Blueberry coffee cake is one of my favorite brunch time delights. I stayed clear of coffee cake most of my life because I don’t drink coffee. It wasn’t till recently that my husband started bringing home traditional coffee cake muffins from the local bakery that I fell in love with coffee cake with my morning tea. Amazing how thirty years passed and I had no idea what I was missing. Oh and now that I know there is no turning back.

I love this recipe so much because every bit is filled with fresh delicious blueberries. What is really great is that you can really use any fruit it doesn’t have to be blueberries. I’m just waiting for all the different varieties of fruit to come in season to try new favor coffee cake. I’m thinking peach, raspberry, strawberry, cherry, and the list goes on. This summer is going to be full of coffee cake at the Myers house hold.

Now keep in mind this recipe does call for a glaze to be added at the end. And who doesn’t love glaze but if you’re trying to cut calories I completely understand skipping the glaze. This recipe has so much favor that you can get away with skipping the glaze and you won’t even miss it.

I started with a small saucepan on medium. First I added blueberries, 1/3 cup of sugar, and cornstarch. It’s important to stir continuously as to not burn your blueberry filling. Cook until thick, this took me about 5-6 minutes. Once thick remove from stove and set aside.

In a large bowl combine butter, sugar and eggs. Mix in flour, salt, baking powder, butter, sour cream, and vanilla extract. Your mixture should start to look like cake batter.

Preheat oven to 350 degrees and make sure you spray your springboard pan with non-stick spray or you will be eating blueberry coffee cake right from the pan.

Start by spooning half of the cake batter into prepared pan. Then spoon half of the blueberry mixture on top of the cake mixture. Next add the remaining cake batter on followed by the remaining blueberry mixture. I like to swirl the batter around with a knife so every bite has delicious blueberries in it. Lastly sprinkle chopped pecans on top and it’s ready for to be baked.

Bake for about 50 minutes until center is firm the allow cake to cool for at least 5 minutes before running a knife along the edges and removing the cake from the pan. Lastly allow cake to cool completely before adding the glaze. If you grow impatient and add glaze while the cake is still warm the glaze will run right off and you will miss out on the extra sweetness.

This coffee cake looks impressive and tastes divine. Be sure to try it at you next get together!!

Blueberry coffee cake

Ingredients

1 ¼ cup Blueberries

1 1/3 cup Sugar

2 tablespoons Cornstarch

½ cup Butter, softened

2 Eggs

2 cups Flour

½ teaspoon Salt

1 teaspoon Baking powder

1 cup Sour cream

1 teaspoon Vanilla extract

½ cup Pecans, chopped

Glaze:

¾ cup Powdered sugar

3 ½ tablespoons Warm water

1 teaspoon Almond extract

Directions

In small saucepan combine blueberries, 1/3 cup sugar, and corn starch.

Cook medium heat 5-6 minutes until thick, continuously stir then remove from heat

In large bowl combine butter, sugar, and eggs

Mix in flour, salt, baking powder, butter, sour cream, and extract

Spray springboard pan with non-stick spray

Preheat oven 350 degrees

Spoon half of cake mixture into prepared pan

Spoon half of blueberry mixture on top of cake mixture

Add remaining batter to pan

Then add remaining blueberries on top

Swirl with knife, and sprinkle chopped pecans on top

Bake 50 minutes

Allow cake to sit in pan for 5 minutes before removing from pan

Allow cake to cool then drizzle glaze on top and serve

Enjoy!!

Blueberry Coffee Cake