Easy Blueberry Coffeecake
What? You didn’t bring a coffeecake?
Apparently, something done two years in a row is officially a tradition in our family. Who knew? We brought an Entenmann’s butter crumb coffeecake on our Cape May vacation two years running when the kids were a little older than toddlers. The third year I did not buy one and everyone asked — What? You didn’t bring a coffeecake? We always have coffeecake for breakfast at the beach. Did not make that mistake again, but I did start baking different ones to bring each year. This recipe is one of our family’s favorites. It comes together super quickly and packs quite well for travel!
Easy Blueberry Coffeecake
- Oven Temp 350F
- Prep Time 10 minutes
- Bake Time 45-50 minutes
- Cool Time 15 minutes (in pan)
- Final cool time – 15 minutes (varies)
Assemble Your Tools
- 9-inch springform pan (I like to use a fluted removable bottom which give a pretty ruffled edge.)
- Large Wisk
- Small bowl
- Large bowl (for dry ingredients and batter)
- Medium bowl
- Liquid measuring cup
- Measuring cups – dry
- Measuring spoons
- Rubber scraper
- Tester (toothpick or skewer)
- Cooking spray or butter for pan
- 2 cups unbleached all-purpose flour
- 1 ¼ cups granulated sugar
- 2 tsp baking powder
- 1 tsp salt
- ½ cup unsalted butter melted and slightly cooled
- ½ cup milk
- 2 large or extra-large eggs
- 1 tsp pure vanilla extract
- 2 cups fresh or frozen blueberries (if using frozen do now thaw-but do rinse them in very cold water and pat dry to prevent bleeding into batter)
- Confectioner’s sugar
- Preheat oven to 350 degrees with rack in center position.
- Melt butter in small bowl in microwave —set aside to cool
- Grease pan very well with either cooking spray or butter
- In large bowl, wisk together flour, sugar, baking powder and salt — set aside.
- In medium bowl or liquid measuring cup wisk together butter, milk, eggs and vanilla
- With rubber scraper, gently fold the liquid ingredients into the dry ingredients in the large bowl until just mixed. It is ok if the batter looks a little rough.
- Gently fold in blueberries (see note above if using frozen berries).
- Scrape into prepared pan, smooth top and tap lightly on countertop to remove air bubbles.
- Bake 45-50 minutes until the top is golden brown and the tester comes out clean (not wet) after being inserted in the center of the cake.
- Cool on a wire rack for 15 minutes, insert thin knife around sides to loosen if needed and remove sides of pan. If using springform the sides will simply unclip. If using the removable bottom, place a glass underneath and push down gently to remove the sides.
- Cool completely before dusting with confectioner’s sugar otherwise it will likely melt into the surface of the cake.
Resources for tools and ingredients
- William Sonoma is a great resource for all things baking.
- King Arthur Flour has a wonderful website for baking ideas and products.
Of course, if you would rather buy something yummy in Cape May, there are several wonderful bakeries in town.
Adapted from Fine Cooking magazine