Blueberry Coffee Cake Recipe (2024)

I think the buttermilk, butter, and blueberry measurements are off,Cooking Light published a blueberry CRUMBCAKE recipe in 2008. I've made it many times, and never a glitch...never soggy. This is similar, but the measurements are different, as is the cook time; which is probably why several cooks have complained about soggy centres. The original recipe from the magazine says ONE cup fresh blueberries, 2/3 cup granulated sugar, one large egg ( no additional egg white), 1 1/3 cup all- purpose flour, 1/4 cup butter instead of 1/3 cup, 3/4 cup lowfat buttermilk. 1 teaspoon cinnamon + 3 Tbsp. sugar + 3 Tbsp. all-purpose flour, + 1 Tbsp. melted butter stirred together until mixture resembles coarse meal for topping. Bake at 350 degrees F for 40 minutes, or until wooden inserted in centre comes out clean.

Just made this last night and followed recipe exactly using frozen blueberries. The middle ones did sink to the bottom but the cake stayed together and was delicious. Will definitely make again.

I did not know how to make a cake but with the help of this recipe I made it successfully. It’s taste was marvellous!!!!!!!!!! I would like to recommend this cake to all my friends. http://www.cakengifts.in/cake-delivery-in-delhi http://www.cakengifts.in/cake-delivery-in-noida

I made this this morning. I used fresh blueberries so I followed the notes at the bottom. I used 1 1/2 cups blueberries and 1 cup buttermilk. Other wise followed recipe exactly. I baked it on convection for 45 minutes and it turned out perfect. It was not soggy in the middle. I might try lemon juice and zest next time instead of the vanilla to give it a little brightness. Tasted great this way though.

I baked this for 55 minutes and it probably could've gone for another 5. I made the mistake of leaving it in the pan to cool and the cake got a little bit soggy. That said, it was tasty and went over well with the co-workers at the morning meeting I took it to. They couldn't believe it was "light". Serving size is decent for the calories. I'll make it again.

This turned out great for me. I cut down on the buttermilk as suggested, I used blackberries instead of blueberries. My blackberries were still pretty frozen and I used two cups, I dusted them in four and they did not sink.

I made this in 2008 and several times through the years. I do add a few extra minutes to the baking time which takes care of the middle being too moist. Going to get some blueberries today, as you have inspired me with this picture!

Made this for an afternoon tea. I used fresh blueberries so only used 1-1/2 cups and 1 cup of buttermilk. It was a little gooey in the middle. I think there were too many blueberries but it was very tasty. Will make again but cut down on the blueberries to see if the texture is better.

I have made this recipe several times now... Outstanding, delicious, and easy to make. I am attempting to do this recipe using fresh cranberries... Has anyone out there done this. Any advice would be appreciated.

my cake turned out a little too mushy in the center. It was cooked through but gooey. It was tasty but we did not care for this texture for what was supposed to be a coffee cake. It will be good warmed up and served with ice cream though! I would probably not make this again.

Very easy and light...a nice way to use fresh blueberries from the garden. Easy for kids to help with too because the steps aren't complicated.

This turned out perfect for me. I followed the recipe for the most part and I made the recommended adjustments for using fresh blueberries. I didn't have buttermilk, so I used a half cup sour cream mixed with a half cup ultra skim milk. I didn't have any problems with the berries sinking. The cake looked pretty and tasted awesome! I also made this in muffin tins so that we could have something easy to much on in the car on the way to vacation. I shortened the baking time a bit (started checking for doneness at 20 mins., took about 30 mins.) and they were just as moist and tasty as the cake.

I've made this twice with no problems. I used frozen blueberries both times. I substitute the buttermilk with plain Greek yogurt. For 1 cup buttermilk, I use 2/3 cup plain greek yogurt and 1/3 cup milk. I think the consistency of the Greek yogurt helps keep the batter from being too thing. It is delicious!!

Very easy to make! And so delicious!

