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:
- Blueberry- Zucchini Sheet Cake
- Blueberry- Lemon Scones
- Blueberry- Apple Crisp
- Blueberry Pie Cookies
- Blueberry Cobbler
- Banana Blueberry Bread
Fresh Blueberry Coffee Cake
Ingredients
CAKE:
- 1¼ 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:
- Preheat the oven to 350 degrees F. Spray a tube pan with nonstick spray.
- 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.
- 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.
- 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.
- 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:
- Whisk the glaze ingredients in a small bowl. Drizzle over top of the cake.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
CAN I USE 8X8 PAN?
I haven’t tried!
Looking to make this recipe, however I.need toto get a bundt tin, what size bundt tin did you use please?x
just a basic 9-inch bundt is fine – though this was made in a tube pan, which is a little bit different.
Can u use blackberry seedless jam in place of the blueberries.
I haven’t tried using jam, so I’m not sure. Let me know if you try it!
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.
Hmmm, blueberries should cook down with the sugar & no liquid needed. I wonder if it was too hot?
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!
Does this freeze well, want to bake ahead of time
I’ve never tried to freeze it, so I’m not sure!
How do u get cake out of pan. The top is usually the bottom
I slide a plate under the pan and pop it out onto the plate.