Blueberry Coffeecake
This is the most spectacular Blueberry Coffeecake recipe you will ever find! 🙂 It has such a fine texture. It’s almost like a sour cream pound cake but it has blueberries mixed with brown sugar and cinnamon in the middle. This seems like an odd combination, but it really works well in this recipe. It’s topped off by a powdered sugar glaze. So scrumptious! Whenever I serve this to my guests, they can’t get enough of it! It’s great for breakfasts, brunches, and even snacks.
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I found it in a magazine years ago (before 1984 when I put my recipes on computer). Unfortunately, I did not write down which magazine or who the author was. I have made this recipe umpteen times over the years. Without exception, I get rave reviews whenever I serve it. I have also tried it with cherries, blackberries, raspberries, peaches and strawberries. All versions turned out wonderfully. I’ve used fresh or frozen blueberries in this recipe. Both work fine.
When I initially posted this recipe in July 2012, I had only been blogging for a month. I was in a hurry taking the pictures and only managed to snap a couple of them. I made this cake for our church’s VBS workers to snack on during the week of teaching Vacation Bible School.
I had so many things I was making each day. Unfortunately, I was more concerned with getting the food made then taking quality pictures. Plus, I took the pictures with a poor quality iPhone 3. It was all I had at the time.
I recently remade this scrumptious coffeecake recipe (December 2014). I updated the pictures so you can get a better idea of what this breakfast entree is supposed to turn out like.
If you’re looking for a sensational coffeecake to wow your family or guests, Blueberry Coffeecake will do it. Enjoy.
Wow, does Blueberry Coffeecake look scrumptious, or what???
Blueberry Coffeecake has always been my favorite coffeecake recipe. This one works well with any kind of fruit. I’ve made it with fresh strawberries and peaches, also.
If you love blueberries, you’ll think Blueberry Coffeecake is to die for!
Here’s what I did.
I used these ingredients. I didn’t have enough frozen berries so I used half fresh and half frozen. Either way works.
Place softened unsalted butter, sugar, eggs, sour cream, baking soda, baking powder, salt and vanilla in a mixing bowl.
Mix with an electric mixer until smooth.
Stir in flour with a wooden spoon until well combined.
The cake batter is thick once it is all stirred together.
Combine streusel ingredients: Place brown sugar, flour and cinnamon in a mixing bowl.
Stir with a spoon. Set aside.
Grease your pan thoroughly. Don’t be skimpy on the shortening. Use a lot! Flour your pan. Try to make sure to sprinkle it around the tube portion too.
Put a third of the cake batter in the bottom of the prepared bundt pan.
Sprinkle half the blueberry mixture on top of the cake batter. Then sprinkle half of the cinnamon streusel mixture over top of the blueberries.
Add another third of cake batter and smooth the top.
Add remaining blueberries. Sprinkle remaining cinnamon streusel over top of the blueberries.
Add the remaining batter and smooth the top.
Bake at 350 for 1 hour 15 minutes to 1 hour 30 minutes.
Insert a knife all the way to the bottom of the bundt pan to check for doneness. A toothpick won’t work on this kind of pan. The knife needs to come out clean. This recipe is supposed to cook in 60 minutes. I cooked it 1 hour and 30 minutes and still probably could have cooked it an additional 5 minutes.
When cake has cooled completely, invert carefully onto a serving plate.
Stir milk into powdered sugar to make a thick glaze.
Drizzle icing over cake.
Blueberry Coffeecake is a spectacular breakfast coffeecake.
Blueberry Coffeecake also makes a great dessert.
Blueberry Coffeecake is spectacular for holiday breakfasts, especially Fourth of July, Mother’s Day and Father’s Day.
Here’s the recipe.
BLUEBERRY COFFEECAKE
(Recipe adapted from a magazine, circa 1980s)
Blueberry Coffeecake
Equipment
- 1 10-inch bundt pan
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 small mixing bowl
- 1 electric mixer
- 1 wooden spoon
- 1 whisk
- measuring cups
- measuring spoons
- 1 wire cooling rack
- 1 bamboo skewer or knife to check cake for doneness
Ingredients
- 3 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1/4 tsp. salt
- 1 tbsp. UNBLEACHED all-purpose flour
- 3/4 cup unsalted butter softened
- 1 tsp. vanilla extract
- 1 cup sour cream
- 3/4 tsp. baking soda
- 1/4 cup light brown sugar packed
- 1/2 tsp. cinnamon
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 1/2 tsp. baking powder
- 24 oz. pkg. fresh or frozen blueberries thawed (two 12-ounce packages)
- 1 cup powdered sugar
- 1 to 2 tbsp. 2% milk
Instructions
- Generously grease and flour a 10-inch bundt pan.
