Blueberry Coffee Cake
Delight in a slice of this moist blueberry coffee cake, where the sweetness of ripe blueberries meets a rich, buttery base. Perfect for brunch or a cozy afternoon snack, it's a treat that pairs beautifully with coffee or tea, making it an ideal choice for gatherings or casual get-togethers.
Ingredients
Instructions
- Mix the sugar, Crisco, egg, milk, flour, baking powder, and salt together in a bowl.
- Add the drained blueberries and stir by hand until combined.
- Pour the batter into a greased baking dish.
- Bake at 375° for 45 to 50 minutes until golden brown.
Tips & Substitutions
For a lighter texture, consider using melted butter instead of Crisco. You can also substitute half of the flour with whole wheat flour for added nutrition. If fresh blueberries are unavailable, frozen ones work well; just ensure they are drained to avoid excess moisture. Adding a sprinkle of cinnamon or lemon zest can enhance the flavor profile.
Serving Suggestions
Serve this blueberry coffee cake warm or at room temperature, perfect for breakfast or an afternoon snack. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It also pairs beautifully with a cup of coffee or tea, making it a perfect accompaniment for a cozy gathering.
Storage & Reheating
Store leftover blueberry coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it, where it can last up to a week. To reheat, place individual slices in the microwave for 15-20 seconds or warm in the oven at 350°F for about 10 minutes to restore its fresh-baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Coffee Cake contains roughly 159 calories, with 2g protein, 35g carbohydrates, and 2g fat. It is a good source of calcium (15% of the Daily Value). Note that it is relatively high in sodium, at 1177mg per serving (51% 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 other fruits instead of blueberries?
Yes, you can substitute blueberries with other berries like raspberries or blackberries. Keep in mind that if you're using larger fruits, you may need to chop them to ensure even distribution throughout the cake.
What can I do if my batter is too thick?
If your batter seems too thick, you can add a bit more milk, one tablespoon at a time, until you reach the desired consistency. This can help create a fluffier texture in the final cake.
Can this recipe be made ahead of time?
Absolutely! You can prepare the batter a day in advance and store it in the refrigerator. Just make sure to let it sit at room temperature for about 30 minutes before baking to ensure even cooking.
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).