I love the aroma coming out of my oven when I bake this amazingly moist and tender Blueberry Coffee Cake! This coffee cake recipe is seriously irresistible and very easy to make.
The coffee cake base is made with sour cream which keeps the cake moist and soft in texture. Juicy blueberries provides natural sweetness while the lemon zest adds a delicate bright lemony taste. This blueberry buckle coffee cake is not overly sweet which gives you the perfect excuse for having cake for breakfast!
I first made this recipe many years ago after getting one of my favorite Ina Garten’s cookbooks. As with all of her recipes, this coffee cake was a big hit. I must admit, I was a big hesitant to make it at first because, when it comes to breakfast cakes, my husband loves a classic coffee cake with lots of brown sugar – cinnamon streusel and no berries! I am glad I decided to bake this amazing cake. My husband loves it and always asks me to make it during blueberry season.
Blueberry Coffee Cake Ingredients
For the Blueberry Cake:
- Unsalted Butter
- Granulated Sugar
- Eggs
- Flour
- Vanilla Extract
- Lemon Zest
- Sour Cream
- Baking Soda
- Baking Powder
- Salt
- Blueberries
For the Crumb Topping:
- Flour
- Granulated Sugar
- Unsalted Butter
- Lemon Zest
How To Make Blueberry Coffee Cake
- Preheat your oven and prepare your baking dish.
- Cream the butter and sugar together until pale yellow. Don’t rush this step, aerating the butter produces cakes with lighter texture and a delicate crumb.
- Add the eggs one at a time and mix well to combine. Add the vanilla, lemon zest and sour cream and mix.
- Sift the dry ingredients together and add the flour mixture to the batter.
- Add the blueberries and gently fold them into the cake batter.
- Pour the batter into the prepared pan.
How To Make the Crumb Topping
- In a small bowl, mix the crumb topping ingredients.
- Top the cake batter with the streusel topping and bake.
Is This A Coffee Cake or a Buckle?
When it comes to fruit desserts, I usually need to google the difference among the many names out there! Brown Betty, Boy Bait, Crisp, Crumble, Bird’s Nest Pudding, Slump, Grunt, Crunch, Cobbler, Pandowdy, Long-Cake, Shortcake – I can barely keep them all straight!
A buckle is an old fashioned coffee cake studded with fruit and topped with a streusel! So to answer your question, it seems to me we can call it a coffee cake or a buckle!
What Is The Best Way To Store Coffee Cake?
- After cooling, it can be kept in an airtight container in the refrigerator for a week.
- Wrap the cake tightly with plastic wrap – be generous and give it a few wraps around. Then place the wrapped cake in an airtight container and freeze it for up to 2 months. I haven’t freeze this cake for any longer so I am not going to suggest you keep it longer than that.
- Keep the cake in an airtight container at room temperature for up to 3 days.
Coffee Cake Recipe Tips
- Baking is a science so be precise when measuring the ingredients.
- The cake batter is thick and will prevent the blueberries from sinking to the bottom of the cake. There is no need to coat the blueberries with flour.
- Make sure your eggs are at room temperature. Room temperature eggs mixed with the butter-sugar mixture create a nice emulsion and produce baked cakes with an even crumb. On the contrary, cold eggs break the emulsion leaving the mixture looking like curdle eggs.
- Add the eggs one by one, and mix just until each egg is nicely incorporated and the mixture looks smooth. There is no need for over mixing at this point.
- The best way to check if your cake is done is with a skewer or wooden toothpick. Some ovens run hotter than others so baking times may be different depending on your oven. Insert the toothpick in the middle of your coffee cake. The toothpick should come out clean, although a couple of crumbs clinging to the skewer is a sign of a perfectly baked and moist cake.
Can I Make This Recipe With Frozen Blueberries?
Yes, although I always make this breakfast cake with fresh blueberries. Fold in the frozen blueberries into the batter without thawing.
Can I Make This Coffee Cake Recipe Ahead of Time?
Yes, although this cake is amazing warm out of the oven, it can be refrigerated and it also freezes well.
Can I Add a Glaze To This Coffee Cake?
Absolutely! A simple lemon glaze made with powder sugar and lemon juice drizzled on top sounds like a great and delicious idea!
Check Out These Other Recipes:
Blueberry Coffee Cake with Crumb Topping
Ingredients
For the Cake:
- 6 tablespoons unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon grated lemon zest
- 2/3 cup sour cream
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 11/4 cup fresh blueberries
For the Crumb Topping
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon lemon zest
- 1/2 cup unsalted butter, at room temperature
Instructions
- Preheat the oven to 350 degrees Fahrenheit.. Butter and flour a 9-inch baking pan.
To Make The Crumb Topping
- Combine the flour, sugar, lemon zest, and butter in a bowl. blend well with a pastry blender, a fork, or your fingers to form crumbs. Set aside
To Make The Cake
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar for about 4 – 5 minutes or until light and fluffy.
- With the speed on low, add the eggs one at a time and mix to combine. Add the vanilla. lemon zest and sour cream and mix to combine.
- In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. With a spatula, gently fold in the blueberries until combined.
- Pour the batter into the prepared pan and spread it evenly. Sprinkle the topping crumbs evenly over the batter.
- Bake for 40 to 50 minutes, or until a cake tester or toothpick comes out clean. Cool completely and serve.
Notes
- The cake batter is thick and will prevent the blueberries from sinking to the bottom of the cake. There is no need to coat the blueberries with flour.
- Make sure your eggs are at room temperature. Room temperature eggs mixed with the butter-sugar mixture create a nice emulsion and produce baked cakes with an even crumb.
- Add the eggs one by one, and mix just until each egg is nicely incorporated and the mixture looks smooth. Don’t over mix!
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