Blueberry Bundt Coffee Cake: An Irresistible Delight
Welcome to the world of coffee cakes, where the bold flavors of coffee meet the sweetness of cakes, and together they make magic in your mouth. As a barista, I’ve seen many coffee cake recipes come and go, but I have to admit – this Blueberry Bundt Coffee Cake has stolen my heart.
This cake is a perfect combination of sweet and tart flavor with fresh blueberries running through it that makes every bite better than the last. The texture is both moist and dense, and thanks to the blueberry sour cream adds an extra tangy punch that ties everything together.
As breakfast or dessert, this Blueberry Bundt Coffee Cake can satisfy your sweet cravings any time of day. It’s even perfectly okay if you end up eating it for lunch! Trust me, no one will judge you.
If you’re a fan of baked treats with blueberries, then this recipe is definitely for you. From start to finish, this recipe takes around 1 hour 15 minutes to prepare and bake, but let me tell you – when you see the golden crust on top and smell blueberries’ aroma emanating from your kitchen, you’ll know that it’s worth every minute.
So if you’re ready to indulge in an explosion of flavors in your mouth, join me as we delve into making the best Blueberry Bundt Coffee Cake ever!
Why You’ll Love This Recipe
Are you craving something sweet, satisfying and delicious? If so, this Blueberry Bundt Coffee Cake Recipe is perfect for you! Let me tell you why.
Firstly, the combination of sweet blueberries with the creamy and tangy sour cream coffee cake is simply irresistible. Every bite is a taste explosion in your mouth that will leave you wanting more. Trust me; it’s that good!
Secondly, this recipe is easy to make and doesn’t require any fancy equipment. All you need are basic ingredients such as flour, sugar, butter, and fresh blueberries. The preparation time is minimal too – only 20 minutes – and the bake time is just under an hour. In no time, you can enjoy a freshly baked Blueberry Bundt Coffee Cake at home.
Lastly, this recipe is versatile and can be adapted to suit different occasions. It’s perfect for a cozy afternoon tea with friends or family or as a surprise treat for your colleagues at work. You can even add your twist to the recipe by adding some lemon zest or topping it up with a lemon glaze or streusel.
In conclusion, there is absolutely no reason not to love this Blueberry Bundt Coffee Cake Recipe! From its delicious flavor to its ease of preparation and versatility in use, it’s guaranteed to be your new favorite dessert. Go ahead and try it; your taste buds will thank you!
Ingredient List
Let’s start by gathering all the necessary ingredients. Bold items are the main ingredients and crucial for this recipe.
Here’s what you’ll need:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup sour cream
- 1 cup fresh blueberries
Ingredient Notes:
- Flour: Use all-purpose flour for best results.
- Butter: Unsalted butter is highly recommended.
- Sugar: Using granulated sugar gives the cake structure, but you can use brown sugar for a more moist texture.
- Eggs: Be sure that eggs are at room temperature before starting to bake.
- Blueberries: Fresh blueberries give the best flavor, but you can use frozen blueberries as well. Make sure to thaw and pat dry before using.
The Recipe How-To
Before we get started with our Blueberry Bundt Coffee Cake recipe, let’s prepare all our dry ingredients first. In a bowl, whisk together 3 cups of all-purpose flour, 2 teaspoons of baking powder, and a 1/4 teaspoon of salt until they are evenly combined. This will make your cake fluffy and light. Once that’s done, set it aside for a bit.
Creaming the Butter and Sugar
In a separate mixing bowl, cream together 1 cup of softened unsalted butter and 2 cups of granulated sugar using a paddle attachment on medium speed for around two minutes. Scrape down the sides of the bowl to ensure that everything is well mixed.
Adding in the Wet Ingredients
Add in 4 eggs, one at a time, into the butter-sugar mixture making sure each egg is mixed thoroughly before adding in the next. Following this, add 1 teaspoon of vanilla extract and mix it well with your electric mixer.
At this point, you can now add half of your previously prepared dry ingredients mixture to the bowl then mix it well before adding in half a cup of sour cream. Next to this mixture, add the remaining dry mixture and sour cream then mix until properly blended on low speed.
Mixing in Fresh Blueberries
Now time to mix in some fresh blueberries! Toss two cups of fresh blueberries into your batter until they are evenly distributed throughout.
