Fresh blueberry coffee cake recipe

Fresh Blueberry Coffee Cake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This fresh blueberry coffee cake recipe is a delightful treat that combines the richness of coffee cake with the burst of flavor from juicy blueberries. It's a perfect balance of sweetness and tanginess, making it an ideal choice for breakfast or brunch. The moist and tender cake is studded with plump blueberries, creating a beautiful contrast of colors. With a crumbly streusel topping and a hint of cinnamon, this recipe is sure to become a favorite among blueberry lovers.

Keywords: fresh blueberry, coffee cake, recipe, breakfast, brunch.

Fresh blueberry coffee cake recipe details

Fresh blueberry coffee cake recipe, recipe Rating: 4.6
Number of votes:113

Ingredients

1-1/2 cups sifted all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup granulated sugar

1/4 cup soft vegetable shortening (do not use butter; instead use softened margarine if desired)

2/3 cup milk (use nonfat, low-fat at 1% or 2%, skim, or regular milk)

1 teaspoon vanilla

2 teaspoons grated lemon peel (about 2 entire lemons)

1 large egg

1 cup fresh or frozen blueberries (see variations below)

2 Tablespoons granulated sugar

Instructions:

All ingredients should be at room temperature before starting. Preheat oven to 350 degrees. Butter 8-inch square or 9-inch round cake pan.

Sift together the dry ingredients, including flour, baking powder, salt, and 3/4 cup of sugar. Add shortening, milk, vanilla, and 1 teaspoon grated lemon peel. Beat with electric mixer on medium speed for 3 minutes. Add egg and beat 2 minutes longer. Place batter into prepared baking pan.

Lightly stir together blueberries, 3 Tablespoons granulated sugar, and 1 teaspoon lemon peel. Gently sprinkle over batter in other pan. Bake in 350-degree oven for 50 to 55 minutes or until lightly browned. Cool slightly in pan. Cut into squares or slices and serve warm.

Can be made a day ahead and kept covered at room temperature overnight. Serve warm or at room temperature.

Variations: Use 1/2 cranberries and 1/2 blueberries or all cranberries in this recipe.

Serves: 6 to 9