My mom's original recipe for a classic blueberry coffee cake, moist, delicious, a keeper.
"... my favorite thing to make when I have fresh blueberries." ~ Emily
"Just made this for supper: perfect." ~ Ali
"WOW! Perfect. That will be a standard in our house now." ~ Reyna
"It is sooooo good ... absolutely delicious!" ~
"My family has declared it THE BEST dessert I've ever made." ~ MamaFliz
Somehow, my mom's recipe for blueberry coffeecake didn't make it into my recipe box. Thank goodness it made it into my sister's! Thank goodness my sister added it to our family cookbook! Thank goodness I made it myself so that now my mom's coffeecake recipe can find a home in recipe boxes all over the world!
May I be so bold as to suggest that this is the last blueberry coffee cake recipe any of us will ever need?
This is such a perfect coffeecake recipe. Both fresh and frozen blueberries work great so it can be made year-round. It's light and moist in texture. It's perfectly sweet, not too cloyingly sweet for breakfast, but sweet enough to call dessert. It's rich-tasting but as sweet baked goods go, quite healthful. I love the slight cinnamon crunch on the top.
If there's ever a reason to call your siblings it's this: What favorite family recipes are in their recipe boxes?
MOM's BLUEBERRY COFFEECAKE
Time-to-table: 90 minutes
Double the ingredients for a 9x13 pan or two 8" round pans
- 1/4 cup butter (1/2 a stick), room temperature (see TIPS)
- 1/2 cup (112g) sugar (Splenda works too)
- 1 large egg
- 1/2 teaspoon vanilla
- 1 cup flour, fluffed to aerate before measuring or 125g (all-purpose, 100% white whole wheat and 100% whole wheat all work fine)
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1/2 cup low-fat or regular sour cream
- Scant 1 cup (4oz, 113g) fresh or frozen blueberries (don't thaw frozen berries)
- About 1 tablespoon milk
TOPPING (don't skip)
- 1/4 cup (56g) sugar (Splenda works too)
- 1/2 teaspoon cinnamon (don't skip)
- Powdered sugar
- Drop or two of vanillla
COFFEE CAKE Preheat the oven to 350F. Lightly grease an 8" round cake pan.
In a large bowl, cream butter, 1/2 cup sugar, egg and vanilla with an electric mixer, then set aside.
Separately, stir together the flour, baking soda and salt.
Mix in 1/3 the flour mixture, then 1/2 the sour cream, then 1/3 the flour mixture, then the remaining sour cream, then the remaining flour. The batter will be quite thick.
With a spoon, spread half of the batter in the pan. Top with the blueberries.
Stir the milk into the remaining batter to thin, arrange on top of the berries.
TOPPING Combine the 1/4 cup of sugar and cinnamon, sprinkle over the top.
Bake for about 35 minutes, until cooked through. (For a 9x13, bake 40 - 45 minutes.) Let cool before serving.
ICING My mom liked to drizzle a little icing over top too.
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