Fresh Blueberry Coffee Cake

This cinnamon streusel topped Fresh Blueberry Coffee Cake is so moist and bursting with fresh berries in every bite.  Enjoy this for breakfast or a snack any time of the day!

~Fresh Blueberry Coffee Cake~

What a great time of the year for us berry lovers!  Yes, right now I'm sure you are seeing either in the stores, farmer's market or even a road side stand an abundance of fresh fruit.  I especially love blueberries, how about you?

These little tasty morsels never disappoint and can be used in a variety of way.  I recently made this Triple Berry Goat Cheese Salad and added a handful.  Other recipes that you can use fresh blueberries in are these Mason Lid Jar Mini pies, and this Fresh Peach and Blueberry tart made with puffed pasty - so delicious!

Serve this Fresh Blueberry Coffee Cake the next time you want to have a few friends over for coffee.  It is so easy to make

Let's talk about the streusel topping as I think no coffee cake should be without one.  It adds a nice crunch in contrast to the tender cake and the blueberries pop through here and there.

Now let's talk about glaze.  You could definitely just bake the cake and leave it off so the choice is up to you.  The picture below is the cake just out of the oven.

What ingredients will you need for this coffee cake?

• Flour
• Brown Sugar
• Cinnamon
• Butter
• Sugar
• Sour Cream
• Milk
• Egg
• Vanilla Extract
• Baking Powder
• Fresh Blueberries
• Powdered Sugar

Here's a photo of adding the glaze plus a few fresh blueberries on top.

How do you bake a Coffee Cake?

I found it easy to use a springform pan so it is easier to remove the cake.  I would still line the bottom with parchment paper.

When you are creaming together the butter and sugar be sure to beat until the mixture gets pale yellow as this will result in a lighter texture.

Don't worry if you think your batter is too thick, it needs to be so the blueberries don't sink while baking.

Bake for the allotted time but use a toothpick as a gauge to see if it is done.  When a few crumbs stick, remove from oven.

Cool completely before drizzling the glaze.

How do you store coffee cake?

A freshly baked coffee cake can last 1-2 days on your counter just be sure to have it in a sealed, airtight container.

If you prefer to keep in the refrigerator, it will last up to a week if covered well.  The key is you want it covered well so it doesn't dry out.

While the cake tastes so delicious when first made, it can be warmed up a bit on the other days if stored.  Our cake didn't last too long though as I shared half with {happy} friends.

How about if I make another cake since ours is gone and you bring the coffee??  I'm game any time!

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Get the Recipe

Fresh Blueberry Coffee Cake

Yield: 8

Prep Time: 15 minutes

Cook Time: 36 minutes

Total Time: 51 minutes

This coffee cake will knock your socks off! Bursting with fresh blueberries and so easy to make!

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Ingredients

Streusel

• ½ cup flour
• ½ cup packed brown sugar
• 1 teaspoon cinnamon
• 4 tablespoons butter, melted

Coffee Cake

• ½ cup sugar
• 6 tablespoons butter at room temp
• ⅓ cup sour cream
• ¼ cup milk
• 1 egg
• 1 teaspoon vanilla paste or extract
• 1 ½ teaspoon baking powder
• 1 cup flour
• 1 ¼ cups blueberries

Glaze

• ¾ cup powdered sugar
• 1 ½ tablespoons milk

Instructions

1. Preheat oven to 350°. Line the bottom of a 9" springform pan with parchment paper and grease the side of pan - set aside
2. In a small bowl mix the streusel ingredients and set aside
3. In a stand mixer, or hand held, cream the butter and sugar for about 4 minutes until it is light and fluffy
4. Add the sour cream and milk and mix well then add the egg and vanilla - beat until smooth
5. In another small bowl, combine the flour and baking powder (I used a whisk)
6. Add the flour mixture to the batter and mix until smooth again
7. Spread half of the batter in the springform pan, top with half of the streusel and half of the blueberries
8. Spread remaining batter on top then remainder of streusel and blueberries
9. Bake for about 36 minutes - a toothpick should have a few crumbs clinging to it
10. Remove cake from oven, cool about 15 minutes then remove pan and cool completely on a wire rack
11. Combine the powdered sugar and milk to make the glaze, drizzle on cooled cake and add a few blueberries on top

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Nordic Ware Leakproof Springform Pan, 10 Cup, 9 Inch
• 
  Reynolds Kitchens Parchment Paper 
• 
  KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 393Total Fat: 17gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 68mgSodium: 227mgCarbohydrates: 57gFiber: 1gSugar: 36gProtein: 4g

Nutritional information provided is computer-generated and only an estimate. You may want to do your own research with the ingredients listed if you have concerns about health or specific diets.

Did you make this recipe?

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Deb Attinella( Recipe Developer and Food Photographer )

We are all about sharing our love of good food so on the blog you will find easy recipes to enjoy with your family and friends.  We hope to inspire you to host a gathering to create special memories.  Most recipes are step by step so you can feel confident in the kitchen.  Take a look around to find everything from breakfast to dinner and everything in-between!

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