Blueberry and Jam Buttermilk Coffee Cake with Buttery Vanilla Glaze

There’s something about a good old-fashioned coffee cake that I love.

And this one is easier than going to the store and bringing home an Entenmann’s.

Blueberry and Jam Buttermilk Coffee Cake with Buttery Vanilla Glaze averiecooks.com

If you’re in need of an easy cake for breakfast, brunch, a shower, gathering, or just want to whip up a cake on Tuesday, just because, this is the one. The batter comes together in 10 minutes, it bakes for 30, and you can therefore be eating cake within the hour if you start now.

It’s sweet, soft, moist and loaded with blueberries. Underneath the blueberries, there’s a swirly pattern of strawberry jam, which adds another burst of berry flavor.

Blueberry and Jam Buttermilk Coffee Cake with Buttery Vanilla Glaze averiecooks.com

I used my stand mixer, or use a large mixing bowl and hand mixer, and combine the dry ingredients and mix them momentarily. Add the wet ingredients and beat for a couple minutes until smooth. Turn the batter out into a cake pan, dollop on your favorite jam, and swirl it around.

Sprinkle the cup of  blueberries and it’ll seem like a ridiculous amount, covering every last inch of batter space, but they settle in while baking. And really, there’s no such a thing as too many blueberries. The more, the berrier.

Blueberry and Jam Buttermilk Coffee Cake with Buttery Vanilla Glaze averiecooks.com

I used frozen blueberries and if using frozen, keep them unthawed. Add them straight from the freezer bag and into the cake, frozen. Frozen berries run and bleed less than if thawed. You could use fresh, but frankly I’m cheap and bake with frozen and save my fresh for snacking.

If you have frozen strawberries, fresh peaches, seasonal plums, past-their-prime grapes, I can envision many kinds of fruit being easily substituted for the blueberries.

Blueberry and Jam Buttermilk Coffee Cake with Buttery Vanilla Glaze averiecooks.com

The cake is far better than the photos do it justice. And in reading the recipe you’ll think so what, another coffeecake, it happens to have blueberries in it. Big deal.

But I promise you, this one is different. It’s the Sugar-Doodle principle. Simple, real ingredients combined in such a way that the best of everything shines. The result is a cake that’s far greater than the sum of it’s individual parts.

It’s by far the best blueberry coffeecake I’ve ever had. And ranks right up there for coffee cakes in general. I can’t think of any that top it.

Blueberry and Jam Buttermilk Coffee Cake with Buttery Vanilla Glaze averiecooks.com

This it the text I got from my husband, a man who’s eaten his way through 4 years of my dessert blogging and through recipe testing for my cookbook. It takes a lot to get him excited these days, but this did the trick.

He ate one-third of the cake for dessert that night and said he could have had more. He finished the cake on the second night. Skylar and I got small slivers. Never have I seen him literally hoard a cake like that.

I was on my way to Kinko’s and texted him to tell him that his dinner was sitting out. He has a twice-daily meditation practice and a choice vocabulary that hasn’t been meditated away.

The buttermilk and butter lend a light buttery taste, with vanilla peeking through. I almost used oil in the batter because it tends to produce moister cakes, but wanted buttery flavor and went with butter, knowing the buttermilk was my secret agent to keep it soft, tender, and moist. If you don’t normally keep buttermilk on hand, you can make it in 10 minutes with a tablespoon or two of lemon juice or vinegar to one cup of regular milk.

Feel free to omit the glaze, but I like the little extra touch of a glaze on my coffee cake. The buttery, vanilla tones in the glaze bring them out in the cake, too.

The berries are abundant, juicy, and make this cake taste like a big blueberry muffin.

Blueberry and Jam Buttermilk Coffee Cake with Buttery Vanilla Glaze averiecooks.com

I reminded my 6 year old that blueberries stain and to please be careful while she was eating it.

And she said, “Well it’s kind of hard, Mom, because these blueberries keep jumping out at me.”

Blueberry and Jam Buttermilk Coffee Cake with Buttery Vanilla Glaze averiecooks.com

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Blueberry and Jam Buttermilk Coffee Cake with Buttery Vanilla Glaze

This is the best coffeecake I've ever made. It's sweet, light and airy, without being dry, thanks to the buttermilk. A smooth, rich, buttery flavor is present in both the cake and the glaze, as well as vanilla notes. The blueberries are juicy, abundant, and make this cake taste like one big, soft, moist blueberry muffin. This recipe will be in my arsenal for years to come. It's so easy and turns out so wonderfully.

