Blueberry Coffee Cake

Treat yourself to a slice of loaded Blueberry Coffee Cake. This breakfast cake is perfect for weekend brunch, or any special occasion. This blueberry coffee cake is stuffed with plump blueberries, is soft, sweet and topped with turbinado sugar for a crunchy crust.

Course Breakfast, Dessert

Cuisine American

Keyword Blueberry Coffee Cake

Prep Time 15

Cook Time 50

Total Time 1 5

Servings slices

Calories 295kcal

Author Cathy Pollak

Equipment

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.
1-1/2 cups all-purpose flour, 1 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp table salt
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.
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
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.
cooking spray, 1-3/4 cups fresh blueberries, 2 tbsps turbinado sugar
Serve once cooled.

Video

Notes

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

For optimal outcomes when making this blueberry coffee cake, I recommended referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition