Delectable Blueberry Coffee Cake Recipe for Breakfast
As a barista, I have seen countless customers enter my coffee shop, looking for the perfect pick-me-up to start their day. And although there are various delicious options to choose from, nothing quite compares to a warm cup of coffee paired with a delectable slice of blueberry coffee cake.
But rather than dishing out your hard-earned cash at Starbucks every morning for a slice of their famous blueberry coffee cake, why not make it in the comfort of your own home? With this recipe, you can easily create a Starbucks copycat blueberry coffee cake that is just as delicious and addictive as the original.
The best part about this recipe? You don’t need any fancy kitchen equipment or extensive baking knowledge to create it. All you need is an appetite for something sweet and an hour or so to spare. And once you bite into that first crumbly bite, I guarantee that this cleverly named “boy bait” recipe will have a habit-forming effect on your taste buds.
So without further ado, let’s dive into the recipe and learn how to make ourselves the best blueberry coffee cake out there.
Why You’ll Love This Recipe
Are you tired of the same old boring breakfast routines? Then this recipe is perfect for you! I assure you that you will love this cleverly named Blueberry Coffee Cake Recipe. This habit-forming and delightful coffee cake has a British coffee culture twist that will not disappoint. The main ingredient in this recipe is fresh blueberries that will give a burst of deliciousness to your taste buds.
This recipe’s anthony blueberry flavor will make you forget about Starbucks and other coffee shops’ synthetic flavorings because it is loaded with the real thing. Unlike other generic and standardized cakes, this blueberry coffee cake is irresistible due to its longer shelf life, not that it will last long in your house.
When it comes to breakfast or just a quick snack, the Blueberry Coffee Cake Recipe is perfect: light, flavorful, and contains less sugar than store-bought pastries. In addition to being easy to make with simple ingredients, this cake recipe is perfect for people on the go as it provides morning hassle-free meals.
You’ll also love that this recipe is versatile as it can be customized according to your preferences. Whether you like your coffee cake loaded with blueberries or topped with streusel topping or lemon blueberry sour cream coffee frosting, you can adapt this recipe as per your liking without compromising its overall taste and texture.
To all those pretty penny savers out there, the Blueberry Coffee Cake Recipe is an excellent option due to its cost-effectiveness and quality compared to buying cakes from high-end shops.
So, try our straightforward blueberry coffee cake recipe and indulge yourself or share with friends and family at brunches or breakfast, impressing them with your baking skills.
Ingredient List
Before embarking on any cooking adventure, it is important to gather all the necessary ingredients. To make this Starbucks Copycat Blueberry Coffee Cake, you will need the following:
Dry Ingredients:
- 2 cups (240 g) of unbleached flour
- 1 tsp (5 g) of baking powder
- 1 tsp (5 g) of baking soda
- ½ teaspoon of salt
Wet Ingredients:
- ½ cup (113 g) of unsalted butter, softened
- 1 cup (200 g) of granulated sugar
- 2 large eggs
- 2 tsp (10 ml) vanilla extract
- 1 cup (240 ml) sour cream
- 1 ½ cups (230 grams) fresh blueberries
Be sure to measure the ingredients carefully and use room temperature butter and eggs for the best results. Fresh blueberries are recommended but if not available, frozen ones can be used instead. Now that we have all our ingredients ready, let’s move on to the next section and start making this habit forming cake.
The Recipe How-To
Preheat the Oven and Prepare the Pan
Before diving into the recipe, confirm that the oven is heated to 350°F (175°C) and adjust the oven rack to the middle position. Grease a 9×13 inch baking pan with either cooking spray, butter or oil. Also prepare a mixing bowl and a small saucepan.
Make the Crumb Topping
A crumbly and crunchy topping is key to any coffee cake recipe, so let’s do that first. Melt 1/2 cup unsalted butter in a saucepan over low heat until it is warm and soft. Combine melted butter with 1/2 cup granulated sugar, 1/4 cup packed brown sugar, 1 tablespoon of cinnamon, and a pinch of salt in a mixing bowl. Add in 2 cups of all-purpose flour gradually while whisking at medium speed. Mix them together until crumbly, this will take about a minute or two. Set aside.
Prepare the Cake Batter
In another mixing bowl, cream together softened 1 cup unsalted butter and 2 cups of granulated sugar until light and fluffy using an electric mixer on medium-high speed for about 3-4 minutes. Beat in 4 eggs, one at a time then add in 2 teaspoons of vanilla extract. Mix well.
In a separate mixing bowl, whisk together 1 teaspoon salt, 1 teaspoon baking soda, and 2 teaspoons baking powder with 3 ½ cups all-purpose flour until combined.
Add dry ingredients to wet ingredients gradually in three batches alternately with 2 cups of sour cream, starting and ending with dry ingredients while beating on low speed after each addition until just incorporated.
Fold in 3 cups of fresh blueberries gently using a rubber spatula.