Yield: one 9-inch cake, 8 generous slices

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients:

For the Blueberry and Jam Buttermilk Coffee Cake

  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 large egg, at room temperature
  • 1/2 cup buttermilk
  • 1/4 cup unsalted butter, softened
  • 1 1/2 teaspoons vanilla extract
  • 1 cup frozen or fresh blueberries (if using frozen, keep them unthawed and add them frozen)
  • about 1/3 cup jam (I used strawberry; use your favorite flavor)
  • 3 tablespoons sugar, for sprinkling (I used 1 tablespoon turbinado and 2 tablespoons granulated)

For the Buttery Vanilla Glaze

  • 1/4 cup unsalted butter, melted
  • about 1 cup+ confectioners' sugar (sift if it's particularly lumpy)
  • 3/4 teaspoon vanilla extract

Directions:

Preheat oven to 400F. Spray a 9-inch round cake pan with floured cooking spray, or grease and flour the pan; set aside.

For the Blueberry and Jam Buttermilk Coffee Cake

  1. To the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl and hand mixer), add the flour, 3/4 cup granulated sugar, baking powder, baking soda, and mix momentarily to incorporate.
  2. Add the egg, buttermilk, 1/4 cup butter, vanilla, and beat for 1 minute on medium-low speed. Stop, scrape down the sides of the bowl, and beat for 1 minute on medium speed. Turn batter out into prepared pan.
  3. Using a spoon, dollop the jam over the batter surface in teaspoon-sized mounds, making about 15 mounds (doesn't have to be precise; some jam blobs will be bigger than others and that's fine). Using a table knife, lightly marble the jelly into the top surface of the batter, going up and back in a zigzag pattern a couple times.
  4. Sprinkle blueberries evenly over the batter (it looks like a ton). Sprinkle evenly with 3 tablespoons sugar over the blueberries. Bake for about 30 minutes or until center is set and not jiggly, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling, but no batter. Note - I turned my oven down to 375F in the last 5 minutes of baking because the edges were getting a little too browned for my liking before the center had fully set; watch your cake in the last 5 to 10 minutes of baking and turn down oven if necessary, or tent with foil.
  5. Allow cake to cool in pan for about 10 minutes before turning out onto a wire wrack to cool completely (I invert it onto a cutting board, then slide it off the cutting board and onto the rack with the blueberry side up). While the cake cools, make the glaze.

For the Buttery Vanilla Glaze

  1. Melt the butter in a small, microwave-safe bowl, about 45 seconds. Add about 1/2 cup sugar, vanilla, and whisk to combine. Continue adding sugar and whisking until smooth and desired glaze consistency is reached. If you accidentally make it too thick, adding a tiny splash of milk or cream will thin it out.
  2. Drizzle glaze over cake in big ribbons, going up and back, over the surface (the photos show the glaze much skimpier because I wanted the blueberries to be visible, but I used all the glaze after the photos were completed). If you have extra glaze, it will keep airtight in the refrigerator for at least 1 month. I store cake airtight at room temperature where it stays fresh for 4 days. Store in the refrigerator (due to the glaze) if desired.

Related Recipes:

Blueberry and Cream Cheese Muffin Top Bread – Bread that tastes like one big muffin top. Supremely moist, soft, springy and rich. It’s much more like cake than it is like ‘bread’

Blueberry Yogurt Cake with Lemon Vanilla Glaze – An easy to make dense, moist cake made with Greek yogurt and stuffed with blueberries. The tangy lemon glaze is the perfect complement to the blueberries and really makes the cake pop

Blueberry Muffins with Raspberry Jam Swirls – The muffins are moist, soft, and have raspberry jam swirled throughout, creating a bounty of berry flavors

Microwave Blueberry Banana Oat Cakes (vegan, GF) – Ready in 3 minutes and although the recipe is older, I get so many reader emails about this being a go-to breakfast and portable snack, especially for anyone in a dorm room or who has limited kitchen access. All you need is a microwave for this little single-serving cake

Browned Butter Buttermilk Banana Bread with Strawberry Butter – The buttermilk helps this bread rise up so soft and fluffy and the browned butter adds so much flavor. An easy bread to make when you have extra ripe bananas to use and the Strawberry Butter adds a special touch

