why make this recipe
Blueberry Coffee Cake is a delightful treat that combines the flavors of fresh blueberries with a tender, buttery cake. This recipe is perfect for breakfast, brunch, or an afternoon snack alongside your favorite cup of coffee or tea. The sweet, crumbly topping adds an extra layer of deliciousness, making it hard to resist. Whether you are enjoying it alone or sharing with friends and family, this cake brings warmth and joy to any gathering.
how to make Blueberry Coffee Cake
Ingredients :
- 1 1⁄2 cups granulated sugar
- 1⁄2 cup shortening
- 2 eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- 1⁄2 teaspoon salt
- 3 cups blueberries (fresh or frozen)
- 1 cup light brown sugar (packed)
- 2/3 cup all-purpose flour
- 1/2 cup butter
Directions :
- Start by adding sugar and shortening to a large mixing bowl or a stand mixer. Mix until well creamed together.
- Next, add the eggs, milk, and vanilla extract to the mixture and mix until all ingredients are combined.
- In a separate bowl, stir together the flour, baking powder, and salt. Then add this dry mixture to the creamed mixture, stirring well to combine.
- Gently fold in the blueberries. Keep in mind that the batter will be thick.
- Pour the batter into a greased 9×13 inch pan.
- For the topping, combine the light brown sugar, 2/3 cup flour, and butter. Sprinkle this mixture over the batter in the pan.
- Bake in a preheated oven at 375 degrees for 35-45 minutes. Be careful not to over bake, as this can make the cake dry.
- Allow the cake to cool before serving. Enjoy it with coffee, tea, or even a scoop of ice cream for a special treat.
how to serve Blueberry Coffee Cake
Blueberry Coffee Cake is best served warm or at room temperature. You can cut it into squares and serve it on a plate. It pairs wonderfully with a hot cup of coffee or tea. For an added treat, you might enjoy it with a scoop of vanilla ice cream on the side!
how to store Blueberry Coffee Cake
To store Blueberry Coffee Cake, wrap it tightly in plastic wrap or aluminum foil and keep it in an airtight container. It can be stored at room temperature for up to 2 days or in the refrigerator for up to a week. If you want to keep it longer, you can freeze it for up to 3 months. Just make sure to thaw it in the refrigerator or at room temperature before enjoying.
tips to make Blueberry Coffee Cake
- For best results, use fresh blueberries when they are in season, but frozen blueberries work well too.
- Be careful not to over mix the batter, as this can make the cake tough.
- To keep the blueberries from sinking to the bottom, you can toss them in a bit of flour before adding them to the batter.
- If you prefer a bit more crunch, consider adding nuts to the topping.
variation
You can customize this Blueberry Coffee Cake by adding other fruits such as raspberries or chopped strawberries. Alternatively, you could try adding spices like cinnamon or nutmeg for extra flavor. For a twist, consider using a lemon glaze on top of the cake after it cools for a tart and sweet combination.
FAQs
-
Can I use frozen blueberries?
Yes, frozen blueberries work just fine in this recipe. There’s no need to thaw them first; just toss them directly into the batter. -
What other nuts can I add to the topping?
Chopped walnuts or pecans make excellent additions to the topping for added crunch and flavor. -
Can this recipe be doubled?
Yes, you can easily double the recipe for a larger gathering. Use a larger baking dish and keep an eye on the baking time, as it may take longer to cook.
Blueberry Coffee Cake
Ingredients
Main Ingredients
- 1.5 cups granulated sugar
- 0.5 cups shortening
- 2 pieces eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- 0.5 teaspoon salt
- 3 cups blueberries (fresh or frozen) Frozen blueberries can be used without thawing.
Topping
- 1 cup light brown sugar (packed)
- 0.67 cups all-purpose flour
- 0.5 cups butter Melted for the topping.
Instructions
Preparation
- In a large mixing bowl or stand mixer, cream together the sugar and shortening.
- Add the eggs, milk, and vanilla extract, mixing until well combined.
- In a separate bowl, mix together the flour, baking powder, and salt.
- Add the dry ingredients to the creamed mixture and stir until well combined.
- Gently fold in the blueberries, being careful not to over mix.
Baking
- Pour the batter into a greased 9x13 inch pan.
- For the topping, mix the light brown sugar, 2/3 cup of flour, and melted butter together, and sprinkle over the batter.
- Bake in a preheated oven at 375°F (190°C) for 35-45 minutes, checking for doneness to avoid overbaking.
Serving
- Allow the cake to cool before serving. Best served warm or at room temperature.
- Cut into squares and serve with coffee, tea, or a scoop of ice cream.