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Blueberry Coffee Cake

rich and fluffly coffee cake with blueberries that add a pop of flavor, drizzled with a sugary glaze
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast
Cuisine American
Servings 24

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 9x13 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 8x8 pan.