Delicious Blueberry Pomegranate Coffee Cake Recipe
Are you looking for an indulgent and flavorful coffee cake recipe that will satisfy your sweet tooth and leave you feeling energized? Look no further than this blueberry pomegranate coffee cake recipe!
I’m a barista with a passion for delicious, high-quality coffees and baked goods that provide the perfect complement to your morning cup of joe. And let me tell you, this coffee cake is wicked good.
The combination of juicy blueberries, tangy pomegranate molasses, and rich sour cream creates a decadent texture and delightful taste that’s impossible to resist. Plus, the crumb topping adds an extra layer of sweetness to create the ultimate comfort food experience.
Whether you’re looking for a new recipe to try out on the weekend or simply want to treat yourself on a weekday morning, this blueberry pomegranate coffee cake is sure to impress. So grab your apron and let’s get baking!
Why You’ll Love This Recipe
Are you tired of the same old breakfast routine? Then let me introduce you to the Blueberry Pomegranate Coffee Cake recipe! Trust me, this is a game-changer that you’ll want to make over and over again.
Why will you love this recipe? First of all, it’s incredibly moist and fluffy, thanks to the addition of sour cream – truly the magic ingredient in this coffee cake. Secondly, the combination of blueberries and pomegranate makes it a deliciously unique flavor experience that you won’t find in any other cake recipe.
And let’s not forget about the big crumb topping made with butter, sugar, cinnamon and flour that gives an irresistible crunch to every bite. It’s so wickedly delicious and satisfying.
Another great aspect is its versatility. Not only is it perfect for breakfast or brunch, but it also makes an amazing dessert. You can even serve it as a coffee cake or as part of your afternoon tea ritual. It’s definitely one of those recipes that’s appropriate for any occasion!
But what makes this recipe stand out from other coffee cake recipes are the blueberries and pomegranate molasses. These two tart ingredients make for an explosive combination that will leave you wanting more! Whether you use fresh blueberries or frozen ones, their natural juiciness will burst in your mouth with every bite, while the sweetness of pomegranate molasses will balance all flavors.
So don’t wait any longer, give this recipe a try today and thank me later!
Ingredient List
Let’s dive into the important element of any recipe: the ingredients! This recipe calls for a few baking staples, like flour, sugar, baking powder, and baking soda. But it also features some unique ingredients that elevate this coffee cake to the next level. Get ready to stock up on blueberries, pomegranate molasses, and sour cream for a cake you won’t forget. Here’s what the full ingredient list looks like:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter or margarine, at room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 tablespoons pomegranate molasses
- 2 cups fresh blueberries
The Recipe How-To
Now that we have gone through the ingredients list, let’s move on to creating the perfect Blueberry Pomegranate Coffee Cake. Follow these simple step-by-step directions and you’ll have a delightful cake that is perfect for any occasion.
Step 1: Preparing the Batter
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
In a medium bowl, combine two cups of flour, one teaspoon of baking powder, one teaspoon of baking soda, and half a teaspoon of salt. Mix them together until it is evenly distributed.
In another bowl, use a hand mixer to cream half a cup of butter (or margarine) with one cup of granulated sugar until it is fluffy. Add two eggs, one at a time, beating well after each addition. Then mix in one teaspoon of vanilla extract.
Add the flour mixture into the butter-sugar mixture in three parts, alternating with 1 1/2 cups of sour cream, starting and ending with the dry ingredients.
Mix everything well until it’s smooth and creamy.
Step 2: Adding Blueberry and Pomegranate Layers
In another small bowl, combine two tablespoons of melted butter or margarine, half a cup of brown sugar, two teaspoons of ground cinnamon, and half a cup of chopped pecans (optional).
Set aside this mixture.
In another medium bowl, gently mix together two cups of fresh or frozen blueberries with half a cup of pomegranate juice and two tablespoons of pomegranate molasses.
Step 3: Layering Process
Grease a bundt pan using cooking spray or melted butter.
Spoon half of the batter into the prepared pan. Add half of the blueberry-pomegranate mixture on top. Spread evenly before sprinkling it with some cinnamon sugar nut mixture.
Add the remaining batter over the top and spread it evenly. Add the remaining blueberry-pomegranate mixture and sprinkle it again with cinnamon sugar nut mixture.
Step 4: Baking for Perfection
Bake the coffee cake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
After baking, let it cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
Step 5: Serve and Enjoy!
Serve your Blueberry Pomegranate Coffee Cake with whipped cream or cream cheese frosting, sprinkled with more cinnamon sugar on top. Enjoy this delicious cake with a hot cup of coffee or tea for an amazing treat.
Substitutions and Variations
When it comes to baking, it’s always fun to experiment with different ingredients and flavor combinations. Here are some substitutions and variations you can try with this blueberry pomegranate coffee cake recipe:
– Instead of sour cream, you can use greek yogurt which adds a tangy and creamy texture to the cake.
– If you don’t have pomegranate molasses, you can substitute it with equal parts of honey and pomegranate juice.
– To make this gluten-free, swap out the all-purpose flour for a gluten-free flour blend, such as almond flour or rice flour.
– For a more decadent option, you can add in some cream cheese to the batter or create a blueberry cream cheese swirl by mixing together softened cream cheese, sugar, and fresh blueberries.
– If you prefer a crunchy texture, try topping the cake with a streusel made from brown sugar, flour, butter, and cinnamon.
– You can also switch up the fruit in this recipe. Try using raspberries or blackberries instead of blueberries or adding in some sliced apples for an apple-blueberry-pomegranate combo.
Remember to adjust the baking time accordingly based on any changes you make to ensure that your cake turns out perfectly moist and delicious. Don’t be afraid to experiment and make this recipe your own!
