coffee cake recipes

Dense, moist cake &amp; sweet blueberries come together in the perfect balance of cake &amp; berries in this blueberry coffee cake. Simple ingredients &amp; easy prep!

Blueberry Coffee Cake

butter

sugar

eggs (large)

vanilla extract

all-purpose flour

baking powder

baking soda

salt

sour cream

brown sugar (packed)

cinnamon

blueberries (fresh)

confectioners sugar

milk (2%)

blueberries (optional)

Grease and flour a bundt or tube pan; Set aside. Preheat the oven to 350° (177°C).

Cream butter (3/4 cup) and sugar (1 1/2 cups) together in a large bowl until light and fluffy. Add in the eggs (4) one at a time, mixing until yellow disappears, then the vanilla (1 teaspoon).

In a separate bowl, whisk together flour (3 cups), baking powder (1 1/2 teaspoons), baking soda (3/4 teaspoon), and salt (1/4 teaspoon).

To the creamed butter and sugar mixture add, alternately, flour mixture and sour cream (1 cup), beginning and ending with flour mixture, beating well after each addition.

In a small bowl combine brown sugar (1/4 cup), flour (1 tablespoon), and cinnamon (1/2 teaspoon); Set aside.

Pour a third of the batter into a prepared baking pan, spreading evenly. Sprinkle half of the brown sugar mixture over the batter in the pan, then place half of the blueberries on top. Repeat layers then top with the remaining batter.

Bake until the cake tester inserted in the center comes out clean, about 55-65 minutes or until. Allow cake to cool in the pan, set on a wire baking rack, for 10 minutes. Remove from pan and let cool completely on the wire baking rack. 

Meanwhile, prepare the glaze. In a medium mixing bowl, whisk the powdered sugar (1 cup) and 2 tablespoons of milk together until smooth. Add more milk as necessary to obtain a pouring consistency. Drizzle glaze over the cooled coffee cake. Garnish with fresh blueberries (1/2 cup).

This is the exact recipe that my mom copied from a magazine, cookbook or from someone.
Like to know where it came from??
I feel like it is missing an ingredient in it.

My daughter needed a recipe for the "coffee cake" contest at our county fair.  We found this one and decided to give it a try... except, we have no blueberries.  We used a 14.5 oz can of peaches, well drained and chopped.  HOLY COW!  You gotta try this!  I did have to keep checking it while baking.  I think I baked it for around 65 - 70 minutes, checking it every 3 - 5 minutes after 55 minutes.  And it did kinda fall apart when I took it out of the bundt pan.  Going to try it again and cool it longer.  Also going to try using crisco and flour instead of pam spray... TOTALLY open to all suggestions here for holding it together!!

Baking right now .... looks wonderful im sure it will be great?

We've spent years perfecting the perfect blueberry coffee cake recipe—it is deliciously tender with hints of cinnamon and lemon and a crunchy oat crumble topping while being a little healthier!

Blueberry Coffee Cake Recipe

brown sugar or coconut sugar

oats (see notes)

unsalted chilled butter,

whole wheat pastry flour *see notes

cardamom

unsalted butter, chilled,

oil (we used avocado oil)

milk (whole, low-fat, or dairy free)

sour cream (or Greek yogurt)

eggs

lemon

lemon juice

blueberries

Preheat the oven to 350F. Prepare a 9-inch springform pan with oil (and parchment on the bottom if desired). 

Mix the Stresuel Topping

In a bowl add brown sugar, flour, oats, cinnamon, and salt. Cut the butter in until a coarse crumble forms. Set the bowl aside.

Make the Cake batter

In a large bowl mix together flour, sugar, baking powder, baking soda, cardamom, cinnamon, and salt. Cut the cold butter into the dry ingredients with a pastry cutter, forks or fingers (make sure your hands are not too warm) combine until the mixture resembles a coarse meal.

Whisk together oil, milk, sour cream, eggs, vanilla, lemon zest and juice.

Fold the wet ingredients gently into the flour mixture. It will be thick. 

With a rubber spatula spread 2/3 of the mixture in the pan and sprinkle 1 cup of the berries evenly on top. Spread the remaining batter on the top (drop small scoops evenly around and spread the dough over the berries). Top with the remaining blueberries. Spread the streusel evenly over the top. 

Bake at 350F for 55-70 minutes, until set in the middle.

Cool on a wire rack for 20-30 minutes before cutting.

This was absolutely wonderful!  I made it last night.  I used the half white flour and half whole wheat as the food store does not regularly stock whole wheat pastry flour so thanks for adding the alternative in the notes. Warmed it up this morning and added a swirl of creme fraiche on top that was lurking in the fridge.  Thank you!

A nice recipe. Nice tender cake, with decent flavor which is not always the case with coffee cake. However, I am a little disappointed in the topping. I find the rolled oats to detract and neutralize the flavor and the texture. If I make it again, I'll replace the oats with equal parts chopped pecans to liven up the crumble - which is always my favorite part. Otherwise it's a nice coffee cake with things I always have on hand.

Very good. I used Swerve brown and Swerve granular for the sugars. I omitted the cardamom and lemon zest. I used 1/4 cup chopped pecans and 1/4 cup rolled oats. Because of the Swerve sugars, I only cooked the cake for 55 minutes.

This was a hit! I used fresh berries, ww pastry flour and substituted pecans for the oats in the topping. I am glad I tested with a thermo pin (210F)- I took it out sooner than I would have. It was moist and deeply flavored, great the next day too!

Every time I need a recipe I check Feasting at Home and I am never disappointed! This coffee cake is delicious, nutritious and easy to assemble. I stuck to the basics  but snuck in chopped apple in the middle layer and both pecan and oatmeal in the topping. Yum! Yum!

Absolutely delicious. Served it garnished with a little lemon zest and extra blueberries as the image suggested and it was a hit! Thanks again for another brilliant fail safe recipe!

Oops! Sorry, Tonia! I hadn’t realized it was YOU who gave me this delicious recipe. Kudos!

This cake was so delicious. I will definitely be making this again! Thanks for another wonderful recipe!

A winner! This was not overly difficult, a great way to use frozen blueberries (I thawed them before adding) and it tastes amazing ❤️

I love this recipe! I modified it to be (pre) diabetes friendly and anti inflammatory diet oriented for those interested- and it’s the best coffee cake I’ve had!

Gf/low sugar/diabetes friendly ish modifications:

-oat flour for 1 1/4 c of flour, almond for 3/4 c
-no butter in cake (that was an accident but it turned out to be a happy one)
-whole milk and Greek yogurt were used
-half sugar replaced with monk fruit blend, other half is coconut sugar in cake and brown sugar and coconut in streusel
-no oats in streusel allll hazelnuts chopped, amazing with spices and butter and gf flour blend I made

*oat flour I made with an oats blend of oats with some flaxseed and quinoa, a thing at Trader Joe’s; I ground it up in a spice grinder quickly

Made this for a 2nd time in 5 months. This time I needed to use up pear so stirred 2 chopped pear into the batter, then topped w/ 1/4 cup frozen blueberries. Delicious and moist. Thank you!

https://content.jwplatform.com/videos/chrDxUir.mp4

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Blueberry Coffee Cake

Blueberry Coffee Cake Recipe

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Blueberry Coffee Cake

Blueberry Coffee Cake Recipe

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