Baking the Cake
Get your 10-inch bundt pan ready by greasing it with some unsalted butter or non-stick baking spray. Preheat your oven to 350 degrees Fahrenheit (175 degree Celsius). Pour your blueberry bundt cake batter into the prepared pan, levelling out its surface as you go. Bake for about 50-60 minutes.
Testing if the Cake is Done
To check if your cake is done, insert a toothpick into the center of it. If it comes out clean, then your Blueberry Bundt Coffee Cake is ready! Let it cool in the pan for 15 minutes before flipping onto a wire rack to allow it to cool completely.
Now that you’ve successfully made your Blueberry Bundt Coffee Cake, you can sprinkle some powdered sugar on top and serve it with a cup of hot coffee or tea. Enjoy!
Substitutions and Variations
If you’re someone who likes to experiment with recipes, this section is for you. Although the Blueberry Bundt Coffee Cake recipe is already a winning combination of flavors, there are still ways to tweak it and make it even better.
One variation is using different types of berries like strawberries or raspberries instead of blueberries. This can add a different flavor profile that still compliments the vanilla and lemon zest that’s in the recipe. For those who prefer something more tart, using cranberries instead of blueberries can add a pleasing sour taste that makes your taste buds tingle.
Another substitution is using a different cream instead of sour cream. You can try experimenting with Greek yogurt or ricotta cheese for a unique twist that will keep your guests guessing.
For those looking for a gluten-free or vegan option, you can substitute all-purpose flour with coconut flour or almond flour, and substitute butter with coconut oil or vegan butter.
Not in the mood for a coffee cake? The cake batter can also be used to create muffins, cupcakes, or even baked donuts without losing its deliciousness.
Finally, if you’d like to add some crunch to your cake, a blueberry streusel topping that sprinkles over the batter just before baking would be an excellent choice.
The Blueberry Bundt Coffee Cake recipe is versatile enough to accommodate your creativity in the kitchen while still retaining its warm and satisfying taste; just use your imagination!
Serving and Pairing
Once your Blueberry Bundt Coffee Cake comes out of the oven and has had time to cool, it’s time to serve up a delightful slice of heaven!
I love serving this cake with freshly ground coffee or a warm cup of tea. The pairing of coffee or tea with this sweet and slightly tangy cake is simply divine. The flavors blend together harmoniously, making for a comforting and cozy food experience.
What makes this cake even more special is that it can be served for any occasion, from breakfast to dessert. You can serve it as a sweet treat after dinner or pair it with a cup of tea in the afternoon. It’s also perfect for serving at brunch gatherings, baby or wedding showers, and family get-togethers.
To elevate the presentation of your Blueberry Bundt Coffee Cake, dust a little powdered sugar on top before serving. This will make your cake look like it came straight out of a high-end bakery!
In summary, when it comes to serving and pairing this Blueberry Bundt Coffee Cake, the possibilities are endless. But one thing’s for sure – you’ll impress everyone with this delicious cake no matter how you choose to serve it!
Make-Ahead, Storing and Reheating
This blueberry bundt coffee cake recipe is great for making ahead of time, especially if you’re planning on serving it for brunch or as a dessert. You can store the cake at room temperature in an airtight container or covered with plastic wrap for up to three days. To extend the shelf-life of the cake, you can store it in the fridge for up to one week.
If you want to make this recipe ahead of time, the best way to do it is to prepare the cake batter and then keep it in the fridge for up to 24 hours before baking. Just make sure that you bring the batter back to room temperature before baking. Once the cake is baked and cooled, you’ll want to store it properly to retain its freshness and taste.
When reheating leftover slices of coffee cake, preheat your oven to 350°F (180°C), wrap individual slices with aluminum foil and place them on a baking sheet. Then, bake them for 10-15 minutes or until heated through. Alternatively, you can reheat larger portions of the cake by placing it in the microwave for 15-20 seconds at a time until heated through.
One important thing to note when reheating is that this coffee cake contains fresh blueberries which might become mushy when reheated. If you’re looking to serve this blueberry bundt coffee cake warm without affecting the texture of the berries, try warming it up slightly in the microwave or oven at a lower temperature and serve with whipped cream or ice cream on top.
Overall, this bundt coffee cake recipe is perfect for planning ahead and storing leftovers. Just make sure to keep it properly wrapped and stored in either refrigerated or room temperature conditions depending on how long you’d like it last. And don’t forget about reheating – whether in the oven or microwave – just be gentle with those delicate blueberries!
