Need a special breakfast or brunch treat? This Blueberry Coffee Cake makes a great breakfast, brunch, or even dessert. It is also a great way to use fresh blueberries during the summer or frozen blueberries throughout the year.
I recently had some fresh blueberries from our garden and decided to make this blueberry coffee cake.
This is a recipe that I made years ago. The original recipe was adapted from Cook’s Illustrated. We loved the recipe, but I had kind of forgotten about it since going gluten free. So I guess that means that it has been over nine years since I made this cake. It was definitely time to make it again.
Today I am sharing both versions. The version that I made years ago that uses regular flour and the version I made recently with gluten free flour. Either version that you make is delicious.
My family loved this cake, especially my husband. They told me that I need to make it again soon. So it will be on the menu plan again before blueberry season is over.
I think this cake would freeze well, so next time I make it I might make two. One to eat and one to freeze. It would be a good dessert to take to a picnic or potluck dinner.
Delicious cake perfect for using fresh or frozen blueberries. Works great gluten free and the gluten free instructions are listed below.
- 2 cups all-purpose flour Plus 1 tablespoon to toss with blueberries
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup butter softened
- 1/2 cup white sugar
- 3/4 cup packed light brown sugar
- 3 large eggs
- 1 cup milk
- ½ cup fresh or frozen blueberries divided (if using frozen do not defrost)
- 2 tablespoons white sugar
In a bowl, whisk together flour, baking powder and salt.
In a mixing bowl cream together butter, white sugar and light brown sugar on medium-high until fluffy, about 2 minutes.
Add eggs one a time.
When well combined, alternate adding flour mixture and milk to batter. Mix just until combined.
Toss blueberries with 1 tablespoon flour, then fold them into the batter.
Preheat oven to 350 degrees.
Grease a 9x13 baking pan.
Pour batter into prepared pan and spread evenly. Sprinkle remaining 2 tablespoons sugar on top of cake batter.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Serve warm or at room temperature.