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Wild Blueberry Coffee Cake: A Delicious Recipe for Breakfast or Dessert

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This Wild Blueberry Coffee Cake is a moist and fluffy delight, perfect for breakfast or a snack. Bursting with juicy blueberries and topped with a sweet cinnamon crumble, it’s a treat that will impress everyone!

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 2 cups wild blueberries (fresh or frozen)
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1/2 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line it with parchment paper for easy removal.
  2. In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk these dry ingredients together until they are well mixed.
  3. In another bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy (about 3-4 minutes using an electric mixer on medium speed).
  4. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, lemon juice, and lemon zest until well combined.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Start with a third of the dry ingredients, mix until just combined, then add half of the sour cream. Repeat until all dry ingredients and sour cream are incorporated. Be careful not to overmix; a few lumps are fine.
  6. Gently fold in the wild blueberries. If using frozen blueberries, toss them in directly; if using fresh, rinse and pat them dry before adding.
  7. In a small bowl, combine the brown sugar, ground cinnamon, and chopped nuts (if using). Mix until well combined.
  8. Pour half of the batter into the prepared baking pan, spreading it evenly across the bottom.
  9. Sprinkle half of the brown sugar topping mixture over the batter.
  10. Carefully spoon the remaining batter over the topping, spreading it gently to cover. It’s okay if some of the topping peeks through.
  11. Finally, sprinkle the remaining brown sugar topping over the top of the cake batter.
  12. Place the baking pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly springy to the touch.
  13. Once baked, remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes for easier removal.
  14. Carefully lift the cake out of the pan using the parchment paper (if used) or invert it onto a wire rack to cool completely.
  15. Once the cake is completely cool, slice it into squares or rectangles. Dust with powdered sugar for extra sweetness and presentation.
  16. This coffee cake pairs beautifully with a hot cup of coffee or tea, making it perfect for breakfast, brunch, or as a delightful afternoon snack.
  17. For an elevated treat, serve with a dollop of whipped cream or a scoop of vanilla ice cream on the side.
  18. If you have any leftovers, store the cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for longer freshness.

Notes

  • Der Teig darf während der Ruhezeit nicht bewegt werden.
  • Für ein intensiveres Knoblaucharoma können mehr Zehen verwendet werden.

Find it online: https://softtasty.com/wild-blueberry-coffee-cake/