Creamy Mixed Berry White Chocolate Crumble Bars – If you like berries-and-cream, and easy desserts, this layered cake-bar is for you. A cake base is topped with coconut, sweet milk, and berries (fresh or frozen) or try your favorite seasonal fruit

30 Minute Honey Whole Wheat Skillet Bread – Made with buttermilk in a skillet. No kneading and ready in a half hour

Cinnamon Roll Coffee Cake with Cream Cheese Glaze – All the taste and flavor of cinnamon rolls, minus the work or waiting time involved. Soft, moist, and loaded with cinnamon

Do you have a favorite coffee cake recipe? or Blueberry or Buttermilk recipe?

Feel free to share your links.

   

161 Responses to “Blueberry and Jam Buttermilk Coffee Cake with Buttery Vanilla Glaze”

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    1
    Amanda — April 16, 2013 at 12:12 am

    Whoa. This is like, so major. Love.

    Reply

    • Averie @ Averie Cooks replied: — April 16th, 2013 at 12:23 am

      It doesn’t look like anything special but the taste, oh my, I wish I could give you a slice right now! :)

      Reply

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    Marta @ What should I eat for breakfast today — April 16, 2013 at 1:50 am

    hahaha, I love the message. Very good recomendation :)

    Reply

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    Juliet — April 16, 2013 at 2:48 am

    Looks amazing! Can u substitute the buttermilk or a non dairy product?

    Reply

    • Averie @ Averie Cooks replied: — April 16th, 2013 at 3:54 am

      If you’re asking if you can replace the buttermilk and use somehting else, i.e. almond milk, soymilk, etc. – Yes you can but you won’t get nearly the same results. It will ‘work’, just not as well – but of course, I haven’t personally tried it. This is my new fave coffee cake in the whole world. I recommend making it like I wrote the recipe.

      Reply

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    Christine @ 24 Carrot Kitchen — April 16, 2013 at 3:45 am

    There are no words for how good this blueberry coffee cake looks! I have made your cinnamon roll coffee cake many times and it is fabulous.

    Reply

    • Averie @ Averie Cooks replied: — April 16th, 2013 at 3:53 am

      And this one tops that. That is a really, really good coffee cake and if you’re looking for cinn roll flavors, that’s the one. But this one, as a fruit-based cake goes, best I’ve ever had and really, in general, I love this cake and so did Scott. If you make it, LMK!

      Reply

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    Joanne — April 16, 2013 at 3:55 am

    My parents always had Entenman’s in the house and it always drove me crazy! I’d take a huge slice of this over it any day!

    Reply

    • Averie @ Averie Cooks replied: — April 16th, 2013 at 4:42 am

      Entenmann’s were college dorm room and first apartment food for me. If only I knew back then how easy it was to bake!

      Reply

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    Sommer @ ASpicyPerspective — April 16, 2013 at 4:05 am

    This cake looks amazing, Averie! I totally want a slice to go with my coffee right now! :)

    Reply

    • Averie @ Averie Cooks replied: — April 16th, 2013 at 4:41 am

      Thanks, Sommer! I wish I could share but my husband scarfed the whole thing. lol

      Reply

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    Tracy | Peanut Butter and Onion — April 16, 2013 at 4:08 am

    Blueberry, Check! Coffee Cake , Check ! I love coffee cake and I looooove blueberries.

    Reply

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    Colleen @ What's Baking in the Barbershop?! — April 16, 2013 at 4:19 am

    It’s been way too long since I baked a coffee cake, and this recipe is making me want to leave work and go home to make this immediately! Oh man, does this look like the perfect coffee cake!!!

    Reply

    • Averie @ Averie Cooks replied: — April 16th, 2013 at 4:40 am

      It’s so easy, too. Like a wham-bam throw it in the pan cake. With stellar results! Highly recommended!

      Reply

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    ashley - baker by nature — April 16, 2013 at 5:32 am

    I’m not normally one to swoon over a coffee cake, but you’ve taken me there with this cake! I think it has something to do with all those gorgeous blueberries!

    Reply

    • Averie @ Averie Cooks replied: — April 16th, 2013 at 6:25 am

      I’m not normally one to swoon over a coffee cake <– nor am I! It takes a lot! This one did the trick though!

