A warm slice of homemade coffee cake is a perfect start to your day. Pair it with a cup of tea in the morning. With juicy blueberries and a lovely, cinnamon-tinged crumble, blueberry coffee cake is a summertime delight. It is especially delicious when fresh blueberries are in season. You can also swap these out for another type of berry if you’d like. That said, you can make it with frozen berries anytime. Add lemon zest for a touch of citrus. Add chocolate chips for sweetness. Serve it with scrambled eggs for breakfast or ice cream for dessert. This cake is easy to make your own.

Ingredients for Blueberry Coffee Cake

• Butter: Use unsalted butter so you can better control the salt content.
• Sugar: Sugar helps retain moisture and adds sweetness.
• Eggs: The eggs provide structure and help the cake rise.
• Vanilla extract: Vanilla extract enhances all the flavors of this cake and adds a nice note of vanilla.
• All-purpose flour: Learn how to accurately measure flour so you don’t add too much or too little.
• Baking powder: If your baking powder has been in your cabinet for more than seven months, replace it before making this recipe.
• Salt: Salt helps to balance the inherent sweetness of blueberry coffee cake.
• Sour cream: Sour cream’s tanginess keeps this cake from being too sweet and also contributes moisture.
• Fresh or frozen unsweetened blueberries: You could also use blackberries or raspberries in place of the blueberries if preferred.
• Brown sugar: When mixing the brown sugar, make sure it has no lumps (use your hands if necessary).
• Chopped pecans: Another type of nut, such as walnuts or almonds, would be fine.
• Ground cinnamon: Cinnamon pairs nicely with the brown sugar, butter and vanilla.
• Confectioners’ sugar: A dusting of sugar before serving is optional, but tasty.

Taste of Home