- Preheat oven to 350°.
- Mix flour with baking powder, soda and salt in a mixing bowl and set aside.
- In small bowl, combine brown sugar with 1 tbsp. flour and cinnamon; mix well.
- In a large bowl of electric mixer, at medium speed, beat butter with granulated sugar and vanilla until fluffy.
- Add eggs, one at a time, beating after each addition.
- At Low speed, beat in flour mixture (in three additions) alternately with sour cream (in two additions) beating until combined.
- Turn one-third of batter into prepared pan, spreading evenly.
- Sprinkle with half the blueberries and half the brown sugar mixture.
- Repeat layering of remaining batter, blueberries and brown sugar mixture.
- The top layer should be batter.
- Bake 60 minutes, or until knife or bamboo skewer inserted in center comes out clean.
- Cool in pan on wire rack 20 minutes.
- Gently remove from pan.
- Mix powdered sugar and milk and whisk until smooth; drizzle over cooled cake.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
- 3 cups Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- ¼ tsp. salt
- 1 tbsp. Gold Medal UNBLEACHED all-purpose flour
- ¾ cup butter, softened
- 1 tsp. vanilla
- 1 cup sour cream
- ¾ tsp. baking soda
- ¼ cup brown sugar
- ½ tsp. cinnamon
- 1 ½ cups sugar
- 4 eggs
- 1 ½ tsp. baking powder
- 2 12-oz. pkg. fresh or frozen blueberries, thawed
- 1 cup powdered sugar
- 1 to 2 tbsp. milk
- Generously grease and flour a 10-inch bundt pan.
- Preheat oven to 350°.
- Mix flour with baking powder, soda and salt and set aside.
- In small bowl, combine brown sugar with 1 tbsp. flour and cinnamon; mix well.
- In a large bowl of electric mixer, at medium speed, beat butter with sugar and vanilla until fluffy.
- Add eggs, one at a time, beating after each addition.
- At Low speed, beat in flour mixture (in three additions) alternately with sour cream (in two additions) beating until combined.
- Turn one-third of batter into prepared pan, spreading evenly.
- Sprinkle with half the blueberries and half the brown sugar mixture.
- Repeat layering of remaining batter, blueberries and brown sugar mixture.
- Bake 60 minutes, or until knife inserted in center comes out clean.
- Cool in pan on wire rack 20 minutes.
- Gently remove from pan.
- Mix powdered sugar and milk until smooth; drizzle over cake.
You can use either fresh or frozen blueberries in this recipe, so I make it all year round.
Blueberry Coffeecake is one scrumptious coffeecake.
Everyone who eats this lovely cake just raves over it!
Tips for using bundt pans:
- Make sure you grease and flour your pan really well. I mean really slather on the Crisco shortening.
- Don’t try to use cooking spray, most of the time it just won’t work and you will have a mess on you hands.
- After greasing the pan, sprinkle flour on the tube center and then on the bottom of the bundt pan. Then rotate the pan several turns until the whole pan is coated well with flour.
- When cooking a bundt cake, NEVER bake strictly by a time measurement!
- Insert a table knife into the middle of the pan all the way to the bottom. If the knife comes out completely clean, the cake is done and not before. If you undercook a bundt cake it will fall out of the pan in clumps! This is what happened to me the first time I baked one. 🙁
- Using a flexible or rubber type spatula loosen the outside edges of the cake all around its circumference pushing the flexible spatula underneath the whole to the bottom of the cake (inserting the spatula as far as it will go deep into the edge of the pan).
- Many times cakes will come out easily by just doing that. If not, you may have to use your table knife and insert it around the tube portion of the bundt pan very carefully.
- Place a plate on top of your bundt cake and invert the cake. Tap the bottom and sides carefully.
- If you have greased and floured your pan well, and cooked the cake long enough it will usually come out without any problems. However if you have a streusel layer or fruit layer in the middle, sometimes those can stick and there may be some difficulty. (Try to keep those layers away from the edge).
- I don’t think I’ve ever had a bundt cake cook in less than an hour and most of the time they take 1 hour 15 minutes to 1 hour and a half to fully cook (even though recipes say considerably less). Check your oven and test cake for doneness to avoid disasters.