      Reply

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    Tieghan — April 16, 2013 at 5:34 am

    Oh yum! I love blueberries! Have never mad coffe cake, but I think I need to start now. You know you have turned me on to a whole lot of new baked goods!

    Reply

    • Averie @ Averie Cooks replied: — April 16th, 2013 at 6:24 am

      I never really made too many either but there are only so many bars and cookies I can make before branching out :)

      Reply

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    Laura Dembowski — April 16, 2013 at 5:40 am

    This looks awesome! Love coffee cake, especially with fruit. The jam is an interesting addition. Wish I would have seen this a few days ago. I was looking for a blueberry crumb/coffee cake anf couldn’t find a recipe I liked.

    Reply

    • Averie @ Averie Cooks replied: — April 16th, 2013 at 6:23 am

      Oh that happens to me all the time! Well, I hope you still have a taste for a bb cake b/c this one is just awesome. I wouldn’t say that if I didn’t truly think it, either!

      Reply

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    Erika @Southern Souffle — April 16, 2013 at 5:52 am

    I’m a sucker for anything old-fashioned and you can never go wrong when you add buttermilk. Love this Averie…

    Reply

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    Liz (Little Bitty Bakes) — April 16, 2013 at 5:53 am

    I can’t blame your husband, I’d probably take down a good share of this cake in a day as well. I loooove blueberries, can’t wait for blueberry picking season in a couple months so I can try this cake!

    Reply

    • Averie @ Averie Cooks replied: — April 16th, 2013 at 6:22 am

      I love them too and rarely do my fresh ever make it into cakes. Hence, the frozen :)

      Reply

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    Faith @ Pixie Dust Kitchen — April 16, 2013 at 6:24 am

    Ohmylanta does that look divine! Next time I make a coffee cake, I’m making this one! My family is cheap too and I was raised on baking with frozen fruits- the fresh stuff was saved for dinnertime!

    Reply

    • Averie @ Averie Cooks replied: — April 16th, 2013 at 6:27 am

      Amen on baking with frozen! In some situations, blueberries being one of them, I actually prefer frozen b/c the run and bleed less. The fresh stuff all gets eaten, promptly!

      Reply

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    Paula — April 16, 2013 at 6:54 am

    What a luscious looking coffee cake–ready for the oven in 10 min. and so perfect with warmer weather coming! I’m impressed Scott was able to just have a bite and then meditate. I’d be too distracted by the rest of it waiting for me (which probably means my meditation skills need a little work)!

    Reply

    • Averie @ Averie Cooks replied: — April 16th, 2013 at 7:58 am

      I can’t do that either; like a ‘quick bite’ of something before I work out or whatever. No, I better just plan to eat the whole thing or not start!

      Reply

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    carol | a cup of mascarpone — April 16, 2013 at 7:00 am

    Oh Averie, Oh Averie!!! This is absolutely outstanding! I so want this now!!!

    Reply

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    Melissa @ Treats With a Twist — April 16, 2013 at 7:05 am

    It’s amazing that through all of the packaged “desserts” that I have been able to toss aside and realize they taste terrible, the “Big E” and their coffee cake (raspberry cream cheese please) still eludes me. I still hold it in high regard in my mind! Ha.
    But THIS…oh yes, this coffee cake looks like exactly something I crave. I love warm, glazed coffee cake, bursting with flavor and berries! This is perfect. And the pictures are oh so beautiful (as always)!

    Reply

    • Averie @ Averie Cooks replied: — April 16th, 2013 at 7:57 am

      Freshman year in college and 1st apartment, the E’s raspberry cream cheese coffee cake was a near weekly buy for me. Omg I LOVED those things. I would love to recreate a homemade version, actually. I just may! I havent had one in a decade or more, but I have fond memories!

      Reply

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    marcie@flavorthemoments — April 16, 2013 at 7:21 am

    The more the berrier is right! This looks so berry good! I love blueberries so much, and I guess your husband’s reaction says it all. This one’s a definite pinner for me!

    Reply

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    Holly @ EatGreatBEGreat — April 16, 2013 at 7:21 am

    I love coffee cake! It’s such a simple, but delicious dessert. This one looks wonderful! I really like the fact that the ingredients are the type that I always have on hand and it’s easy to whip up in a pinch. I look forward to giving it a try!

