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Blueberry Coffeecake | Can't Stay Out of the Kitchen | This luscious coffee #cake is filled with two layers of #blueberries & #streusel filling. It's our family's favorite #coffeecake #recipe. It's terrific for #breakfast or #dessert. Everyone always raves over it. #HolidayBreakfast #BlueberryCoffeecake #BlueberryDessert #Brunch #BundtCake #BlueberryCake

Blueberry Coffeecake

Teresa Ambra
This fantastic bundt coffeecake has a delicate texture with two blueberry-cinnamon layers sandwiched between 3 coffeecake layers. Powdered sugar icing is drizzled on top adding even more wonderful flavor. Excellent coffeecake for holiday breakfasts or special occasions.
4 from 7 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Breakfast, Cakes and Cheesecakes, Dessert
Cuisine American
Servings 16
Calories 352 kcal

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

NOTE: While the recipe calls for 60 minutes of baking, this usually takes about one hour and fifteen to one hour and twenty minutes to cook all the way through. Be sure to insert a knife or bamboo skewer all the way to the bottom of the bundt pan to check for doneness. If the knife or bamboo skewer comes out clean the cake is baked all the way through. If not, keep baking.
 
NOTE: This is also good with raspberries, peaches and cherries.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 352kcalCarbohydrates: 55gProtein: 5gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 78mgSodium: 168mgPotassium: 104mgFiber: 2gSugar: 34gVitamin A: 448IUVitamin C: 4mgCalcium: 63mgIron: 2mg
Keyword blueberries, blueberry dessert, breakfast, cake, coffee cake, dessert
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