Assemble the Blueberry Coffee Cake
Pour half of the cake batter into the prepared baking pan and spread it evenly. Then, sprinkle about 1½ cups of the crumb topping over the top. Repeat this process, finishing with the rest of the cake batter on top of the crumb layer. Sprinkle the remaining crumb topping over the top.
Bake The Coffee Cake
Bake for 50-60 minutes in the preheated oven until a skewer inserted into the center of the cake comes out clean, or until a thermometer measures 190°F (88°C).
Cool and Serve
Allow cake to cool completely before serving. Optionally, you can dust on some powdered sugar or drizzle some icing on top of the coffee cake for extra sweetness. This is a real crowd-pleaser, so slice it up and enjoy your delicious Blueberry Coffee Cake copycat recipe.
Substitutions and Variations
When it comes to baking, there’s always an opportunity to add your own flair to a recipe. This copycat blueberry coffee cake recipe is no exception. Here are some substitutions and variations that you can try to make this recipe your own:
1. Blueberries: While fresh blueberries are preferred, frozen blueberries can be used in this recipe as well. If using frozen blueberries, do not thaw them before adding them to the batter. You can also substitute blueberries with other types of berries such as raspberries or blackberries.
2. Streusel Topping: The crumbly, crunchy topping is one thing that sets this coffee cake apart from others. However, if you’re not a fan of streusel, you can omit it altogether or swap it for chopped nuts like pecans or walnuts.
3. Flour: This recipe calls for unbleached all-purpose flour but you could use bleached all-purpose flour or whole wheat flour for a nutty flavor and added health benefits.
4. Butter: Unsalted butter is recommended but you can use salted butter and reduce the added salt in the recipe by half. Alternatively, you could substitute butter with coconut oil or vegetable shortening for a lighter option.
5. Sugar: Granulated sugar is used in both the cake batter and streusel topping but brown sugar would add a deeper flavor profile and make it even more delicious.
It should be noted that any substitution or variation made to the original recipe will have a forming effect on the overall taste and texture of the cake but that’s also what makes baking much more interesting and cleverly named “habit forming.” So go ahead and get creative with this Starbucks copycat recipe – just don’t forget to share your twists on this light blueberry cake recipe with your friends!
Serving and Pairing
Once your blueberry coffee cake is golden and fragrant, allow it to cool for a few minutes. Then you can serve it up in thick, hearty slices, warm or at room temperature. This cake is excellent on its own, but adding a generous dollop of freshly whipped cream or vanilla bean ice cream takes this recipe from good to great.
If you’re feeling extra fancy, brew up a pot of cleverly named “British coffee,” which is simply strong black coffee with a shot of whiskey and a spoonful of sugar. The habit-forming combination has a forming effect on the taste buds and pairs perfectly with the tartness of the fresh blueberries in the cake.
Alternatively, enjoy your blueberry coffee cake with a big cup of steaming hot coffee or tea. For those looking for more indulgence, whip up an anthony blueberry latte by combining espresso, steamed milk, and blueberry syrup.
This easy-blueberry-rich breakfast cake is also an excellent gift for family or friends. Serve this light blueberry delight as part of your brunch spread with muffins or croissants, alongside other sweet baked goods.
Enjoy the cake right away before it gets too crumbly after a couple of days—the flavor gets better with time; however, you can store leftovers in an air-tight container at room temperature for up to two days. Either way, this blueberry coffee cake is sure to be a hit no matter what time of day you serve it up!
Make-Ahead, Storing and Reheating
As a barista, I know that life can be busy and it can be hard to carve out time for baking. That’s why I love this Copycat Blueberry Coffee Cake Recipe – it’s easy to make ahead and simple to store or reheat for later consumption.
To make ahead of time, simply follow the instructions for the recipe and let the cake cool completely before storing. You can wrap it in plastic wrap or aluminum foil and keep it in the refrigerator for up to 4 days, or in the freezer for up to 1 month. This makes it a perfect grab-and-go breakfast option during a busy work week!
If you’re reheating the cake from fridge temperature, I recommend cutting it into small portions and microwaving on high for about 20-30 seconds until warmed through. You can also reheat larger slices in the oven at 350°F for about 5 minutes. Just be careful not to overheat or burn the cake!
For those who want more freshness from their coffee cake, you can store your blueberry coffee cake at room temperature for up to 2 days before it starts to dry out. To give this habit-forming delicacy a new twist, you could try warming it up and pairing with British coffee or Anthony bourdain’s Blueberry Buckle.
This recipe is incredibly versatile, which also makes it perfect for entertaining. If you’re having guests over, prepare your cake batter ahead of time and store in the fridge until ready to bake. Then, just pop it in the oven an hour before serving and enjoy a delicious dessert while basking on compliments from your friends.
Overall, easy blueberry coffee cake recipe is an ideal addition anyone’s cooking routine. It requires minimal effort yet is versatile enough for both large gatherings or solo breakfasts on-the-go!
Tips for Perfect Results
If you’re looking to make the best copycat blueberry coffee cake recipe, then it’s crucial to follow some tips that will help you achieve perfect results. Here are some clever recommendations that I suggest you bear in mind while preparing this habit-forming baked confection.