    Reply

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    Pamela @ Brooklyn Farm Girl — April 16, 2013 at 7:36 am

    This is so beautiful I want to cry. I love blueberry desserts so I wish I had a piece to nibble (or finish) right now for breakfast. Also, I love the text message – keep it real!

    Reply

    • Averie @ Averie Cooks replied: — April 16th, 2013 at 7:55 am

      I normally don’t put stuff like that text up on my blog but it was such an authentic testimonial so I went with it :)

      Reply

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    Erin | The Law Student's Wife — April 16, 2013 at 7:48 am

    I am so sold on this cake Averie. Are you reading my mind? I was literally trying to envision a coffee cake like this last night, I woke up, and BAM, here it is, already perfect for me. Pinned, loving, thinking about making for dinner!!

    Reply

    • Averie @ Averie Cooks replied: — April 16th, 2013 at 7:54 am

      Thanks for the pin and it will be a great dinner! You really don’t need to make ANY thing else. Just make this. You’ll get plenty of servings of fruit this way :)

      Reply

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    marla — April 16, 2013 at 7:58 am

    Oh WOW! This is my kinda cake ~ especially with all those blueberries!

    Reply

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    Stacy | Wicked Good Kitchen — April 16, 2013 at 8:29 am

    Mmm…your blueberry and strawberry jam coffee cake looks and sounds irresistible, Averie! Just like a cute, sweet, quiet unassuming guy. Only, he totally knocks your socks off!

    Reply

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    Katy @ Katy's Kitchen — April 16, 2013 at 8:39 am

    I like that you used frozen blueberries, that makes life so much easier! This would be a really beautiful brunch dish.

    Reply

    • Averie @ Averie Cooks replied: — April 16th, 2013 at 2:08 pm

      Easier, cheaper, and in this application, just as good of results as fresh – they bleed less!

      Reply

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    Cate @ ChezCateyLou — April 16, 2013 at 8:47 am

    Wow, an hour start to finish?! What a perfect breakfast recipe!! Your daughter sounds so cute, I love her comment about the blueberries :)

    Reply

    • Averie @ Averie Cooks replied: — April 16th, 2013 at 2:07 pm

      Kids are at least honest!
      And saw your English muffin bread recipe – love making my own, too! So much better than storebought!

      Reply

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    Marie @ Little Kitchie — April 16, 2013 at 9:01 am

    This looks absolutely delicious, and I LOVE how quick it is! I’m catering a few baby showers in the next couple of months and have been looking for yummy but simple recipes for the menu. Definitely pinning this one for the baby boy shower I’m doing – those BLUEberries are perfect!! :)

    Reply

    • Averie @ Averie Cooks replied: — April 16th, 2013 at 2:06 pm

      Oh for a blue-themed shower, I cannot think of better, easier, and more perfect little dessert! (If it was a girl, I’d say use strawberries) Thanks for the pin & LMK how it goes when you make it!

      Reply

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    Mary Frances @ The Sweet Tooth Life — April 16, 2013 at 9:06 am

    Um, wow, your pictures were enough Averie! And I trust you, if you say it is better, then it surely is. I haven’t done coffee cake in FOREVER but this recipe is taking me on a major guilt trip!

    Reply

    • Averie @ Averie Cooks replied: — April 16th, 2013 at 1:56 pm

      Thanks for the photo compliments! And for trying the other granola recipe!

      Reply

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    Laura (Tutti Dolci) — April 16, 2013 at 9:15 am

    In love with this coffee cake! That text convo is too funny :).

    Reply

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    Eva @ Eva Bakes — April 16, 2013 at 9:31 am

    I used to eat the Entenmann’s coffee cakes for breakfast when I was a kid. So glad you were able to create a much better tasting version and add blueberries. I can’t wait to try this recipe.

    Reply

    • Averie @ Averie Cooks replied: — April 16th, 2013 at 1:55 pm

      I was SUCH a fan in college and early 20s! I loved those things!

      Reply

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    sally @ sallys baking addiction — April 16, 2013 at 9:37 am

    Gorgeous cake, Averie! And lovely pictures too. I can’t stop staring at them! and we both know how difficult shooting a cake can be. Truly gorgeous here. I love practically everything with berries, and blueberry baked goods seem extra special. Maybe it’s all the blue. So many things in this title I am loving: the buttermilk, the buttery glaze spiked with vanilla, blueberry, jam, and cake for breakfast. I would gladly wake up to this every single day of the week! Lol “the more the berrier.” Oh and that convo with Scott – if you both say it’s the best, then this is a must try!!