Serving and Pairing
Now that your delicious Blueberry Pomegranate Coffee Cake has come out of the oven, it’s time to think about serving and pairing this beauty. First, let’s talk about serving.
This cake is perfect for brunch or as a sweet snack. You can cut it into slices and serve it on its own or with a dollop of whipped cream on top. If you’re feeling fancy, drizzle some homemade Blueberry Pomegranate sauce over the cake for added flavor.
But what about pairing? You may be thinking “what do I pair with a Blueberry Pomegranate Coffee Cake?” Don’t worry, we’ve got you covered.
To complement the flavors of this coffee cake, we recommend pairing it with a hot cup of coffee or tea. A bold coffee like a French roast or espresso would be great for coffee lovers, while a floral tea such as chamomile or lavender would work well for tea drinkers.
For those who prefer something cold, we suggest pairing this cake with a glass of fresh-squeezed orange juice or a chilled glass of milk.
If you are planning to serve this at a party or gathering, try making small bites by cutting the cake into bite-sized pieces and topping them with whipped cream and fresh blueberries. This will give your guests the perfect opportunity to taste all the different flavors in every bite.
Remember that serving and pairing are all about personal preferences, so feel free to experiment and find what works best for you!
Make-Ahead, Storing and Reheating
If you’re looking for something you can whip up ahead of time, this Blueberry Pomegranate Coffee Cake will not disappoint. This cake can be prepared ahead of time and stored in the fridge or freezer until you are ready to serve it.
To make the cake ahead of time, prepare it before baking, wrap tightly with plastic wrap, and store in the fridge for up to 24 hours. When you are ready to bake it, remove it from the fridge and allow the cake to warm up slightly before baking according to the recipe instructions.
If you have leftovers, they can be stored in an airtight container at room temperature for up to three days. For longer storage, wrap the cooled coffee cake tightly in plastic wrap and foil and store in the freezer for up to one month.
To reheat the coffee cake, either microwave individual slices or warm them in a preheated oven at 350°F for about eight minutes. The crumbly topping may not be as crisp after reheating, but the texture of the cake itself will still be moist and delicious.
Pro Tip: To avoid drying out your coffee cake while reheating it, sprinkle it with a little bit of water before microwaving or warming it in the oven.
Tips for Perfect Results
Making the perfect cake is an art that requires patience, precision, and practice. Here are a few tips to ensure your Blueberry Pomegranate Coffee Cake comes out perfectly every time.
1. Room temperature ingredients
Make sure all of your ingredients are at room temperature before you start baking. This ensures that they mix together evenly and create a much smoother batter. Eggs, in particular, should be at room temperature when you add them to the batter.
2. Don’t overmix the batter
When mixing the batter, it is important not to overdo it. You want to mix everything just until it’s incorporated. Overmixing can result in a tough cake with tunnels inside and a rubbery texture.
3. Grease the pan & line with parchment paper
Grease your bundt pan generously with either non-stick cooking spray or butter to prevent the cake from sticking to the sides of the pan. Then line the pan with parchment paper for added ease of extraction.
4. Add crumb topping for extra flavor
The delicious Big Crumb Topping will definitely elevate your coffee cake to the next level! Make sure to press down some of those delicious crumbles into the batter as you pour it into the pan.
5. Fresh blueberries
Using fresh blueberries will enhance the flavor of this cake making it extra moist and sweet while frozen ones add more moisture substracting sweetness from the overall recipie.
6. Avoid overbaking
Be aware that different ovens bake differently, so be sure to check your cake 10 minutes before time is up since this cake has a moderate softness to it.
By following these tips, you’ll be on your way to creating an irresistible Blueberry Pomegranate Coffee Cake that everyone will love!
Bottom Line
In conclusion, the Blueberry Pomegranate Coffee Cake Recipe is a delectable and irresistible treat that can be enjoyed anytime, anywhere. With a moist and fluffy texture, bursting blueberry flavors mixed with tangy pomegranate notes, this cake is perfect for any sweet tooth craving. It’s easy to make and can be modified with different variations and substitutions to suit your individual preferences.
Whether you’re hosting a party, surprising your loved ones on special occasions or simply looking for something to indulge in during your coffee break at work, this recipe is sure to satisfy your cravings. With these detailed instructions, tips and recommendations, you are well equipped to make the best Blueberry Pomegranate Coffee Cake ever.
I hope you have enjoyed reading this article as much as I have enjoyed writing it. Don’t let another day go by without trying this incredible recipe. So go ahead and give it a try today- trust me, you won’t regret it!
Blueberry Pomegranate Coffee Cake Recipe
Ingredients
- 2 cups blueberry and pomegranate cereal, slightly crushed
- 1 teaspoon ground cinnamon
- 2 tablespoons butter or 2 tablespoons margarine, melted
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter or 1/2 cup margarine, softened
- 1 cup sugar
- 2 eggs
- 1/2 teaspoon vanilla
- 1 cup sour cream
Instructions
- PREHEAT oven to 350°F Spray 9-inch square baking pan with cooking spray; set aside. Mix cereal, cinnamon and 2 tablespoons melted butter until well blended; set aside for later use. Combine flour, baking soda, baking powder and salt in another bowl.
- BEAT 1/2 cup butter in large bowl with electric mixer on medium speed until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Blend in vanilla. Add flour mixture alternately with the sour cream, beating well after each addition. Pour half of the batter into prepared pan; sprinkle with half of the cereal mixture. Repeat layers.
- BAKE 40 minutes or until toothpick inserted in center comes out clean. Cut into 16 pieces. Serve warm.
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