First and foremost, always start by preheating your oven to the indicated temperature, as specified in the recipe. If your oven isn’t hot enough, it could affect the texture and overall taste of your cake. So be patient and give yourself enough time to wait until it’s preheated.
Secondly, don’t overmix the batter. Your cake should have a light and tender crumb, so avoid excessive mixing or else the gluten will develop too much, making it tougher. Mix just enough to combine all ingredients or as instructed in the recipe, making sure to scrape down the bowl several times to incorporate any flour pockets that may be stuck on its sides.
Another essential tip is to use fresh blueberries whenever you can. This will help ensure that your coffee cake is loaded with juicy berry flavor that complements the cinnamon crumb topping perfectly. Frozen berries can alter the texture of your cake and result in uneven baking in various spots.
Additionally, sift all dry ingredients such as baking powder, salt, baking soda, and flour before adding them to the batter. This removes any lumps or clumps present and guarantees even distribution of components that would otherwise affect your cake’s rise and texture.
Lastly, once your coffee cake is out of the oven and has cooled slightly after baking, sprinkle additional powdered sugar on top for a finishing touch. This enhances its appearance while adding a subtle sweetness to each bite.
By taking these tips into account, you’ll be able to whip up an easy blueberry breakfast cake with perfect texture and taste every time!
FAQ
As with any recipe, it’s normal to have questions or concerns while you’re making it. In this section, I will address some frequently asked questions to help ensure that your copycat blueberry coffee cake comes out perfect every time.
How do you make a Mary Berry coffee cake?
For this recipe, you will need 100g of unsalted butter that has been softened and some extra butter for greasing. Additionally, you will require 100g of caster sugar, 2 large free-range eggs, 100g of self-raising flour, 1 level tsp of baking powder, 50g of chopped walnuts, and 1 tbsp of coffee essence.
What is the difference between American and British coffee cake?
The term “coffee cake” has a different meaning in Britain and the United States. In Britain, coffee cake refers to a cake that has a coffee flavor. In the United States, however, coffee cake is a type of cake that is often enjoyed while drinking coffee.
Why is it called boy bait?
A recipe named “Boy Bait” helped Renny secure the second place in the junior division. The dish, loaded with juicy berries and easy to whip up, has become a crowd favorite due to its addictive nature among young men.
What makes coffee cake taste like coffee?
Adding instant espresso powder to the batter is a popular technique among bakers to infuse coffee flavor into their baked goods.
Bottom Line
In conclusion, this copycat blueberry coffee cake recipe is the perfect treat to indulge in during breakfast or as a mid-day snack. With its cleverly named habit-forming forming effect, it is impossible to resist a second slice. Whether you are a fan of British coffee, Starbucks or Anthology Blueberry coffee, this recipe will satisfy your cravings for a sweet and flavorful cake loaded with fresh blueberries.
With simple ingredients such as butter, granulated sugar, fresh blueberries, vanilla, sour cream, eggs, salt, baking soda, baking powder and unbleached flour, you can quickly and easily whip up a homemade blueberry coffee cake that tastes even better than the store-bought version.
I highly recommend trying out this recipe for yourself and experimenting with different variations and substitutions to make it your own. And if you’re feeling generous, why not share with friends or family and see their reactions to how delicious it is?
So next time you crave a slice of cake with your morning coffee or tea, look no further than this recipe. With its irresistible aroma and mouthwatering flavor, I guarantee you won’t be disappointed.
Copycat Blueberry Coffee Cake Recipe
Ingredients
- 1 1/2 cups sifted unbleached flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs
- 1 cup sour cream
- 1/2 teaspoon vanilla
- 1/4 cup fresh blueberries (If frozen is all you have, thaw them before mixing into batter.)
- vegetable oil
TOPPING
- 5 tablespoons granulated sugar
- 2 tablespoons butter
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 350°F.
- Oil a 9-in square baking pan (you can also use an 8-in square pan, or anything of similar surface area, if you increase the baking time by about 5 minutes).
- In a large mixing bowl, sift flour with baking powder, baking soda, salt, and 1 cup of sugar.
- In a separate bowl beat together the eggs, sour cream, and vanilla.
- Add egg mixture to flour mixture and beat until smooth.
- Spread the batter in the pan.
- If you are using fruit or nuts, scatter them over the batter and stir a little bit so that they stay in the top layer.
- In a small bowl, mix 5 T sugar with the butter and cinammon with a sturdy fork, until they are blended and resemble cornmeal (you should have a mixture of fine crumbs, not a smooth mixture).
- Sprinkle topping over batter.
- Bake for 20-25 minutes, until a clean toothpick inserted in the center of the cake comes out dry.
- Serve warm.
- The restaurant serves generous squares with a lump of butter melting into the top.
- For the full effect, drink cinnamon-orange-clove tea with it.
Add Your Own Notes
Nutrition
Recommended Recipes Just For You
None found
