Kitchen

Blueberry Coffee Cake

I am so honored to be a contributor at Her View From Home. Today is my very first post, so in honor of that, let’s celebrate with some YUMMY Blueberry Coffee Cake and a cup of hot coffee! I’m a big coffee drinker, and while I try not to have many sweets in the house, occasionally I have the urge to bake (or maybe I have the urge for a sweet treat), IDK, but either way, every once in a while I just need to get my bake on. Plus, as a food blogger (please go check out my site at Joy in Every Season), I quickly realized that it’s a lot more fun to photograph baked goods then it is chicken. 

I could probably ramble on and on about me today, so that you can get to know me, but I won’t, instead I’ll get right to the Blueberry Coffee Cake!

Blueberry Coffee Cake

I should probably add that although it’s technically a coffee cake (to be enjoyed with your morning cup of coffee), I must admit that my husband and I enjoyed ours for dessert!! To quote my husband, “that was really good!”

Blueberry Coffee Cake

 Blueberry Coffee Cake-3

 

Here’s the recipe:

Blueberry Coffee Cake
Serves 9
Print
Prep Time
20 min
Cook Time
45 min
Prep Time
20 min
Cook Time
45 min
For the topping
  1. 1/4 cup granulated sugar
  2. 1/3 cup light brown sugar and/or dark brown sugar, lightly packed (I used half light/half dark)
  3. 1 teaspoon ground cinnamon
  4. 1/8 teaspoon ground nutmeg
  5. 1/4 pound (1 stick) unsalted butter, melted
  6. 1 cup all-purpose flour
  7. 1 cup finely chopped pecans (optional)
For the cake
  1. 6 tablespoons butter (3/4 stick), room temperature
  2. 3/4 cup granulated sugar
  3. 2 extra-large eggs, at room temperature
  4. 1 teaspoon pure vanilla extract
  5. 1/2 teaspoon grated lemon zest
  6. 2/3 cup sour cream
  7. 1 TBSP milk
  8. 1 1/4 cups all-purpose flour
  9. 1 teaspoon baking powder
  10. 1/4 teaspoon baking soda
  11. 1/2 teaspoon salt
  12. 2 TBSP cornmeal
  13. 1 cup fresh blueberries
  14. 1TBSP flour (for coating blueberries)
  15. Confectioners' sugar for sprinkling
Instructions
  1. Preheat oven to 350* Butter and flour 9 x 9" pan.
For the streusel
  1. Melt butter.
  2. Combine all remaining ingredients in small bowl.
  3. Stir in melted butter until well combined.
For the cake
  1. Cream the butter and sugar with electric mixer until creamy & light in color.
  2. Add the eggs (one at a time).
  3. Add vanilla, lemon zest, sour cream, and milk.
  4. Mix until well blended.
  5. Using a sifter, sift together flour, baking soda, baking powder, and salt.
  6. With the mixer on low, slowly add in dry ingredients until combined.
  7. Add in cornmeal.
  8. Lightly toss blueberries with 1TBSP of flour, then, using a spatula, carefully fold blueberries into batter (you don't want to crush the berries).
  9. Spoon batter into prepared pan.
  10. Top with streusel topping.
  11. Bake for 40 to 50 minutes, until a cake tester comes out clean.
  12. Cool completely and serve sprinkled with powdered sugar.
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About the author

Joy In Every Season

Renee is a wife (34 years and going strong), a mom (to three grown daughters and two son-in-laws), and Nana to four of the sweetest grand babies (# 5 is due in July). I am truly blessed!

I am born and raised in Santa Cruz, CA and a fun little fact about me is that my husband and I went to kindergarten together.

I love entertaining, whether it’s hosting a party, a large family BBQ, or simply a dinner for two. I also enjoy gardening, photography, my home, an occasional craft, and family & friends. Cooking and serving others in the comfort of my home truly brings me joy! After I retired from newborn photography, I decided that a food blog would combine many of my passions, thus “Joy in Every Season” was born!

For a little more information on my, please check out the “about me” page at: www.joyineveryseason.com

A favorite quote of mine is, “When I stand before God at the end of my life, I would hope that I would not have a single bit of talent left, and could say, I used everything you gave me.” Erma Bombeck