Name: Very Blueberry Coffee Cake
Prep time: 10 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1 stick unsalted butter, at room temperature; 1 cups of sugar; 2 large eggs at room temperature; 1 1/2 teaspoons pure vanilla; 8 ounces (about 1 cup) sour cream; 3 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 cups fresh or frozen blueberries (if you use frozen thaw and drain well); 1/2 cup fresh or frozen blueberries; 1/4 cup coarse sugar

Very Blueberry Coffee Cake

8:04 PM

Beautiful layers of blueberries in a rich, buttery coffee cake, simply delicious. The coffee cake is topped with an extra sprinkle of blueberries and coarse sugar.

BLUEBERY BREAKFAST CAKE

These cakes are made with simple baking ingredients are light, moist, and not overly sweet making them perfect for a light desset, quick breakfast, elegant enough for brunch, and what about an afternoon snack.

The blueberries are in my freezer, and I can not get them out of my mind without making one of my favorite breakfast coffee cakes.

So, I adapted my Very Blueberry Muffin recipe into this wonderful scrumptious coffee cake.

I scatered extra blueberries across the top for a burst of flavor. I even sprinkled coars sugar on top like the muffins.

Very Blubbery Coffee Cake is glowing. It is full of luscious blueberries with a generous sprinkle, of course, sugar to give it a buttery sweet topping. Desserts or breakfast, you pick.

I hope you will get to make it soon.

WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR BLUEBERRY BREAKFAST CAKE

Below, under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for the Blueberry Breakfast Cake and similar recipe ideas you can have.

Or you can scroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes.

WHAT YOU WILL NEED TO MAKE VERY BLUEBERRY BREAKFAST CAKE

Butter

Sugar

Eggs

Pure vanilla

Sour cream

Flour

Baking powder

Baking soda

Salt

Fresh or frozen blueberries

Coarse sugar

HOW TO MAKE VERY BLUEBERRY BREAKFAST CAKE

Preheat the oven to 350 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.

With the mixer on low speed, add the eggs 1 at a time, then add the vanilla and sour cream.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter and stir until just mixed, being sure not to over-mix.

Fold in 1 1/2 cups blueberries with a spatula, and be sure the batter is thoroughly mixed, not breaking up the blueberries. Pour the mixture into a 9x9 square dish that has been sprayed with a nonstick spray.

Lightly press in batter a few blueberries and sprinkle 1 sugar over the top.

Bake for 35 to 40 minutes or until lightly browned on top and a cake tester comes out clean.

You can cut these into individual servings and flash freeze them for an on the go breakfast. Other berries can be substituted for blueberries.