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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 or brunch. #blueberry #blueberrycoffeecake #coffeecake #easterbrunch #brunchrecipe #easybrunchrecipes #blueberries
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Loaded Blueberry Coffee Cake

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 or brunch.
Course Breakfast, Dessert
Cuisine American
Keyword Loaded Blueberry Coffee Cake
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8 slices
Calories 295kcal
Author Cathy

Ingredients

  • 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)

Instructions

  • 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.

Notes

Do not add extra blueberries to the cake batter otherwise there will be too much moisture in the cake itself.

Nutrition

Calories: 295kcal | Carbohydrates: 47.2g | Protein: 5.3g | Fat: 9.8g | Saturated Fat: 5.8g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 0.6g | Cholesterol: 47.4mg | Sodium: 332.3mg | Potassium: 128.7mg | Fiber: 1.3g | Sugar: 24.1g | Vitamin A: 17.8IU | Vitamin C: 6.1mg | Calcium: 8.7mg | Iron: 6.6mg