Very Blueberry Coffee Cake, beautiful layers of blueberries in a rich buttery coffee cake, simply delicious. The coffee cake is topped with an extra sprinkle of blueberries and coarse sugar.
The blueberries are in my freezer, and I can not get them out of my mind without making one of my favorite breakfast coffee cake's. So I adapted my Very Blueberry Muffin recipe into this wonderful scrumptious coffee cake. I even sprinkled blueberries and sugar on top like the muffins.
Very Blubbery Coffee Cake is glowing. It is full of luscious blueberries with a generous sprinkle of course sugar to give it a buttery sweet topping. Desserts or breakfast, you pick.
I hope you will get to make it soon.
Enjoy!
Kay
xo
Very Blubbery Coffee Cake is glowing. It is full of luscious blueberries with a generous sprinkle of course sugar to give it a buttery sweet topping. Desserts or breakfast, you pick.
I hope you will get to make it soon.
Enjoy!
Kay
xo
WHAT YOU WILL NEED TO MAKE VERY BLUEBERRY COFFEE CAKE
Butter
Sugar
Eggs,
Pure vanilla
Sour cream
Flour
Baking powder
Baking soda
Salt
Fresh or frozen blueberries
Coarse sugar
HOW TO MAKE VERY BLUEBERRY COFFEE CAKE
- Preheat the oven to 350 degrees F.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.
- With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream.
- 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 and stir until just mixed being sure not to over mix.
- Fold in 1 1/2 cup blueberries with a spatula and be sure the batter is thoroughly mixed not breaking up the blueberries. Pour mixture into 9x9 square dish that has been sprayed with a nonstick spray.
- Lightly press in batter a few blueberries and sprinkle 1 sugar over the top.
- Bake for 35 to 40 minutes or until lightly browned on top and a cake tester comes out clean.
- You can cut these into individual servings and flash freeze them for an on the go breakfast. Other berries can be substituted for blueberries.
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Yield: 8-10
Very Blueberry Coffee Cake
Beautiful layers of blueberries in a rich buttery coffee cake, simply delicious. The coffee cake is topped with an extra sprinkle of blueberries and coarse sugar.
prep time: 15 Mcook time: 40 Mtotal time: 55 M
ingredients:
- 1 stick unsalted butter, at room temperature
- 1 cups of sugar
- 2 large eggs, at room temperature
- 1 1/2 teaspoons pure vanilla
- 8 ounces (about 1 cup) sour cream
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups fresh or frozen blueberries (if you use frozen thaw and drain well)
- 1/2 cup fresh or frozen blueberries
- 1/4 cup coarse sugar
instructions:
How to cook Very Blueberry Coffee Cake
- Preheat the oven to 350 degrees F.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.
- With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream.
- 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 and stir until just mixed being sure not to over mix.
- Fold in 1 1/2 cup blueberries with a spatula and be sure the batter is thoroughly mixed not breaking up the blueberries. Pour mixture into 9x9 square dish that has been sprayed with a nonstick spray.
- Lightly press in batter a few blueberries and sprinkle 1 sugar over the top.
- Bake for 35 to 40 minutes or until lightly browned on top and a cake tester comes out clean.
NOTES:
Note: You can cut these into individual servings and flash freeze them for an on the go breakfast. Other berries can be substituted for blueberries.
Calories
494.48
494.48
Fat (grams)
18.90
18.90
Sat. Fat (grams)
10.50
10.50
Carbs (grams)
74.74
74.74
Fiber (grams)
2.58
2.58
Net carbs
72.16
72.16
Sugar (grams)
36.53
36.53
Protein (grams)
7.43
7.43
Sodium (milligrams)
362.64
362.64
Cholesterol (grams)
93.59
93.59
© Copyright 2009-2018 - Kay Little, Owner/Author of Cooking with K
