Aunt Helen'S Coffee Cake
A moist, blueberry-studded coffee cake with a tender crumb, perfect for breakfast or brunch. Lightly tangy with a hint of citrus, it delights all ages.
Ingredients
Instructions
- Generously grease a 12-cup nonstick Bundt pan with butter or margarine.
- Dust the pan with flour and shake off the excess.
- Preheat the oven to 375°F (190°C).
- Drain the blueberries and set aside.
- In a mixing bowl, combine the lemon cake mix, sour cream, and eggs until smooth.
- Gently fold in the blueberries.
- Pour the batter into the prepared Bundt pan.
- Bake for approximately 50 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Tips & Substitutions
For added flavor, consider mixing in a teaspoon of lemon zest with the batter. If you don't have sour cream, Greek yogurt is a great substitute that will maintain the cake's moisture. Ensure the blueberries are evenly distributed to prevent them from sinking during baking. If you're a fan of nutty flavors, adding chopped walnuts or pecans can enhance the texture and taste.
Serving Suggestions
This coffee cake is delightful when served warm, accompanied by a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of coffee or tea, making it a perfect addition to brunch or an afternoon snack. For a festive touch, consider serving it alongside a fresh fruit salad or yogurt for a refreshing contrast.
Storage & Reheating
Store leftover coffee cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week or freeze for up to three months. To reheat, simply warm individual slices in the microwave for about 15-20 seconds or place in a toaster oven until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Helen'S Coffee Cake contains roughly 187 calories, with 3g protein, 39g carbohydrates, and 3g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh blueberries instead of canned?
Yes, fresh blueberries can be used instead of canned. Just make sure to wash and dry them thoroughly before folding them into the batter to prevent excess moisture from affecting the cake's texture.
What can I substitute for the lemon cake mix?
If you don’t have lemon cake mix, you can use a yellow cake mix and add a tablespoon of lemon juice and zest to mimic the lemon flavor. This will give you a similar taste profile while still creating a delicious cake.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs, the cake is ready. Baking times may vary slightly, so keep an eye on it during the last few minutes of baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).