Blueberries and Cream Coffee Cake
This blueberry coffee cake is a Saturday morning tradition my boys grew up with. It's also my go-to recipe for all of our holiday get-togethers because it's perfect for breakfast or dessert. It's easy to make, and it's the most delicious coffee cake I've ever had. —Susan Ober, Franconia, New Hampshire
Ingredients
- 1 cup butter, softened
- 2 cups sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1-3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sour cream
- 1 cup fresh or frozen unsweetened blueberries
- 1/2 cup packed brown sugar
- 1/2 cup chopped pecans, optional
- 1 teaspoon ground cinnamon
- 1 tablespoon confectioners' sugar
Reviews
This recipe is beyond amazing!! I loved making it and my family just loved it!!
Have made this recipe several times and is always a hit. Best with fresh blueberries. The addition of the chopped pecans only enhanced the flavor. When preparing the pan, make sure it is well greased and floured.
I can't figure out what went terribly wrong... I love to bake, and coffee cakes are a big favorite! When I saw this recipe I was eagerly anticipating a delicious bake! I had just got the fancy bundt pan, and was happy to find a recipe that looked like a winner. I don't know what went wrong, but the only changes I made were, I did not add nuts, because one of my guests had nut allergies, and I used raspberries instead of blueberries. After 60 minutes the cake was still not registering as being done when I tested it. So I baked for another 10 minutes, and another 10 minutes after that. It still seemed moist, but it had browned and so I took it out of the oven to cool. When I checked it 10 minutes later the cake had fallen, and the bake was so dense when I cut into it, it looked like it was not baked properly. I went back over the recipe, ingredients, oven temp, and every thing was done as instructed. So disappointed. I ended up throwing it out.
WOW, this might be new favorite coffee cake recipe. It's so moist and dense and flavorful. It does make a very dense batter. I added my sour cream to my creamed ingredients to save a step. I also used a 9"x13" pan just to save a little time baking and it turned out very well. It doesn't rise much in the oven so what you see with batter is close to what you'll see after baking. I added all the topping to the top instead of swirling in a 9"x13". Next time, I'm going to try some chopped apples in place of blueberries. These would make great muffins as well for a on-the-go breakfast. Really good recipe, thanks for sharing!
This coffee cake is really, really good. I had a problem getting it out of the bundt cake pan (I thoroughly oiled and floured it). I didn't have nuts so didn't use them, but it was still delicious. I thought I'd done something wrong because it didn't rise very much, but it sounds like that's the way it should be. It is very moist and really sweet. Making it again, I might cut back on the sugar a little.
The cake was delicious. Dense pound cake. The Bundt pan was perfect. I placed the Bundt pan on a cookie sheet. This alleviated the bottom from cooking too fast. I added 10 minutes to the time. The reason for my low eating was with regard to the directions. More info would have been helpful, such as;1. very dense batter Batter requires patting down after swiveling the brown sugar in to avoid air bubbles. I did this twice. 3. Note- batter does not rise much if at all. Therefore, the photo makes the cake look larger than it is. With all that said, it was delicious. I served it with a side dollop of whipped cream and substituted raspberries
When I use those types of pans, I lower the oven by 25°F and bake a little longer so as not to get crispy ends.
This cake is delicious. But, next time I'll try cutting back a bit on the butter and sugar. Just a bit...
Kate - yes, I have the same issue with this pan. It's a trade off; you get an amazingly beautiful cake, but the petals do get a bit crispy by the time the rest of the cake is baked enough. Make sure that all of your ingredients, including the sour cream and blueberries, are room temperature before you put it together (especially if you're using frozen berries). I know that goes against the editor's note, but personally I think the colored swirl from the thawed berries actually makes the cake prettier when you cut it, so that doesn't bother me. If you put the berries in frozen, it will take longer to bake, which is not ideal when using one of these pretty pans.
To Kate, that's just the nature of using a bundt pan. Remember you are cooking a lot of batter for an hour or so, twice as long as you would cook in a 9x13 pan.Even a regular cake will get a crispy kind of crust to it.