Fresh Blueberry Coffee Cake

This Fresh Blueberry Coffee Cake is the best blueberry coffee cake recipe.  It’s a sour cream coffee cake with fresh blueberries inside the cake.  And it’s topped with a simple glaze flavored with vanilla or almond.

Blueberry Coffee Cake Bundt

Fresh blueberry coffee cake can be made in a tube pan or a bundt pan. I like to make it in a tube pan because it gives it a cleaner look with the blueberry layer inside the middle of the cake.  But it’ll work both ways.

When you take this cake out of the pan, invert it from the pan onto a rack and then place a plate on the bottom of the cake and turn it to invert it onto the serving plate.  Then you can add the glaze.

This is a lovely coffee cake with a fresh blueberry layer tucked inside.  A sweet glaze tops the cake with toasted almonds or pecans too (if desired).  You can pile more fresh blueberries into the middle of the cake to add some color to your cake on display.  Plus, the addition of blueberries on top gives your guests a hint as to what kind of cake you’re serving!

If you’re looking for a special morning cake to share with relatives or brunch guests, this is a good one. It just turns out so pretty with all of the fresh blueberries.  

Can I use frozen blueberries in this Fresh Blueberry Coffee Cake?

Yes, you can use frozen blueberries in place of the fresh blueberries.  Just thaw the blueberries and proceed with preparing the blueberry layer as directed.  It should turn out just fine.

Can coffee cake be frozen?

Although it’s always best when made and served the same day, coffee cake can be frozen too.  Just wrap it well, and thaw it out when ready to serve.  I’d wait to put the glaze on until serving day.

Here are a few more recipes using fresh blueberries that you might enjoy:

Fresh Blueberry Coffee Cake

Delicious sweet breakfast treat using fresh blueberries!

Course Breakfast
Cuisine American
Keyword blueberry coffee cake, fresh blueberry coffee cake
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 12 servings
Calories 356 kcal

Ingredients

CAKE:

  • 1 1/4 cups fresh blueberries
  • 1 1/3 cups granulated white sugar, divided
  • 2 tablespoons cornstarch
  • 1/2 cup (1 stick) butter, at room temperature
  • 2 large eggs
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1 teaspoon vanilla or almond extract
  • 1/2 cup chopped pecans or almonds, optional

GLAZE:

  • 3/4 cup powdered sugar
  • 1 tablespoon warm water
  • 1 teaspoon vanilla or almond extract

Instructions

PREPARE THE CAKE:

  1. Preheat the oven to 350 degrees F. Spray a tube pan with nonstick spray.

  2. In a small saucepan, combine the blueberries, 1/3 cup sugar and cornstarch. Cook over medium heat 5 to 6 minutes, or until thick- stirring constantly. Remove from heat and set aside.
  3. In a large bowl, use an electric mixer to combine the butter and sugar. Add the eggs one at a time, beating well after each.
  4. In a separate bowl, whisk together the flour, salt and baking powder. Add to the butter mixture beating it in alternately with the sour cream. Stir in the extract.
  5. Spoon half of the mixture into the prepared pan. Spoon the blueberry mixture on top of the batter. Add the remaining batter on top. Sprinkle with pecans or almonds, if using.  Bake 50 minutes. Let stand 5 minutes before removing from pan. Place on a serving dish.

PREPARE THE GLAZE:

  1. Whisk the glaze ingredients in a small bowl. Drizzle over top of the cake.

Recipe Video

Nutrition Facts
Fresh Blueberry Coffee Cake
Amount Per Serving (1 serving)
Calories 356 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 7g 35%
Cholesterol 65mg 22%
Sodium 194mg 8%
Potassium 126mg 4%
Total Carbohydrates 50g 17%
Dietary Fiber 1g 4%
Sugars 31g
Protein 4g 8%
Vitamin A 8.3%
Vitamin C 2%
Calcium 5%
Iron 7.5%
* Percent Daily Values are based on a 2000 calorie diet.
More Coffee Cake Recipes...
Lori Lange of Recipe Girl

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Comments

  • Recina Wines wrote:

    I mixed fresh blueberries, cornstarch and sugar together and cooked on medium heat but the mixture wanted to burn , should there be some lemon juice or water added to the mixture.

    • Lori Lange wrote:

      Hmmm, blueberries should cook down with the sugar & no liquid needed. I wonder if it was too hot?

  • Jean wrote:

    I made this today – it was very good, though I am not a fan of sour cream. My family likes it, so I will be making it again – but I think next time I’ll try subbing plain full-fat greek yogurt for the sour cream. I made it exactly as written this time, and the amount of filling and glaze was perfect, in my opinion. Nice cake, and a very pretty presentation!

  • Bonnie wrote:

    Does this freeze well, want to bake ahead of time

    • Lori Lange wrote:

      I’ve never tried to freeze it, so I’m not sure!

  • Julie wrote:

    How do u get cake out of pan. The top is usually the bottom

    • Lori Lange wrote:

      I slide a plate under the pan and pop it out onto the plate.

  • Sharon wrote:

    What can you substitute for the sour cream as I hate the stuff and never use it.

    • Lori Lange wrote:

      You can try using Greek yogurt.

  • Tina Bays wrote:

    Video shows putting all the blueberry mix in middle of cake. The instructions says to put 1/2 with the remainder going on the top and then swirling. Which way please. I want to make this but not mess it up. 

    • Lori Lange wrote:

      You can put it all in the middle. No need to swirl unless you’d like to try and swirl it.

  • Chris wrote:

    I don’t have a tube pan, would a regular spring form pan work?

    • Lori Lange wrote:

      Maybe- haven’t tried it!

  • Lisa wrote:

    Recipe states to sprinkle with pecans before baking . Photo shows the nuts on top.

    • Lori Lange wrote:

      They are sprinkled on top… they just stay on top of the batter while baking.

  • Debbie wrote:

    I just made this cake and it is delicious!  I omitted the drizzle at the end and it was amazing. Definitely a keeper. 

  • Sharon wrote:

    Has anyone made this cake with gluten free ingredients? I would appreciate knowing the substitutions that were made. It looks yummy!

  • Jen wrote:

    Just made this amazing coffee cake. Wow. It tastes incredible. I subbed 1 cup flour with 1 cup oat flour. I didn’t have a tube pan and used a7″x3″ Pyrex glass baking dish. Baked for 50 mins at 350, then reduced heat to 300 and baked an additional 20 mins. Perfect. My husband is on his third piece! Thank you RecipeGirl 🙂

  • Uma wrote:

    Hi I liked the recipe but in India fresh blueberries are difficult to get so can I use fresh strawberries instead. Pls reply . Thanks

    • Lori Lange wrote:

      probably- or some other kind of berry!

  • Dominique wrote:

    Absolutely delicious – wow!!! This cake turned out perfectly and everyone just loves it. I also opted for frozen blueberries, mainly because they are very much out of season at the moment. Despite the substitution, everything worked well. I ended up with a moist, satisfying cake that I am proud to serve. Thank you!

  • Irene wrote:

    I used frozen blueberries and thawed them out. That sauce is to die for and would be great on pancakes and waffles. The bundt cake is AWESOME AND A MUST TRY. I also used walnuts on top that I roast and keep for later uses. Im going to use this recipe in a couple of weeks to do lge muffins OMG they will be awesome also. TKS RECIPE GIRL