Janet'S Blueberry Coffee Cake
A moist blueberry coffee cake with a cinnamon crumble topping, perfect for breakfast or brunch, offering sweet, tart blueberries and a tender crumbly texture that appeals to all.
Ingredients
Instructions
- Mix flour, sugar, margarine, baking powder, and salt as you would for pie crust.
- Reserve 1 cup of this mixture for crumbs on top of the cake.
- Lightly flour the blueberries and add them to the dry mixture.
- Beat the eggs well.
- Combine the eggs with 3/4 cup of milk.
- Add the eggs and milk mixture to the dry ingredients, folding in gently.
- Pour the batter into a greased 13 x 9-inch pan (or two 9-inch pans).
- Sprinkle with cinnamon and the reserved crumb mixture on top.
- Bake in a preheated 350°F oven for 35 to 45 minutes.
Tips & Substitutions
To enhance the flavor of your blueberry coffee cake, consider substituting half the sugar with brown sugar for a richer taste. If fresh blueberries are unavailable, frozen ones work fine—just add them directly without thawing. For a twist, try adding a teaspoon of vanilla extract to the egg and milk mixture. This recipe is also great for a brunch spread alongside other American recipes like Lemon Fluffy.
Serving Suggestions
This blueberry coffee cake is perfect as a sweet breakfast treat or an afternoon snack. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. It pairs beautifully with coffee or tea, making it an excellent choice for brunch gatherings. You can also complement it with fresh fruit or yogurt on the side.
Storage & Reheating
Store leftover blueberry coffee cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 15-20 seconds or warm the entire cake in a preheated oven at 350°F for about 10-15 minutes for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Janet'S Blueberry Coffee Cake contains roughly 639 calories, with 3g protein, 38g carbohydrates, and 54g fat. It is an excellent source of vitamin C (23% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 832mg per serving (36% 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 raspberries, chopped strawberries, or even chopped apples. Just ensure that the fruit is not too watery, as it may affect the cake's texture. Adjust the quantity to maintain the balance of wet and dry ingredients.
Is there a gluten-free option for this recipe?
Absolutely! You can use a gluten-free all-purpose flour blend in place of regular flour. Be sure to check that the blend contains xanthan gum or add 1/2 teaspoon to help with the texture. The baking time may vary slightly, so keep an eye on the cake as it bakes.
How can I make this coffee cake more flavorful?
For added flavor, consider mixing in lemon zest or almond extract into the batter. You can also sprinkle some chopped nuts, like pecans or walnuts, into the crumb topping for a delightful crunch. Experimenting with spices like nutmeg can also elevate the overall taste.
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).