Blueberry Coffee Cake
An Old-Fashioned Delight: Blueberry Coffee Cake
This blueberry coffee cake is more than just a sweet treat; it comes with a charming history. Back in 1954, a young girl from Chicago named Renny Powell introduced this recipe during the Pillsbury $100,000 Recipe & Baking Contest, known today as the Pillsbury Bake-Off. Renny’s creation, nicknamed “Boy Bait,” claimed second place in the junior division, thanks to its irresistible allure. With its tender crumb and abundance of juicy berries, this cake has remained a favorite over the years. My updated version adds a zesty twist of lemon and a crunchy cinnamon streusel topping. While you don’t have to be a teenage boy to savor its deliciousness, I can confirm that even at 14, I’m hooked 😉.
Why You’ll Love This Recipe
This blueberry coffee cake is a breeze to make yet impressively delicious. The combination of tender cake, juicy blueberries, and a sweet, crunchy streusel topping is undeniably comforting. Whether you’re serving it for brunch or enjoying it with a cup of coffee, this cake is sure to win hearts.
Kitchen Equipment You’ll Need
- Large mixing bowl
- Electric mixer
- 13×9-inch baking pan
- Measuring cups and spoons
- Spatula
- Cooling rack
Ingredients
Cake:
- 2 cups flour
- 1 cup sugar
- 1 cup milk
- 1/3 cup butter, softened
- 1 egg
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 ½ cups blueberries (fresh or slightly thawed if frozen)
Streusel Topping:
- ½ cup chopped walnuts or pecans
- 1/3 cup brown sugar, packed
- ¼ cup flour
- ½ teaspoon cinnamon
- 1 tablespoon butter, softened
Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- ¼ teaspoon vanilla
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and grease a 13×9-inch baking pan.
- In a large mixing bowl, beat together the flour, sugar, milk, butter, egg, baking powder, and salt on low speed for 30 seconds. Increase to medium speed and continue beating for 2 minutes, scraping the bowl occasionally.
- Spread half of the batter into the prepared pan. Sprinkle the blueberries evenly over the batter.
- Top with the remaining batter, spreading it out gently.
- Prepare the streusel topping by mixing the walnuts or pecans, brown sugar, flour, cinnamon, and butter until crumbly. Sprinkle it over the cake batter.
- Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before inverting onto a serving plate or leaving it in the pan.
- For the glaze, combine the powdered sugar, milk, and vanilla. Drizzle over the warm cake.
Tips for Success
- Ensure your butter is softened for easier mixing.
- If using frozen blueberries, thaw them slightly and pat dry to avoid too much moisture.
- Don’t overmix the batter; it should remain light and airy.
Additional Tips and Variations
- For a citrusy twist, add a teaspoon of lemon zest to the batter.
- Swap out blueberries for raspberries or mixed berries for a different flavor profile.
Nutritional Highlights (Per Serving)
Each serving of blueberry coffee cake contains approximately:
- Calories: 250
- Fat: 10g
- Carbohydrates: 37g
- Protein: 3g
- Sugar: 22g
Frequently Asked Questions (FAQ)
Can I use fresh blueberries instead of frozen?
Yes, fresh blueberries work perfectly in this recipe and add a wonderful burst of flavor.
How should I store the cake?
Store the cake in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.
Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance and still tastes delicious.
Conclusion
This blueberry coffee cake, with its delightful history and scrumptious flavor, is a must-try for any baking enthusiast. Whether you’re whipping it up for a special occasion or simply to enjoy with your morning coffee, it’s sure to bring joy to your table. Give it a try and share your experiences in the comments below!
