I made this coffee cake for a breakfast at work a few weeks ago. I wanted something similiar to my vanilla cake but a little more dense and with the blueberries for extra flavor and moisture. This recipe is exactly that, and I think it’s a perfect breakfast.
It’s a moist, decadent, melt-in-your mouth type of coffee cake. The key is using butter instead of oil and adding some sour cream. I’m super happy with how it turned out; it’s honestly better than I even wanted it to be. I serioulsy hope you’ll try it. With or without coffee, it’ll be really yummy.
Blueberry Coffee Cake
rich and fluffly coffee cake with blueberries that add a pop of flavor, drizzled with a sugary glaze
Ingredients
Cake
- 1 cup salted butter
- 1 cup brown sugar
- 1/2 cup sugar
- 1 cup sour cream
- 3 eggs
- 1 tsp vanilla flavoring
- 1/2 tsp salt
- 3 cups flour (plus a little extra to coat the blueberries)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 cups frozen blueberries
Topping
- 1 tbsp salted butter
- 1 tbsp sugar
- 1 tbsp brown sugar
Glaze
- 1/2 cup powdered sugar
- 1 tbsp milk
Instructions
Cake
- Preheat oven to 350° F. Grease a 9×13 baking dish.
- Melt butter in microwave. Add to bowl of stand mixer with sugars, sour cream, eggs, vanilla, and salt. Mix until well combined.
- Add flour, baking powder and baing soda to mixer and mix until combined. Scrape down the sides of the bowl and mix again on medium/high speed for 1 minute. Do not skip this step!
- Pour the blueberries in a small bowl with a spoonful of flour. Toss to coat. Add them to the batter and mix with a spatula. The batter will be very thick, because the frozen blueberries will start to make the butter harden.
- Pour batter into greased pan and spread it evenly with a spoon.
Topping
- Melt the tablespoon of butter and drizzle over the batter.
- Sprinkle the sugars evenly over the batter and butter.
- Bake for 55-60 minutes or until golden brown on the edges and set in the middle.
Glaze
- Add powdered sugar and milk to a small bowl and wisk until smooth. If glaze is too thick add a very small amount of milk to make in thinner.
- Drizzle the glaze over the coffee cake once it has cooled slightly. Enjoy 😉
Notes
- I know a lot of baking recipes call for unsalted butter, however I almost always use salted butter and then just add less salt than a usual recipe calls for. I think this adds more flavor and I usually only keep salted butter in my fridge, so it also just makes it easier.
- You can use fresh blueberries, but you will probably have a shorter baking time because the batter won’t be as cold.
- If you want to make a small batch, just half all the ingredients, except for the eggs. I did 1 egg and 1 egg yolk. This will make a 8×8 pan.