Blueberry Coffee Cake
This Blueberry Coffee Cake is made with easy blueberry cake batter, riddled with blueberries, topped with brown sugar, pecan streusel and drizzled with Maple Cream Cheese Glaze! It is, tender, moist, and nothing short of addicting! I've also included how to make blueberry coffee cake, how to store, and how to freeze for everything you need to know for the BEST Blueberry Coffee Cake!
Servings 10 -12 servings
Ingredients
Special Equipment
Blueberry Muffin Cake
- 1 pkg. yellow cake mix
- 1 3.4 oz. pkg. vanilla instant pudding mix
- 1 teaspoon cinnamon
- 1 cup vanilla yogurt (lowfat/nonfat okay)
- 1/2 cup Vegetable oil
- 1/4 cup water
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 pint blueberries, separated
Brown Sugar Streusel
- 1 cup pecans
- 1 cup flour
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 6 tablespoons butter, cubed and chilled
- 1/2 teaspoon cinnamon
Maple Cream Cheese Glaze
- 4 oz. cream cheese, softened
- 2 tablespoons butter, softened
- 1/2 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 cup powdered sugar, sifted
Instructions
- Preheat oven to 350 degrees F and spray all inside surfaces of a 9.5/10-inch 16 cup capacity angel food cake pan with nonstick cooking spray WITH FLOUR or grease and flour the inside of your pan. Set aside.*
- Streusel: Add pecans to your food processor and pulse 3 times. Add flour, sugars and cinnamon and pulse a few times to combine. Sprinkle cold butter over top and pulse until the mixture resembles small pebbles. (You may also combine in a bowl and cut butter in by hand). Set aside in the refrigerator.
- Cake: Add blueberries to a medium bowl and toss with 2 tablespoons of the cake mix. Set aside. Combine remaining cake mix, pudding mix, cinnamon, yogurt, oil, water, vanilla and eggs and whisk by hand for 1 minute. Gently fold 1 cup reserved blueberries into batter. Batter will be very thick.
- (Optional for Blueberry Swirl – see note**) Measure out 1 cup batter (to top blueberry layer) and spoon the rest of the batter into the prepared pan. Layer remaining blueberries over batter in pan in a single layer and spread reserved 1 cup batter evenly over blueberries (layer will be very thin).
- Tap pan on counter a few times to get rid of any air bubbles then sprinkle evenly with Streusel.
- Bake for 50-60 minutes at 350 degrees F or until toothpick inserted comes out clean. Let baked cake cool on wire rack for 1 hour. Gently invert cake onto a baking sheet, remove pan, and invert back onto cooling rack streusel side up. Let cool to room temperature.
- Glaze: Beat cream cheese and butter together until smooth. Beat in maple syrup, vanilla and cinnamon then gradually beat in powdered sugar, adding additional maple a teaspoon at a time if necessary to reach desired consistency. Drizzle desired amount of glaze over cake and serve any remaining glaze with individual servings. I love to warm my cake with glaze in the microwave for 15 seconds or so – so good!
- Store in tightly wrapped in plastic wrap at room temperature for 2-3 days or in the refrigerator for 5-7 days.
Notes
*A bundt cake pan will NOT work in this recipe because it does not have enough volume and the streusel won’t be on top when inverted.
**If you don’t want a blueberry swirl in your cake, then you can simply mix all the blueberries into the batter and eliminate step 4)
**If you don’t want a blueberry swirl in your cake, then you can simply mix all the blueberries into the batter and eliminate step 4)
HOW TO FREEZE
- Let Coffee Cake cool completely.
- Wrap cake tightly in plastic wrap then repeat with a second layer of plastic wrap. Next wrap tightly in 1-2 layers of foil until completely sealed.
- If you are freezing individual slices, then place these plastic/foil wrapped slices in a freezer bag. If you are freezing your entire Coffee Cake for an extended period of time, then secure the aluminum foil with freezer tape to prevent freezer burn.
- You can store your Coffee Cake for up to 3 months.
- When ready to eat, thaw overnight in the refrigerator.