    Reply

    • Averie @ Averie Cooks replied: — April 16th, 2013 at 1:55 pm

      Truly the pics don’t even do it justice. Shooting cakes is such a risky move and I never know how they will look til I get them on my screen. Sometimes the wide shots are too wide, and the tight shots you don’t get the beauty of the whole cake…so thanks for saying you liked these! We’ve also had about 10 days in a row of overcast..it’s been a party here :)

      And yes, truly the best coffee cake I’ve ever had!

      Reply

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    Jackie @ The Beeroness — April 16, 2013 at 10:12 am

    That looks amazing! and I love that text from your husband, so funny!

    Reply

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    Brandon @ Kitchen Konfidence — April 16, 2013 at 11:45 am

    Mmm this looks tasty. And I’m loving the photos. Great job Averie!!

    Reply

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    Hayley @ The Domestic Rebel — April 16, 2013 at 12:31 pm

    So if I leave my house now, I’ll be at your place by 7ish.. and I fully expect a fat slice of this bad boy upon my arrival!

    It looks DELICIOUS. So moist and perfect. Anything with blueberries + buttermilk is game-on, and I LOVE all coffee cakes like you wouldn’t believe.

    Reply

    • Averie @ Averie Cooks replied: — April 16th, 2013 at 1:52 pm

      I would love to start pawning off cakes and treats on you. Girl..we have so much at all times it’s just RIDIC!

      Reply

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    Moni Meals & Fitness — April 16, 2013 at 12:38 pm

    OH Heck yes! This is my kinda treat over here. Take that Ettenmans!

    I loved the text! So cute. My husband is the same way with all the goodies that I bake too! ;)

    xx

    Reply

    • Averie @ Averie Cooks replied: — April 16th, 2013 at 1:50 pm

      Normally I struggle to get any feedback out of him. But not on this cake!

      Reply

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    Meagan @ Scarletta Bakes — April 16, 2013 at 12:44 pm

    Confession time: I have an unnatural obsession with Entemann’s. But I have been shocked by both the increase in price and decline in quality. This coffee cake is such a lovely alternative – and it’s so pretty to boot. Love it!

    Reply

    • Averie @ Averie Cooks replied: — April 16th, 2013 at 1:50 pm

      I used to eat tons of it when I was in college and early 20s. For what they are, I remember them being pricey. I need to try to recreate a copycat. This coffee cake sure blows their stuff away though!

      Reply

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    Jaclyn — April 16, 2013 at 2:28 pm

    Love your pics and that white plate is so cute! I’m sure I’d love this blueberry anything is the best! Great post!

    Reply

    • Averie @ Averie Cooks replied: — April 16th, 2013 at 5:53 pm

      I got that plate at Target about 2 yrs ago. It was a limited edition plate and for Target, I thought it was cute. I bought a pair and have used those 2 plates so many times over the years! I rarely have luck with blog props from Target but sometimes I get lucky!

      Reply

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    Stephanie @ Girl Versus Dough — April 16, 2013 at 2:44 pm

    Oh YES. Yes x 1000 to this. And YUM!

    Reply

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    Valerie — April 16, 2013 at 3:24 pm

    Lol! *Love* the text! Zen + keepin’ it real – It’s all about balance. :D

    Averie, this blueberry cake is a breath of fresh air! Everything about it speaks of spring, renewal, and the vibrant flavours of spring. That added swirl of jam is brilliant!

    Reply

    • Averie @ Averie Cooks replied: — April 16th, 2013 at 5:51 pm

      And knowing you, you could work some lemon into it in either the batter or glaze!

      Reply

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    Nicole @ Young, Broke and Hungry — April 16, 2013 at 3:34 pm

    I love how the blueberries stained the coffee cake and the addition of jam swirled in the batter. This cake is a winner for sure!

    Reply

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    vanillasugarblog — April 16, 2013 at 3:57 pm

    if you like this, try the blueberry cake by donna hay.
    so simple and tasty
    AND easy to kick up a few notches.
    love the glaze on this one!

