Ultimate Blueberry Coffee Cake

$To make the Ultimate Blueberry Coffee Cake, you need some key ingredients. Here’s what you will need: - 1 cup all-purpose flour - 1 cup whole wheat flour - 1 cup granulated sugar - ½ cup unsalted butter, softened - 2 large eggs - 1 cup buttermilk - 2 teaspoons baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 1 teaspoon vanilla extract - 2 cups fresh blueberries - 1 teaspoon lemon zest - ½ cup brown sugar - ½ teaspoon ground cinnamon These ingredients create a rich batter that is moist and flavorful. The blueberries add a burst of sweetness, making each bite a delight. For an extra touch, consider adding these optional ingredients: - ½ cup chopped pecans - A pinch of nutmeg - A splash of almond extract These add-ins can enhance the texture and flavor of the cake. The pecans provide a nice crunch, and nutmeg complements the blueberries perfectly. You can easily modify this recipe to fit different dietary needs. Here are some options: - Use gluten-free flour instead of all-purpose and whole wheat flour. - Replace buttermilk with almond milk or oat milk mixed with a splash of vinegar. - Swap eggs with flaxseed meal mixed with water for a vegan option. These substitutes help everyone enjoy this tasty treat. No one has to miss out on this delicious coffee cake! Start by gathering all your ingredients. Measure them out for easy use. You will need: - 1 cup all-purpose flour - 1 cup whole wheat flour - 1 cup granulated sugar - ½ cup unsalted butter, softened - 2 large eggs - 1 cup buttermilk - 2 teaspoons baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 1 teaspoon vanilla extract - 2 cups fresh blueberries - 1 teaspoon lemon zest - ½ cup brown sugar - ½ teaspoon ground cinnamon - ½ cup chopped pecans (optional) Make sure your butter is soft. This helps it mix well with sugar. Use fresh blueberries for the best taste. Zest your lemon right before using it. This gives the cake a bright flavor. In a large bowl, cream the softened butter with granulated sugar. Mix until it is light and fluffy. Add the eggs one by one. Make sure to mix well after each egg. Then, stir in your vanilla extract and lemon zest. In another bowl, combine your flours, baking powder, baking soda, and salt. Mix these dry ingredients together. Gradually add them to the wet mixture. Alternate with the buttermilk. Mix until just combined. Be careful not to overmix; it should be a little lumpy. Gently fold in your blueberries. Now, pour half the batter into your greased baking pan. Spread it out evenly. Sprinkle half of the brown sugar and cinnamon mixture on top. This adds a nice sweet layer. Then, pour the rest of the batter over this layer. Spread it evenly again. Top with the remaining brown sugar and cinnamon mixture. Bake your cake in the preheated oven at 350°F (175°C) for 40 to 45 minutes. Check with a toothpick to see if it’s done. When it comes out clean, your cake is ready. Let it cool for at least 15 minutes before serving. Enjoy this warm treat! For the complete recipe, refer to the Full Recipe. Baking can be tricky. Here are some common mistakes to watch out for: - Overmixing the batter: This can make the cake tough. Mix just until combined. - Not measuring ingredients correctly: Use a scale or measuring cups for accuracy. - Skipping the oven preheat: Always preheat your oven. This ensures even baking. - Not greasing the pan: A well-greased pan helps the cake release easily. A good coffee cake has a soft, moist texture. Follow these tips for the best results: - Use room temperature ingredients: This helps the batter mix smoothly. - Add buttermilk: It adds moisture and a slight tang. - Fold in blueberries gently: This keeps them intact and prevents a blue batter. - Check for doneness: Use a toothpick in the center. If it comes out clean, the cake is ready. Want to boost the flavor? Here are some simple ideas: - Add lemon zest: It brightens the cake with a fresh taste. - Use vanilla extract: It enhances the sweetness and aroma. - Incorporate spices: A dash of nutmeg or cardamom can add warmth. - Top with a crumble: Mix butter, flour, and sugar for a crunchy topping. Try these tips and tricks to make your ultimate blueberry coffee cake even better. For the complete instructions, check the full recipe. {{image_2}} If you want to make this cake nut-free, simply leave out the pecans. The cake will still taste great! You can also add a bit more blueberries for extra flavor. This keeps the cake moist and delicious. To make a gluten-free version, swap the all-purpose flour for a gluten-free blend. Look for a blend that has a good mix of flours. You can also add a bit of xanthan gum to help with texture. This will give your cake the right rise and crumb. You can change the fruit based on the season. Try raspberries, blackberries, or even diced peaches. Each fruit brings its own taste. Using different fruits keeps the recipe fresh and fun. Just make sure the fruit is ripe for the best flavor. For the full recipe, check the section above. After you bake the ultimate blueberry coffee cake, let it cool. Then, cut it into squares. Place the squares in an airtight container. If you do not have one, wrap them tightly in plastic wrap. Store the cake at room temperature for up to three days. For longer freshness, put it in the fridge. It will last up to a week in the fridge. To reheat your coffee cake, slice it into pieces. You can use the microwave for quick heating. Heat one slice for about 20 seconds. Check if it's warm enough. If not, heat for another 10 seconds. For a crispier texture, use an oven. Preheat it to 350°F (175°C). Place the slices on a baking sheet and warm them for about 10 minutes. You can freeze the blueberry coffee cake for later. First, let the cake cool completely. Wrap each slice in plastic wrap. Then, place the slices in a freezer bag or container. Make sure to remove as much air as possible. You can freeze the cake for up to three months. When ready to eat, thaw it in the fridge overnight. Enjoy the taste of fresh coffee cake anytime! For the full recipe, check out the detailed instructions above. Yes, you can use frozen blueberries. They work well in this recipe. Just remember to thaw them first. Pat them dry to avoid extra moisture in the batter. Frozen berries might make the cake a bit more colorful, which is nice! To make this coffee cake vegan, swap eggs and butter for plant-based options. You can use flax eggs or applesauce instead of eggs. For butter, use coconut oil or a vegan butter substitute. Change buttermilk to a non-dairy milk with a splash of vinegar or lemon juice. This keeps the cake moist and tasty. Blueberry coffee cake is great on its own, but you can add more fun! Serve it warm with whipped cream or vanilla ice cream for a treat. A side of fresh fruit adds a nice touch too. For drinks, enjoy it with coffee or tea to balance the sweetness. You can find the full recipe for more ideas! This blog post covered everything you need for blueberry coffee cake. We explored essential and optional ingredients, and even substitutes for diets. I detailed step-by-step instructions for perfect baking. Tips helped you avoid common mistakes and improve texture and flavor. Variations let you adapt this cake to your needs. Lastly, we discussed storage for leftovers and answered key questions. Baking this coffee cake is fun, and it can bring joy to your table. Enjoy the process and share your delicious results.$

