Welcome to Bailee’s Kitchen, where we celebrate the irresistible combination of moist, flavorful cake and juicy blueberries with our exquisite Blueberry Coffee Cake recipe. Whether you’re an experienced baker or a novice in the kitchen, our step-by-step guide will help you create a delightful treat that’s perfect for any occasion.
Indulge in the rich flavors of butter, sour cream, and a hint of lemon zest perfectly complemented by bursts of sweet blueberries in every bite. Topped with a tantalizing cinnamon-infused crumb topping, this cake promises a symphony of textures and tastes that will leave you craving more.
Join us as we explore the art of baking and discover how easy it is to elevate your dessert game with our Blueberry Coffee Cake recipe. From prepping the ingredients to savoring the final product, embark on a culinary journey that’s sure to delight your taste buds and impress your friends and family.
Whether you’re baking for a special occasion or simply treating yourself to a slice of homemade goodness, our Blueberry Coffee Cake is sure to become a beloved favorite. So, roll up your sleeves, preheat the oven, and let’s bake up some memories together.
The Blueberry Coffee Cake recipe features a moist and flavorful cake base enriched with sour cream and lemon zest, studded with plump blueberries. A buttery cinnamon-scented crumb topping adds a delightful crunch. Baked to perfection, it's served with an optional powdered sugar glaze for an extra touch of sweetness.
½cupunsalted butterat room temperature, cut into small chunks
Instructions
Preheat the oven to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper and spray with cooking spray.
Cake: In a large bowl, cream together the butter and sugars for 3-4 minutes until light and fluffy.
Add the eggs, vanilla extract, sour cream, and milk. Mix on low speed for 30 seconds.
Gradually add the flour, baking powder, and salt. Mix for 2 minutes on low-medium speed, scraping down the sides of the bowl with a spatula as needed.
Stir in the lemon zest and lemon juice.
Gently fold in the blueberries.
Crumb Topping: In a separate small bowl, combine the brown sugar, flour, cinnamon, salt, and butter. Use a fork to mix until coarse crumbs form.
Assembly: Spread half of the cake batter into the prepared springform pan. Sprinkle half of the crumb topping over the batter. Repeat with the remaining batter and crumb topping.
Place the springform pan on a baking sheet to catch any spills. Bake for 95-105 minutes (1 hour and 35 minutes) or until a toothpick inserted into the center comes out clean.
Once baked, remove from the oven and place on a wire rack to cool for 30 minutes. Remove the outer ring of the springform pan and let the cake cool completely before removing the bottom pan and parchment paper.
Optional: Top the cooled cake with a powdered sugar glaze. In a small bowl, whisk together 1 cup of powdered sugar and 1-2 tablespoons of milk until smooth. Drizzle over the cake.