Fresh Blueberry Coffee Cake
A moist and flavorful blueberry coffee cake featuring fresh blueberries and a tender crumb, perfect for breakfast or brunch gatherings with a hint of almond flavor.
Ingredients
Instructions
- Combine blueberries, 1/3 cup sugar, and cornstarch in a small saucepan.
- Cook over medium heat for 2 to 3 minutes or until the sauce is thickened, stirring constantly.
- Set the sauce aside to cool slightly.
- Preheat oven to 350°F (175°C).
- Cream together 1/2 cup softened butter and 1 cup sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in sour cream and almond extract until smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, mixing just until combined.
- Gently fold in the fresh blueberries.
- Pour batter into a greased 9-inch baking pan.
- Drop spoonfuls of the blueberry sauce over the batter and swirl gently with a knife.
- Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving.
Tips & Substitutions
For a lighter cake, you can substitute half of the butter with unsweetened applesauce. If fresh blueberries aren't available, frozen blueberries work just as well; just be sure to fold them in gently to avoid color bleeding. Consider adding a sprinkle of cinnamon for an extra flavor boost, which pairs beautifully with the almond extract.
Serving Suggestions
Serve this delicious coffee cake warm or at room temperature, perfect for breakfast or as an afternoon snack. It pairs wonderfully with a cup of coffee or tea. For a delightful twist, top with a dollop of whipped cream or a scoop of vanilla ice cream. This cake also complements well with sides like fresh fruit or yogurt.
Storage & Reheating
Store any leftover coffee cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. To reheat, simply warm individual slices in the microwave for about 15-20 seconds or until heated through. This cake also freezes well for up to three months.
Nutrition & Diet Analysis (per serving)
Each serving of Fresh Blueberry Coffee Cake contains roughly 480 calories, with 4g protein, 33g carbohydrates, and 39g fat. It is a good source of calcium (18% of the Daily Value), dietary fiber (11% of the Daily Value), and vitamin C (11% of the Daily Value). Note that it is relatively high in sodium, at 1132mg per serving (49% 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 a different type of fruit in this recipe?
Yes, you can substitute the blueberries with other berries such as raspberries or blackberries, or even diced peaches or apples. Just keep in mind that the moisture content may vary depending on the fruit used, which could slightly affect the texture of the cake.
How can I make this recipe gluten-free?
To make this coffee cake gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure that your baking powder and any other ingredients are also gluten-free. The texture may differ slightly, but it should still be delicious and enjoyable.
What can I do if my blueberry sauce is too runny?
If your blueberry sauce is too runny, you can simmer it a bit longer to thicken it up. Alternatively, you can mix a small amount of cornstarch with water to create a slurry, then stir it into the sauce and heat until thickened. This will give you a nice, smooth sauce for your cake.
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).