Blueberry Coffee Cake
User Reviews
4.9
Blueberry Coffee Cake
Description
This coffee cake recipe uses shortening to create a soft and tender crumb, combining it with sugar and eggs for a well-aerated batter. The dry ingredients including flour, baking powder, and salt are mixed separately and then folded in along with blueberries, which add juiciness and subtle tartness. The batter tends to be thick, ensuring the berries are evenly distributed.
The streusel topping made from brown sugar, flour, and butter is sprinkled over the batter before baking at 375°F for about 35-45 minutes. This topping melts and crisps during baking, providing texture contrast with the moist cake base. Allowing the cake to cool before serving prevents it from crumbling apart.
Blueberry Coffee Cake pairs well with coffee, tea, or even a scoop of ice cream for dessert. Variations include swapping shortening for butter or replacing milk with sour cream or buttermilk to adjust moisture and tang. The cake can be prepped ahead and refrigerated before baking, or frozen after cooling for storage. Lemon zest can be added to brighten flavors.
Ingredients
Ingredients:
- 1 ½ cups granulated sugar
- ½ cup shortening
- 2 egg
- 1 cup milk
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- 3 cups blueberries , fresh or frozen*
Streusel Topping:
- 1 cup light brown sugar , packed
- 2/3 cup all-purpose flour
- ½ cup butter
Instructions
- Add sugar and shortening to a large mixing bowl or stand mixer and mix until well creamed together. Add eggs, milk and vanilla and mix until combined.
- In a separate bowl stir together flour, baking powder and salt, then add to the creamed mixture. Stir in blueberries. Batter will be thick.
- Pour batter into a greased 9x13 inch pan. Combine topping ingredients and sprinkle over the top of the batter In the pan.
- Bake at 375 degrees for 35-45 minutes. Don't over bake or the cake will be dry. Cool before serving.
- Serve with coffee or tea, or even with a scoop of ice cream.
Notes
- Butter can replace shortening, but shortening yields a softer cake.
- Any berry may be used instead of blueberries for variety.
- Batter can be made ahead and refrigerated up to overnight; let stand 30 minutes before baking.
- After cooling, the cake freezes well for up to 3 months; thaw before serving.
- Lemon zest, sour cream, or buttermilk can be added or substituted for flavor and texture variations.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 425 kcal
% Daily Value*
| Calories | 425kcal | 21% |
| Carbohydrates | 69g | 23% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 40mg | 13% |
| Sodium | 259mg | 11% |
| Potassium | 119mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 38g | 76% |
| Vitamin A | 264IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 108mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
