Fresh Blueberry Coffee Cake Recipe

Name: Fresh Blueberry Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 1-1/4 cup Fresh Blueberries; 1-1/3 cup White Sugar, Divided; 2 Tablespoons Cornstarch; 1/2 cups Butter, Softened; 2 whole Eggs; 2 cups Flour; 1/2 teaspoons Salt; 1 teaspoon Baking Powder; 1 cup Sour Cream; 1 teaspoon Vanilla Or Almond Extract; 1/2 cups Pecans (optional); FOR THE GLAZE:; 3/4 cups Powdered Sugar; 1 Tablespoon Warm Water; 1 teaspoon Vanilla Or Almond Extract

Servings: persons

FOR THE CAKE:
1-1/4 cup Fresh Blueberries
1-1/3 cup White Sugar, Divided
2 Tablespoons Cornstarch
1/2 cups Butter, Softened
2 whole Eggs
2 cups Flour
1/2 teaspoons Salt
1 teaspoon Baking Powder
1 cup Sour Cream
1 teaspoon Vanilla Or Almond Extract
1/2 cups Pecans (optional)
FOR THE GLAZE:
3/4 cups Powdered Sugar
1 Tablespoon Warm Water
1 teaspoon Vanilla Or Almond Extract

1
1. Preheat oven to 350 degrees F. Grease a tube pan.
2
2. In a small saucepan, combine blueberries, 1/3 cup sugar and cornstarch. Cook over medium heat 2-3 minutes, or until thick. Stir constantly and set aside.
3
3. In a large bowl, cream butter and remaining sugar. Add eggs one at a time, beating well after each.
4
4. In another bowl, combine flour, salt and baking powder. Add to creamed mixture alternately with sour cream. Add vanilla or almond flavoring.
5
5. Spoon half of the batter mixture into prepared pan. Spoon half of blueberry mixture into pan. Add remaining batter, then remaining blueberries. Swirl with a knife gently. Sprinkle with pecans, if using.
6
6. Bake 50 minutes. Let stand 5 minutes before removing from pan. Place on a serving dish.
7
7. Prepare glaze: Mix glaze ingredients well. Drizzle over top of cake.

938

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FOR THE CAKE:, 1-1/4 cup Fresh Blueberries, 1-1/3 cup White Sugar, Divided, 2 Tablespoons Cornstarch, and more.

Yes, Fresh Blueberry Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fresh Blueberry Coffee Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions