Summer has finally arrived in Vancouver, and with it more sunshine for hanging laundry outdoors, morning walks and extra time in the garden. This year my pear tree and blueberry bushes were especially productive, so I baked a blueberry coffee cake to enjoy the harvest.
Pear tree from my backyard.
Blueberry bush from my backyard.
I found this recipe years ago in a coworker’s recipe notebook. She brought the cake to work on a treat day and everyone loved it, so she shared the recipe. It’s simple, comforting and perfect for using fresh berries.
Cooking Tips for Blueberry Coffee Cake
Start with fresh blueberries when possible; they give the best flavor and texture. If using frozen berries, thaw and pat them dry to avoid excess moisture that can make the cake soggy. Tossing the berries in a little flour before folding them into the batter helps them stay evenly distributed instead of sinking to the bottom. Preheat the oven so the cake rises properly and gets a golden top. Check for doneness a few minutes before the recipe time: a toothpick inserted into the center should come out clean or with a few crumbs attached. Avoid overmixing the batter to keep the cake light and tender.
Ingredient Notes
The ingredient list is straightforward, but small choices affect the result. Use good-quality unsalted butter so you can control salt levels. All-purpose flour works well; swap in cake flour for a softer crumb. Baking powder is essential for lift, so don’t skip it. Granulated sugar is standard, though a bit of brown sugar in the crumb topping adds depth. For extra warmth, a pinch of cinnamon or nutmeg complements blueberries nicely. Use whole milk for richness, or a lower-fat milk if preferred.
Storage Instructions and Variations
Once cooled, store the cake in an airtight container at room temperature for up to three days. For longer storage, wrap tightly and refrigerate for up to a week, or slice and freeze portions for up to three months. Thaw slices in the fridge or at room temperature. Variations are easy: add lemon zest to the batter for brightness, swap in raspberries or chopped peaches for a mixed-fruit version, or fold in chopped walnuts or pecans for a nutty crunch. A simple powdered sugar dusting or a light glaze can elevate the presentation.
Frequently Asked Questions
Can I use frozen blueberries instead of fresh ones?
Yes. Thaw and gently pat them dry before adding to the batter to reduce extra moisture.
How should I store leftover blueberry coffee cake?
Keep leftovers in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week or freeze slices for up to three months.
Can I make this coffee cake ahead of time?
Yes. Bake a day ahead and store covered at room temperature. Bring to room temperature before serving for the best texture.
What can I serve with blueberry coffee cake?
This cake pairs well with coffee or tea. For a treat, serve with whipped cream or a scoop of vanilla ice cream.
What are some common mistakes when making blueberry coffee cake?
Overmixing the batter can make the cake dense. Not coating the blueberries in flour can cause them to sink, so lightly tossing them in flour helps.
Blueberry Coffee Cake
Liza Agbanlog
Ingredients
- 2 cups all purpose flour sifted
- 1 ½ cup sugar
- 2/3 cup butter cut into small pieces
- 2 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs separated
- 1 cup milk
- 1 teaspoon vanilla
- 1 cup blueberry
Instructions
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Preheat oven to 350°F.
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Combine flour and sugar. Using a fork, cut butter into the flour mixture until crumbly. Reserve ¾ cup for topping.
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To the remaining mixture, add baking powder, salt, egg yolk (unbeaten), milk and vanilla. Beat with a mixer on low for 3 minutes.
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Beat 2 egg whites and gently fold into the batter.
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Pour mixture into a greased 9×13 pan.
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Arrange blueberries on top. Sprinkle with reserved topping.
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Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
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Allow to cool slightly, slice and serve. Enjoy!
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