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.
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.
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.
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.
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.
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.
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.”
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
Preheat oven to 400F. Spray a 9-inch round cake pan with floured cooking spray, or grease and flour the pan; set aside.
Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
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.