Spoon remaining batter over the blueberries; sprinkle evenly with remaining 3/4 cup blueberries. (Do not add extra blueberries.) Sprinkle the top evenly with turbinado sugar. Bake for 45-50 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan 20 minutes on a wire rack; remove from pan by running a knife around the edges and flipping the cake onto a plate. The bottom of the cake now becomes the top, do not flip it back over.
- Serve once cooled.