    Reply

    • Averie @ Averie Cooks replied: — April 16th, 2013 at 5:50 pm

      Didn’t know she had a good recipe for one. Recently made her brownie cookies and they were amazing (not an easy batter to work with, at all, but I worked it out and they turned out great!)

      Reply

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    Abbe@This is How I Cook — April 16, 2013 at 4:04 pm

    Isn’t it nice when our hubbies like what we make? And this looks fabulous!

    Reply

    • Averie @ Averie Cooks replied: — April 16th, 2013 at 5:50 pm

      Yes and that I didn’t just get an “yeah it’s fine” reaction was the best!

      Reply

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    Tina @ Tina's Chic — April 16, 2013 at 4:55 pm

    I was thinking Entenmann’s as soon as I saw the picture and before I read it! Too funny. I can definitely see myself eating this in the morning with a hot cup of coffee!

    Reply

    • Averie @ Averie Cooks replied: — April 16th, 2013 at 5:49 pm

      LOL – everyone seems to have had Entenmann’s on the brain with this post!

      Reply

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    Jennifer Osborn — April 16, 2013 at 5:44 pm

    I live in Maine, land of blueberries and thus blueberry desserts, which I tire of. So when I saw your post, I skimmed it and thought, I’ll skip this one. Then I saw the screen shot of your text exchange with Scott and I burst out laughing. Tooooo funny. And if he had a reaction like that, I guess I’m going to have to try it. I’ll let you know. I’m envious that he’s got a twice daily meditation going. I’ve been trying to add meditation to my yoga practice for quite a while and getting nowhere, which makes me nuts because of all the really amazing things I read from people who meditate regularly.

    Reply

    • Averie @ Averie Cooks replied: — April 16th, 2013 at 5:49 pm

      Wow you do live in the land of blueberries it sounds like and you’d be the perfect taste-tester since you’ve had your share of desserts with them. If you try it, LMK! And I am so proud of him and what he’s done. I don’t have a daily meditation practice but do have a daily yoga practice and running, which is sort of my moving meditation :) Good luck finding that happy zen place – I know, it’s not always easy!

      Reply

    • Jennifer Osborn replied: — April 16th, 2013 at 5:57 pm

      I will let you know. My problem is yoga provides immediate gratification and stress relief. Meditation I know I’ll have to put in some time with before I get results…

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    Nicole @ Culinary Cool — April 16, 2013 at 6:30 pm

    Although I’m not a blueberry fan, I would love to give this a try with strawberries, apples or pears!! BTW, love your hubby’s reaction to the cake. You know you have a winning recipe when their reaction is “Holy shit”

    Reply

    • Averie @ Averie Cooks replied: — April 17th, 2013 at 12:18 am

      It would be wonderful with any of those fruits. LMK if you try it!

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    Lora @cakeduchess — April 16, 2013 at 6:52 pm

    Oh, this cake looks just fine to me. I think your photos do it plenty of justice, Averie. Your convo with hubby makes me LOL and your 6 yr old’s comment sounds like something my kids would say!So cute:)LOVE this cake.

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    Dorothy @ Crazy for Crust — April 16, 2013 at 7:05 pm

    That text message is great. Too funny! And this cake is even better!

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    jackie @ marin mama cooks — April 16, 2013 at 7:14 pm

    Ok, you are so cracking me up in this post. I love the text message between you and Scott. It’s real life lady, and I love it! I think we can trust that this is great because it takes a lot for hubbies of bloggers to get excited by a new recipe. They become so picky and act like total foodies. BTW, your photos of this cake kick a**! :)

    Reply

    • Averie @ Averie Cooks replied: — April 17th, 2013 at 12:18 am

      Exactly on being so picky…it’s like when you have all this food at your disposal, it doesn’t make you eat everything in sight, it ironically makes one be MORE picky. At least that’s what happens here. It always gets eaten but it’s harder to coax out those honest reactions :)

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    Alicia@ eco friendly homemaking — April 16, 2013 at 7:32 pm

    Oh this looks so delicious!! I agree the tezt message is great!

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    Jocelyn (Grandbaby Cakes) — April 16, 2013 at 7:45 pm

    Gosh Averie! That just looks sooo incredible! I love it! And a blueberry coffee cake is always perfect in my book!

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    Heather @ French Press — April 16, 2013 at 8:20 pm

    I am making this on Saturday for sure…it looks out of this world good!

    Reply

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