Tips for making a powdered sugar glaze for bundt cakes or oblong cakes:
- Avoid the temptation to add too much milk or water to the powdered sugar at the beginning. Start with half what the recipe calls for and work all that in before adding any more liquid.
- The ratio is about 1 cup of powdered sugar to 1 to 2 tablespoons of milk or water. If you add too much liquid the icing becomes too thin and will absorb into the cake so that you cannot even see it.
- Make a thick icing that will look fabulous in presentation by using the smallest amount of liquid necessary to get a thick icing. It shouldn’t be so thick that it globs on the spoon, but it shouldn’t be dripping like a faucet either.
- Mine is thick and holds its shape. Allow the icing to dry about 15 minutes before covering cake with plastic wrap.
I also offer a post on Tips for Baking Cakes that you may find helpful.
You may also enjoy these delicious recipes!
Blueberry Coffeecake
Equipment
- 1 10-inch bundt pan
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 small mixing bowl
- 1 electric mixer
- 1 wooden spoon
- 1 whisk
- measuring cups
- measuring spoons
- 1 wire cooling rack
- 1 bamboo skewer or knife to check cake for doneness
Ingredients
- 3 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1/4 tsp. salt
- 1 tbsp. UNBLEACHED all-purpose flour
- 3/4 cup unsalted butter softened
- 1 tsp. vanilla extract
- 1 cup sour cream
- 3/4 tsp. baking soda
- 1/4 cup light brown sugar packed
- 1/2 tsp. cinnamon
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 1/2 tsp. baking powder
- 24 oz. pkg. fresh or frozen blueberries thawed (two 12-ounce packages)
- 1 cup powdered sugar
- 1 to 2 tbsp. 2% milk
Instructions
- Generously grease and flour a 10-inch bundt pan.
- Preheat oven to 350°.
- Mix flour with baking powder, soda and salt in a mixing bowl and set aside.
- In small bowl, combine brown sugar with 1 tbsp. flour and cinnamon; mix well.
- In a large bowl of electric mixer, at medium speed, beat butter with granulated sugar and vanilla until fluffy.
- Add eggs, one at a time, beating after each addition.
- At Low speed, beat in flour mixture (in three additions) alternately with sour cream (in two additions) beating until combined.
- Turn one-third of batter into prepared pan, spreading evenly.
- Sprinkle with half the blueberries and half the brown sugar mixture.
- Repeat layering of remaining batter, blueberries and brown sugar mixture.
- The top layer should be batter.
- Bake 60 minutes, or until knife or bamboo skewer inserted in center comes out clean.
- Cool in pan on wire rack 20 minutes.
- Gently remove from pan.
- Mix powdered sugar and milk and whisk until smooth; drizzle over cooled cake.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Blueberry Coffeecake
Ingredients
- 3 cups Gold Medal UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1/4 tsp. salt
- 1 tbsp. Gold Medal UNBLEACHED all-purpose flour
- 3/4 cup unsalted butter softened
- 1 tsp. vanilla extract
- 1 cup sour cream
- 3/4 tsp. baking soda
- 1/4 cup brown sugar packed
- 1/2 tsp. cinnamon
- 1 1/2 cups sugar
- 4 large eggs
- 1 1/2 tsp. baking powder
- 2 12-oz. pkg. fresh or frozen blueberries thawed
- 1 cup powdered sugar
- 1 to 2 tbsp. milk
Instructions
- Generously grease and flour a 10-inch bundt pan.
- Preheat oven to 350°.
- Mix flour with baking powder, soda and salt and set aside.
- In small bowl, combine brown sugar with 1 tbsp. flour and cinnamon; mix well.
- In a large bowl of electric mixer, at medium speed, beat butter with sugar and vanilla until fluffy.
- Add eggs, one at a time, beating after each addition.
- At Low speed, beat in flour mixture (in three additions) alternately with sour cream (in two additions) beating until combined.
- Turn one-third of batter into prepared pan, spreading evenly.
- Sprinkle with half the blueberries and half the brown sugar mixture.
- Repeat layering of remaining batter, blueberries and brown sugar mixture.
- Bake 60 minutes, or until knife inserted in center comes out clean.
- Cool in pan on wire rack 20 minutes.
- Gently remove from pan.
- Mix powdered sugar and milk until smooth; drizzle over cake.