Indulge in the deliciousness of our Ultimate Blueberry Coffee Cake! This easy-to-follow recipe combines fresh blueberries with a rich, buttery batter, topped with a sweet cinnamon crumble for the perfect treat any time of day. With simple ingredients and a warm, inviting flavor, this coffee cake is sure to impress. Click to explore the full recipe and bake a delightful dessert that will have everyone coming back for more!

Print Recipe Pin Recipe

Ingredients

1 cup all-purpose flour

1 cup whole wheat flour

1 cup granulated sugar

½ cup unsalted butter, softened

2 large eggs

1 cup buttermilk

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon vanilla extract

2 cups fresh blueberries

1 teaspoon lemon zest

½ cup brown sugar

½ teaspoon ground cinnamon

½ cup chopped pecans (optional)

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.

In a separate bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Be careful not to overmix; just combine until there are no dry spots.

Gently fold in the fresh blueberries into the batter.

Pour half of the batter into the prepared baking pan and spread evenly. Sprinkle half of the brown sugar and cinnamon mixture (brown sugar, cinnamon, and chopped pecans) on top.

Pour the remaining batter over the mixture, spreading it evenly. Top with the remaining brown sugar and cinnamon mixture on the surface.

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool for at least 15 minutes in the pan before cutting it into squares.

Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12

- Presentation Tips: Serve warm with a dusting of powdered sugar on top, and pair each slice with a small dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence!