Experience the perfect start to your day or a sweet afternoon treat with our Blueberry Bliss Coffee Cake. This masterpiece combines the juiciness of blueberries with a tender cake, topped off with a crunchy, sweet crumble and a drizzle of almond-vanilla glaze. By coating the blueberries in flour, we ensure they are evenly distributed throughout the cake, providing bursts of flavor in every bite.
Why You’ll Love This: This coffee cake is the epitome of comfort food with a gourmet twist. The zesty hint of lemon zest, combined with the depth of almond and vanilla extracts, sets this cake apart. Its moist interior, studded with blueberries, and the irresistible crumble topping make it a crowd-pleaser. Plus, the simple yet ingenious tip of flour-coating the blueberries elevates the texture to perfection.
Perfect Occasion: Whether it’s a casual brunch, a cozy breakfast, or a laid-back gathering with friends and family, this Blueberry Coffee Cake fits every occasion. It’s particularly splendid for weekend mornings, holiday brunches, or as a delightful dessert after a family dinner. It’s sure to bring smiles and make any day feel a bit more special.
Decoration Tips: Let the natural beauty of this cake shine with a few simple touches. After drizzling with the almond-vanilla glaze, garnish with fresh blueberries and a light dusting of powdered sugar for an elegant finish. For an extra pop of color and freshness, add a few mint leaves or lemon zest curls on top.
Ingredients:
- 8 tablespoons of butter, at room temperature
- 1 cup of granulated sugar
- 2 tablespoons of sour cream or yogurt
- Zest from half a lemon
- 2 large eggs
- 1 and 1/4 cups plus 2 tablespoons of all-purpose flour, plus 2 tablespoons for coating blueberries
- 1 and 3/4 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1/2 cup of milk
- 1/2 teaspoon of vanilla essence
- 1/4 teaspoon of almond essence
- 3/4 cup of blueberries
- For the Crumble:
- 1/2 cup of brown sugar
- 1/4 cup of granulated sugar
- 3/4 teaspoon of cinnamon
- A pinch of salt
- 6 tablespoons of melted butter
- 1 cup of all-purpose flour
- For the Glaze:
- 3/4 cup of icing sugar
- A dash of almond and vanilla essence
- A pinch of salt
- 1 and 1/2 tablespoons of milk
Directions:
- Preheat your oven to 350°F (175°C). Beat together the butter and granulated sugar until creamy. Mix in sour cream and lemon zest, then add eggs one at a time, fully incorporating each before adding the next.
- In a separate bowl, mix 1 and 1/4 cups plus 2 tablespoons of flour, baking powder, and salt. In another container, blend the milk with both extracts.
- Add one-third of the flour mix to the creamed butter, followed by half the milk mix, blending well after each addition. Continue adding, ending with the flour mix. Coat blueberries in 2 tablespoons of flour and gently fold into the batter.
- For the crumble, combine both sugars, cinnamon, salt, half the flour, and melted butter until mixed. Stir in the remaining flour to achieve a crumbly texture.
- Grease and line an 8-inch springform pan. Pour in the batter, then evenly sprinkle the crumble topping over.
- Bake for 35-40 minutes, until a toothpick comes out with moist crumbs. Cool slightly.
- Whisk together glaze ingredients, adjusting for desired consistency, then drizzle over the warm cake.
- Slice, serve, and savor the delightful blend of flavors and textures in this exquisite Blueberry Coffee Cake.
Enjoy this sumptuous treat that promises a taste of bliss with every slice!
