Blue Ribbon Blueberry Coffeecake
A moist and flavorful blueberry coffeecake with a tender crumb, sweet blueberries, and cinnamon-spiced brown sugar topping, perfect for brunch or dessert gatherings.
Ingredients
- 3 cups all-purpose flour ⓘ
- 1 1/2 teaspoons baking soda ⓘ
- 1/4 teaspoon salt ⓘ
- 1/4 cup light brown sugar, packed ⓘ
- 1 cup sour cream ⓘ
- 1 cup confectioners' sugar ⓘ
- 2 tablespoons flour ⓘ
- 3/4 cup butter or margarine ⓘ
- 1 1/2 cups granulated sugar ⓘ
- 1 teaspoon vanilla extract ⓘ
- 4 eggs ⓘ
- 2 cups fresh blueberries ⓘ
- 1 to 2 tablespoons milk ⓘ
- 1/2 teaspoon cinnamon ⓘ
Instructions
- Grease and flour a 10 x 4 1/2-inch tube pan without a removable bottom.
- Preheat oven to 350°F (175°C).
- Sift 3 cups of flour with baking soda and salt into a small bowl; set aside.
- In a medium bowl, combine brown sugar, 1 tablespoon flour, and cinnamon; mix well.
- In a large bowl, beat butter at medium speed until smooth.
- Add sugar and vanilla to the butter and beat until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Alternately add flour mixture in 3 parts and sour cream in 2 parts to the butter mixture, beating thoroughly after each addition and scraping bowl sides.
- Gently dust blueberries with 1 tablespoon flour to prevent sinking in batter.
- Turn 1/3 of the batter into the prepared pan, spreading evenly.
- Sprinkle with half of the blueberries and half of the brown sugar-flour mixture.
- Repeat layering with remaining batter, blueberries, and brown sugar mixture.
- Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
- Cool in pan for 20 minutes.
- Mix confectioners' sugar with milk until smooth and drizzle over the cooled cake.
Tips & Substitutions
For best results, ensure your butter is softened to room temperature for easy creaming. If you don't have sour cream, plain yogurt can be a great substitute. Dusting the blueberries with flour helps keep them from sinking in the batter. You can also experiment with other fruits like raspberries or blackberries for a twist on this classic recipe.
Serving Suggestions
This Blue Ribbon Blueberry Coffeecake is delightful served warm or at room temperature. Pair it with a cup of coffee or tea for a perfect afternoon treat. It also makes a lovely breakfast option or a sweet addition to brunch. For a complete meal, serve alongside a refreshing Fast-Frozen Salad(Children'S).
Storage & Reheating
Store leftover coffeecake in an airtight container at room temperature for up to 3 days. For longer storage, wrap individual slices in plastic wrap and freeze for up to 2 months. To reheat, simply microwave a slice for 15-20 seconds or warm in a 350°F oven for about 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Blue Ribbon Blueberry Coffeecake contains roughly 593 calories, with 8g protein, 108g carbohydrates, and 15g fat. It is an excellent source of calcium (24% of the Daily Value) and iron (21% of the Daily Value), and a good source of protein and vitamin A. Note that it is relatively high in sodium, at 774mg per serving (34% of the Daily Value).
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 frozen blueberries instead of fresh?
Yes, you can use frozen blueberries, but make sure to thaw and drain them before adding to the batter. Dusting them with flour will also help prevent them from bleeding into the batter, maintaining the beautiful look of your coffeecake.
How can I tell when the coffeecake is done baking?
The coffeecake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. Keep an eye on it towards the end of the baking time to avoid overbaking, which can dry out the cake.
Can I make this coffeecake ahead of time?
Absolutely! You can bake the coffeecake a day in advance. Allow it to cool completely, then store it covered at room temperature. For the best flavor, add the glaze just before serving to keep it fresh and visually appealing.
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).