The Best Blueberry Coffee Cake
Try this The Best Blueberry Coffee Cake recipe
Try this The Best Blueberry Coffee Cake recipe
- 1/3 cup granulated sugar
- 1 egg
- 1/2 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 1 teaspoon cinnamon
- 1/4 cup unsweetened applesauce
- 1/4 cup brown sugar
- 1/2 teaspoon kosher salt
- 1/4 cup walnuts chopped
- 1 cup white whole wheat flour
- 1/4 cup white whole wheat flour
- 1 tablespoon baking powder (i recommend aluminum free)
- 1 and 1/2 cup blueberries fresh or frozen (if using frozen, rinse with water for 1 minute, then drain off excess liquid)
- zest of 1 small or 1/2 large lemon
- 1/2 cup, plus 1 tablespoonâ non-fat milk
- 2 tablespoons cold unsalted butter diced
- Carbohydrate 382.73715519919 g
- Cholesterol 90.9062499484283 mg
- Fat 56.227322496878 g
- Fiber 14.111000181804 g
- Protein 44.4347175141862 g
- Saturated Fat 22.7915959886894 g
- Serving Size 1 1 8x8-inch pan (9 large slices) (636g)
- Sodium 1486.13005104852 mg
- Sugar 368.626155017386 g
- Trans Fat 5.85318850035695 g
- Calories 2201 calories
Step-by-step
- Preheat oven to 425 degrees F.
- Lightly coat an 8x8 inch pan with cooking spray, line with parchment paper, then coat once more. Set aside.
- In a large bowl, combine the white whole wheat flour, all-purpose flour, granulated sugar, baking powder, cinnamon, and salt.
- Gently fold in blueberries and lemon zest.
- In small, separate bowl, whisk together the milk, egg, and applesauce.
- Add to the flour and blueberry mixture.
- Stir by hand with a wooden spoon, just until combined. The batter will be very thick.
- Scrape into the prepared pan and spread into an even layer.
- Prepare the crumble topping: In a small bowl, combine the flour, brown sugar, and cinnamon.
- With a fork (or your fingers), cut in the butter, combining until the mixture resembles coarse crumbs.
- Mix in the walnuts.
- Sprinkle crumble mixture evenly over the top of the batter.
- Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.
- Serve warm or at room temperature.
The Best Blueberry Coffee Cake: A Weekend Baking Delight
Oh, the sheer joy of a warm, comforting coffee cake on a weekend morning! There's something truly special about the aroma of baking filling your kitchen, promising a treat that's as delicious as it is satisfying. And this blueberry coffee cake? It's the epitome of weekend baking bliss. It's not just a cake; it's an experience, a little slice of heaven that perfectly complements a steaming cup of coffee (or tea, if that's your preference!).
I've always loved baking, ever since I was a little girl helping my grandmother in her kitchen. The rhythmic stirring, the satisfying thud of a perfectly measured ingredient hitting the bowl, the anticipation of the first bite – these are some of my fondest memories. Baking, for me, is more than just following a recipe; it's a form of self-expression, a way to connect with my heritage, and a source of immense pride when the finished product looks and tastes as good as I envisioned.
This blueberry coffee cake recipe is a testament to that feeling. It’s a recipe I've perfected over the years, tweaking and refining it until it reached this state of absolute deliciousness. The crumbly topping, perfectly balanced with the sweet and tart blueberries nestled in a tender cake base, creates a symphony of flavors and textures in your mouth. It's the kind of cake that disappears quickly – a sure sign of its success!
The beauty of this recipe lies in its simplicity. It doesn't require any fancy techniques or hard-to-find ingredients. The ingredients are simple, readily available, and the process is surprisingly straightforward. Even a beginner baker can confidently tackle this recipe, and the result will be well worth the effort. The satisfaction of creating something so delicious from scratch is incredibly rewarding.
Imagine this: the sun streams through your kitchen window, casting a warm glow on the freshly baked coffee cake. The scent of warm blueberries and cinnamon fills the air, creating a sense of comfort and coziness that's hard to resist. You slice into the cake, revealing a moist, tender crumb, studded with juicy blueberries. The crumble topping adds a delightful crunch, contrasting beautifully with the soft interior. Each bite is a burst of flavor, a perfect blend of sweet and tart, warm and comforting. This is more than just a cake; it's a mood enhancer, a stress reliever, a symbol of homemade happiness.
Whether you're serving it to your family for a weekend brunch, taking it to a potluck, or simply enjoying a slice for yourself with a cup of coffee, this blueberry coffee cake is guaranteed to impress. It's a recipe that embodies the spirit of home-style baking – simple, delicious, and filled with love. And isn’t that what baking is all about?
So, gather your ingredients, put on your apron, and prepare to create a little bit of magic in your kitchen. This blueberry coffee cake is waiting to be made, and your taste buds are waiting to be tantalized. Trust me, it's worth every minute of the effort. Enjoy!
Tips and Variations:
- Frozen Blueberries: If using frozen blueberries, make sure to rinse them under cold water and drain off any excess liquid before adding them to the batter. This prevents the batter from becoming too watery.
- Nut Variations: Feel free to experiment with different types of nuts in the crumble topping. Pecans, almonds, or even a mix of nuts would be delicious.
- Lemon Zest: The lemon zest adds a bright, citrusy note that complements the blueberries beautifully. Don't skip it!
- Serving Suggestions: Serve this coffee cake warm or at room temperature. A dollop of whipped cream or a scoop of vanilla ice cream is the perfect accompaniment.
- Storage: Store leftover coffee cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Happy Baking!
