Delicious Blueberry Coffee Cake with Blueberry Jam Ripple & Blueberry Studded Crumb
There’s something truly magical about a delicious blueberry coffee cake. The blend of sweet and tangy flavors paired with a moist, tender crumb is simply irresistible. Our step-by-step Blueberry Coffee Cake recipe is your key to creating the ultimate indulgence, perfect for baking ahead to ensure lazy weekend mornings or even for special occasions.
You can find the printable recipe here:
Blueberry Coffee Cake with Blueberry Jam Ripple
Prep time: 30 minutes
Cook time: 1hr 35 minutes
Yields: 10 servings
For the blueberry jam:
6 cups blueberries
1 cup sugar
1 lemon juiced
1 teaspoon vanilla
1/2 teaspoon cinnamon
For the blueberry coffee cake:
12 tablespoons salted butter softened
1 cup sugar
3 eggs at room temperature
1 teaspoon vanilla extract
1 cup sour cream
2 tablespoons lemon zest
juice of 1 lemon
2 cups all-purpose or gluten-free cup for cup flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup blueberries
1 cup blueberry jam
For the blueberry streusel:
1/2 cup light brown sugar
1/2 cup all-purpose or gluten-free cup-for-cup flour
1 tablespoon lemon zest
1 cup walnuts chopped
4 tablespoons salted butter chopped into chunks
1/2 cup blueberries
For the drizzle:
1 tablespoon lemon juice
1/2 cup powdered sugar
1 tablespoon blueberry jam
For the blueberry jam:
Combine all of the ingredients in a medium-sized pot and cook over medium heat.
Cook for 30-35 mins, until the jam starts to thicken, then cool completely. The jam will thicken more as it cools.
For the blueberry coffee cake:
Preheat the oven to 350 F.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar until light and fluffy.
Add the eggs, vanilla, sour cream, lemon juice, and zest. Mix to combine.
In a separate bowl whisk all of the dry ingredients together, then add to the wet ingredients in 3 additions, mixing completely after each one.
Add the fresh blueberries and gently fold them into the batter.
Grease a Bundt or tube pan generously with baking spray, then put 1/2 of the batter around the bottom of the pan. Spoon in and spread out the 1 cup of jam. Then layer the second half of the batter on top.
For the blueberry streusel:
Combine all of the streusel ingredients, except the blueberries, in a small bowl. Rub the butter into the sugar, flour, zest, and walnuts with your fingertips. Add the blueberries, toss to combine then spread the streusel across the top of the cake.
Bake for 55-60 mins. When you remove it from the oven, let it cool on a rack for 25-30 mins, and then remove the cake from the pan.
For the drizzle:
Combine the lemon juice and powdered sugar together in a small bowl and whisk to combine. To create a purple drizzle, separate out half the amount of icing into another bowl and add the blueberry jam to it. Whisk to combine. Drizzle on the top of the cake to decorate.
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BLUEBERRY SNACK CAKE Cooking with QUEEN GENIE
Delicious and Simple Blueberry Cake without using Eggs or Diary
Direction: Mix dry ingredients: 2 Cups of All Purpose Flour, One tbsp of Baking Powder, 3/4 Cup of Sugar, 1/4 tsp of Salt and One tsp of Fresh Lemon Zest, then mix well. Mix in wet ingredients: One Cup of Plant Base Milk, two tsp of Lemon Juice, 1/3 Cup of Vegan Butter, and One tsp of Vanilla Extract. Pour in most of the Blueberries leaving a little aside for later on. Mix the batter well. Using a fork smash the remaining Blueberries and mix with the batter. Oil a muffin pan, or bread pan and pour batter in the pan.
Bake in oven set at 350 degrees for One Hour
Contact: eugenia@queengenie.com,
Best blueberry bundt cake you will ever have! Takes 5 minutes to prep. Made with simple ingredients.
So easy, so moist, the best cake with coffee, tea or plain as a snack.
Blueberry Cake Recipe
Ingredients
▢ 3 cups All purpose flour
▢ 5 whole eggs large
▢ 2 cups granulated cane sugar
▢ 1 cup canola or vegetable oil (avocado or light tasting olive oil work as well)
▢ 2 tbsps. baking powder packed
▢ 2 tbsps. vanilla extract
▢ ¼ tsp. salt
▢ 2 cups fresh blueberries medium or small size
▢ 2 tbsps. flour for dusting the blueberries
▢ 1 cup milk whole
▢ ½ tsp. lemon zest optional
▢ baking spray not pam, actual baking spray
Instructions
Preheat oven to 350 F.
Make your cake batter: Using an electrical whisk, whisk the eggs, vanilla extract and sugar for 2-3 minutes until the mixture doubles up and becomes light in color and fluffy.
Dry ingredients: Add in the flour, baking powder and dash of salt. Whisk for a couple minutes until well incorporated. Turn off them mixer and allow the cake batter to rest for about 5 minutes.
Add blueberries: Coat the blueberries with some flour. If the blueberries are dry, spray a little with some baking spray and add in the flour. this should help them bond with the flour. Fold in 90% of your blueberries into the cake batter.
Add the batter to the Bundt pan: Spray the Bundt pan with some baking spray and pour in the batter and top with the remainder of your blueberries.
Bake: Place you Bundt pan in the oven on the middle rack at 350 F degrees for 50 minutes. Typically you would want to check the cake batter at around 45 minutes with a wooden skewer to make sure it's not cooked already. Some ovens are different than others.
Allow to cool: Once the cake has cooled down, transfer to a serving dish and enjoy!
Blueberry-Almond Coffee Cake Recipe by Cooking with Manuela
This coffee cake is a sure way of perking up your morning. Soft and moist, with a nutty almond flavor, and bursting with sweet fresh blueberries.
Read more about this recipe here:
How to make Blueberry COFFEE CAKE
A step-by-step recipe for classic coffee cake made with fresh blueberries and baked into a tart dough shell for a unique twist.
Cheers - Chef Scott
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Easy And Delicious Keto Blueberry Cream Cheese Coffee Cake (Nut Free And Gluten Free)
This video is designed to teach everyone how to make easy and delicious keto blueberry cream cheese coffee cake. This recipe is low carb, keto friendly, nut free, gluten free, sugar free and diabetic friendly
Written recipe:
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Danish whisk:
Monkfruit sweetener:
Powdered monkfruit sweetener:
Brown monkfruit sweetener:
#ketocoffeecake #coconutflourcake #ketorecipes