Fresh Berry Coffee Cake
Fresh Berry Coffee Cake is a delightful treat that combines the sweetness of blueberries with a tender, buttery cake base. It's perfect for breakfast or as an afternoon snack, offering a comforting balance of flavors that appeals to both coffee lovers and berry enthusiasts alike.
Ingredients
Instructions
- Sift 1 1/2 cups flour, baking powder, and salt into a bowl.
- Cream 1/2 cup margarine and 1 cup sugar in a mixer bowl until smooth.
- Add eggs one at a time, mixing well after each addition.
- Add vanilla and sour cream; mix well.
- Add the flour mixture alternately with milk, mixing well after each addition, beginning and ending with the flour mixture.
- Spoon half the batter into a greased 9-inch baking pan.
- Top with blueberries, then add the remaining batter.
- Combine 1/3 cup sugar, 1/4 cup flour, and cinnamon in a small bowl; mix well.
- Cut in butter until crumbly.
- Sprinkle the crumb mixture over the batter.
- Bake at 350°F for 30 to 35 minutes or until golden brown.
- Cool on a wire rack for 5 minutes.
- Serve warm.
Tips & Substitutions
For a lighter texture, ensure you sift the flour and baking powder together thoroughly. If you don't have margarine, unsalted butter can be a great substitute. For a twist, consider adding lemon zest to the batter for a refreshing flavor. You can also use a mix of berries like raspberries or strawberries for variety. This recipe is a great way to use seasonal fruits.
Serving Suggestions
Serve this coffee cake warm for a delightful breakfast or brunch treat. It pairs beautifully with a cup of coffee or tea. Consider complementing it with a dollop of whipped cream or a scoop of vanilla ice cream for a dessert option. For a brunch spread, it goes well alongside dishes like Breakfast Blintz Souffle or fresh fruit.
Storage & Reheating
Store any leftover coffee cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place slices in a microwave for about 15-20 seconds or warm them in an oven at 350°F for about 5 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Fresh Berry Coffee Cake contains roughly 556 calories, with 7g protein, 68g carbohydrates, and 25g fat. It is an excellent source of calcium (25% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1186mg per serving (52% 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 in this recipe. Just ensure they are thawed and drained of excess moisture to prevent the batter from becoming too wet. Frozen berries may slightly alter the baking time, so keep an eye on the cake as it bakes.
What can I substitute for sour cream?
If you don't have sour cream, you can substitute it with plain yogurt or buttermilk, which will also provide a similar moisture and tanginess. Alternatively, a mix of cream cheese and a little milk can work well too, ensuring the same creamy texture.
How do I know when the coffee cake is done baking?
The coffee cake is done when it is golden brown on top and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly, you can tent it with aluminum foil 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).