Tips for Perfect Results
One of my favorite things about being a barista is not just making great coffee, but also helping others create delicious drinks and baked goods. When it comes to this Blueberry Bundt Coffee Cake recipe, there are a few tips I’d like to share that will help you achieve perfect results. Here are my top recommendations:
– Use fresh blueberries: When making a blueberry bundt cake, always choose fresh blueberries over frozen ones for the best flavor and texture. Fresh blueberries will give your cake a burst of sweetness and juiciness that frozen blueberries simply cannot replicate.
– Take your time when mixing the batter: One of the most important steps in making any type of cake is mixing the batter correctly. Take some time to cream the butter and sugar together properly, then add in the eggs one at a time, mixing well after each addition. Be sure to alternate between adding dry ingredients (flour, baking powder, etc.) and wet ingredients (sour cream, vanilla extract) into the mix.
– Grease the bundt pan thoroughly: A bundt cake can be tricky to remove from its pan without breaking apart. Ensure that you grease your bundt pan thoroughly with butter or cooking spray so that every crevice is covered.
– Let it cool before glazing: While it may be tempting to pour on the glaze as soon as the cake comes out of the oven, it’s important to wait until it’s completely cooled down first. Otherwise, the heat from the cake will cause the glaze to melt and slide off rather than stick to the surface.
– Experiment with variations: Don’t be afraid to switch up this recipe by adding different toppings or fillings. You could try a lemon-blueberry pound cake variation by including lemon zest and juice in both the batter and glaze. Or turn this into a blueberry streusel coffee cake by adding a crumbly topping of flour, sugar, and butter before baking.
By following these tips, you’ll be sure to create a delicious and beautiful blueberry bundt coffee cake every time. Remember, practice makes perfect – so don’t be discouraged if your first attempt isn’t perfect. Just keep trying and experimenting until you find the perfect match of flavors and textures that you love!
Bottom Line
And there you have it, the Blueberry Bundt Coffee Cake Recipe! I am confident that this recipe will make your mornings brighter and your taste buds happier. The combination of sweet blueberries and creamy sour cream coffee cake will leave you wanting more.
Furthermore, with a few simple substitutions and variations, you can make this recipe truly your own. Whether you choose to use fresh or frozen blueberries, experiment with different kinds of glazes, or even mix in some streusel – the possibilities are endless!
Lastly, don’t forget to follow my tips for perfect results to ensure that your Blueberry Bundt Coffee Cake comes out just right every time. And if you happen to run into any issues along the way, be sure to check out our FAQ section for troubleshooting advice.
In conclusion, I highly recommend trying out this Blueberry Bundt Coffee Cake Recipe. It’s easy-to-follow, versatile, and delicious – perfect for a lazy weekend breakfast or a mid-day snack. So grab a cup of coffee and indulge in this scrumptious treat!
Blueberry Bundt Coffee Cake Recipe
Ingredients
Cake
- 1 (18 1/2 ounce) yellow cake mix (with pudding in the mix)
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 1/2 cup vegetable oil
- 1 1/4 cups fresh blueberries (See *Note)
Glaze
- 1 1/4 cups powdered sugar
- 1 1/2 tablespoons orange juice
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 325 degrees.
- In a large bowl beat together 1-2 minutes, the cream cheese, sugar, vanilla extract, and the eggs.
- Beat in the vegetable oil, and then the cake mix, until all is incorporated.
- Gently stir in the blueberries by hand.
- Pour the cake batter into a greased and floured 10-inch Bundt pan.
- Bake cake in oven for 45-55 minutes, or until a wooden tooth pick inserted in center of cake comes out clean. (I baked my cake for 45 minutes, as my oven does get quite hot.).
- After removing cake from oven, let cake set in the Bundt pan for 10 minutes.
- Remove cake from pan, and let cool completely before drizzling on the glaze.
- Mix the glaze ingredients together, and drizzle it over the cooled cake.
- Refrigerate the cake until ready to serve.
- *Note: One (6 oz.) pkg. of fresh blueberries, equals 1-1/4 cups of berries.
- Also, when making the citrus glaze for the cake, start out with 1 cup of the powdered sugar, then add more if need be, to get the right consistency. I found 1-1/4 cups was just the right amount for me, but it does make quite a bit of the glaze.
Add Your Own Notes
Nutrition
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