Blueberry Coffee Cake is a perfect breakfast treat with fresh blueberries and an icing drizzle topping over moist coffee cake.

Blueberry Coffee Cake

By Sue Lau | Palatable Pastime

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Blueberry Coffee Cake is my recipe of the day with the monthly blogging group Bundt Bakers. For July we are sharing our favorite recipes for baking with blueberries to celebrate National Blueberry Month.

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I chose to make a coffee cake using blueberries made in a Bundt pan. Bundt pans don’t need to be limited to desserts! Turn yours loose to create a delicious coffee cake for breakfast. I drizzled this one with some simple icing. As you can see, it’s chock-full of fresh, wonderful blueberries.

You can serve this simply with a glass of cold milk or fresh coffee, or enjoy a slice with some typical breakfast meats and a fried egg or two. Or scrambles, whatever you like.

It’s a versatile and flavorful addition to breakfast. And it also makes a great snack between meals when you need a little something to carry you through.

Bundt Bakers

National Blueberry Month

• Patyco Candybar: Blueberry Bundt Cake with Warm Orange Frosting
• Palatable Pastime: Blueberry Coffee Cake
• Sneha’s Recipe: Lemon Blueberry Muffin Bundt
• A Day in the Life on the Farm: Lemony Bundt with Blueberry Jam Filling
• Food Lust People Love: Peach Blueberry Pound Cake

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.
Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

Blueberry Coffee Cake

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Blueberry Coffee Cake

Blueberry Coffee Cake

Sue Lau, Palatable Pastime

5 from 12 votes

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Course Breakfast, brunch, Dessert

Cuisine American

Servings 8

Equipment

• 1 10 cup Bundt pan

Ingredients

  

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Coffee Cake:

• 2 large eggs
• 1/2 cup unsalted butter melted and cooled
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1 Valenica orange juice and zest of
• 3/4 cup buttermilk
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 2-1/4 cups all-purpose flour
• 12 ounces fresh blueberries
• 2 tablespoons flour
• 1 tablespoon sugar

Glaze:

• 1 cup sifted confectioners sugar
• 1/4 teaspoon vanilla extract
• 1 tablespoon milk

Instructions

 

• Preheat poven to 350F.
• Spray Bundt pan with Baker's release spray or generously grease and flour (tapping out excess flour).
• Whisk together the cooled melted butter, eggs, sour cream, vanilla, orange juice and zest, and buttermilk.
• When smooth, add baking powder, salt, granulated sugar and flour, mixing well.
• Lightly crush blueberries and stir in the extra sugar and flour.
• Then mix that into the batter.
• Spread batter evenly into the Bundt pan and bake in the preheated oven for 55-60 minutes or until it tests done with a toothpick.
• Cool in pan 15 minutes before turning out.
• Finish cooling on a wire rack.
• Whisk together the glaze into a drizzling consistency, adding a few drops of milk or a little more powdered sugar to adjust.
• Drizzle cake and let it dry.

Notes

From the Kitchen of palatablepastime.com

Keyword blueberries, fresh fruit

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