Easy Blueberry Coffee Cake Recipe
A delicious and easy blueberry coffee cake recipe that uses basic pantry ingredients and is so moist it will melt in your mouth!
Even though blueberries aren’t always in season, most of the time they are plentiful and beautiful. I recently bought a pint, and every single berry was perfect. I decided to make an old recipe that I’ve had for years called (quite simply) blueberry coffee cake.
Why This Recipe Works
My sister-in-law gave me this blueberry coffee cake recipe shortly after I got married, more than 40 years ago. Over the years, I’ve passed it on to friends and other family members. It’s easy, quick, and you should have all the ingredients, except for possibly the blueberries, right in your pantry!
Ingredient Notes
- Flour: white whole wheat flour can be substituted for the all purpose flour.
- Butter can be substituted for the Crisco, but the texture of the cake may change. I can’t honestly say for sure, because I’ve always used Crisco.
- Even though the blueberries are the star of the show, other fresh fruit can be substituted. A combination of fruit is delicious as well. Suggestions are fresh strawberries, raspberries, blackberries, diced peaches, or apples.
- Other possible additions: 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1 teaspoon fresh lemon zest,
How to Make
- Preheat oven to 375 degrees F.
- In a large mixing bowl, or bowl of a stand mixer, combine the Crisco, milk, and egg until smooth.
- Add the flour, sugar, baking powder, and salt. Mix again until all ingredients are incorporated.
- Carefully fold in blueberries.
- Prepare baking pan with softened butter or Baker’s Joy.
- Pour the batter into your baking pan. Spread to the sides.
- Baking times: 8 x 8 inch pan = 45-50 minutes. Bundlette pan = 25 minutes. Cake is done when a knife inserted in center comes out clean. Do not overbake.
- Optional streusel topping: Combine 1/2 cup white or brown sugar, 1/3 cup flour, 1/2 teaspoon cinnamon, and 1/4 cup soft butter. Toss with a fork and sprinkle on coffee cake before baking.
Tips for Success
- This blueberry coffee cake recipe should be baked in an 8 x 8 inch pan, but it can also be doubled, and baked in a 9 x 13 inch pan.
- For a twist on the traditional blueberry coffee cake, the batter can be scooped into the vessels of a mini bundt cake pan, as shown in the image above. Consult the recipe card for baking times. It works best to fill the vessels to about 1/2 inch below the rim. If filled up to the top, the cakes rise and overflow.
- The amount of blueberries can be adjusted according to your taste. I like more batter than berries, so I cut the blueberry increment in half and use one cup . If you are a berry lover, then pack them in!
- This is a very forgiving recipe. You can actually dump all the ingredients in your mixing bowl at once, and as long as everything is incorporated, your blueberry coffee cake will be perfect!
Frequently Asked Questions
Cover the baking pan with foil or plastic wrap, and store at room temperature for up to 2 days. After that, store in the refrigerator.
Yes! It’s handy to freeze individual pieces so you can grab them as needed. Just place the pieces in a freezer-safe container and use within 3 months.
In times gone by, friends and family would gather around a table to drink coffee, and enjoy sweet cakes or pastries. At some point, bakeries and groceries caught on, and began to market their sweet cakes as coffee cakes. Now coffee cakes are generally served for breakfast or brunch.
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Easy Blueberry Coffee Cake Recipe
Ingredients
- 1/4 cup Crisco
- 3/4 cup milk
- 1 egg
- 2 cups all purpose flour
- 3/4 cup white sugar
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 2 cups fresh blueberries (washed + dried)
Instructions
- Preheat oven to 375 degrees F.
- In a large mixing bowl, or bowl of a stand mixer, combine the Crisco, milk, and egg until smooth.
- Add the flour, sugar, baking powder, and salt. Mix again until all ingredients are incorporated.
- Carefully fold in blueberries.
- Prepare baking pan with softened butter or Baker’s Joy.
- Pour the batter into your baking pan. Spread to the sides.
- Baking times: 8 x 8 inch pan = 45-50 minutes. Bundlette pan = 25 minutes. Cake is done when a knife inserted in center comes out clean. Do not overbake.
- Optional crumble: Combine 1/2 cup sugar, 1/3 cup flour, 1/2 teaspoon cinnamon, and 1/4 cup soft butter. Toss with a fork and put on coffee cake before baking.
Notes
Nutrition
If you make this recipe, and love it, please come back to leave a comment and a 5-star rating. I would really appreciate it, and it would help me so much. Thank you!