I have not tried this because it doesn't give the sugar analysis in the nutritional information info. Healthy means low sugar as well. Otherwise, what's the point of saying that the recipe is healthy?

I used fresh raspberries and it turned out delightful! Highly recommend.

This cake definitely works with full fat buttermilk! I get it delivered from a local dairy which doesnt have lowfat. Try it again everyone who low starred it. It will work

This was amazing! I made it for mothers day and it absolutely stole the show! The kids loved it, the parents loved it, and the grandparents loved it! I would deffenitely make it again and recomend it! The only part is it is not really a coffee cake, its more like a bread or cake so as long as you don't mind that

This was delicious and very easy to make. I encountered none of the problems that others experienced. I followed the recipe exactly except for two things: I reduced the amount of fresh blueberries by about 1/2 cup (allowing them to dry thoroughly after rinsing them) and I used a dark cake pan. At 325 my cake was done in about 45 minutes.

I had the same issues everyone did. While the cake itself was delicous and very airy, I agree it is much more muffin like. I too dusted the blueberries with flour yet they sank to the bottom. I used a square glass cake pan instead of a round one and had to cook it for almost an hour and a half for it to be completly done. I loved the fact that it wasnt overly sweet, however because of that I could eat the whole thing myself. I didn't bother with the turbinado sugar and was glad I didn't becuase by the second day the cake got even more moist and I think having soggy sugar on top would have been yucky. I will def make this cake again!!

Ugh - rewrite so it works - haven't tasted yet but really??

I loved this recipe. It is very very good. The only thing I had a problem with was the blueberries sinking to the bottom. It says to layer the batter, then a layer of blueberries, and so on. Well there's not enough batter to do that, with the pan size they instruct to use. Next time I will put it in a small loaf pan, or brownie dish. I'd like it better in square anyways :). It was delicious none the less. Anyone looking for a good muffin substitute, this is your recipe. It is not very sweet but I wasn't looking for a blueberry cake.

I wouldn't really call this a coffee cake - it was too airy for that. Kind of like a cross between a muffin and a sponge cake in texture. Very tender. It was pretty tasty and pretty easy to make. Even covering blueberries in flour did not keep them from sinking to the bottom, so just plan for that. It was good, and we enjoyed it, but I don't think I'll make it again. Too many other stand-out recipes out there to make.

I loved this cake. I used fresh blueberries and followed the recipe exactly. Of course, it always looks like it rises more in the picture but it didn't matter because it turned out great, moist interior and good amount of sweetness. I only put it in the oven for 44 minutes instead of 50. It was perfectly cooked. It's an addicting cake, my whole family loved it. I would definitely make it again.

I have made this many times and when I came home last night with fresh blueberries my dad said are you going to make that blueberry coffee cake? In other words Dad loves it so much and he loves sweets in themorning.

This is the second time I made this--I actually forgot I had made it before with poor results until I did it again! It hurts to waste all those precious fresh blueberries! Both times, this cake was undercooked in the center-even though I added time. This last time, I baked it an additional 15 minutes but the results were the same, a gooey mess in the middle and the top then was overdone. The blueberries didn't sink so the blueberries are not what made this a soggy, gooey mess. At first I thought that this may be an altitude issue, I live in Denver, 5230 ft. above sea level, however I don't usually have baking issues. Now that I have read the reviews, I see that altitude has nothing to do with it. I don't know how anyone got good results if they strictly followed this recipe. I would expect it to be tender and

Delicious, light, fluffy, moist! I made this on the fly for my fiance who was having a sweet craving. It was after dinner and all I had for berries was frozen mixed berries (no sugar added) so I used those instead of the fresh blueberries. I was afraid the water content in the frozen berries would be an issue but they weren't, this coffee came out wonderful. We had some for breakfast with egg whites and turkey bacon. We don't usually eat sweets so this is a very nice alternative. I will absolutely make this again!!

I only wish I had read the reviews first or even noticed it was rated only 3 stars! Unfortunately, I ignored both and made it. First of all, the batter looked too thin to me and there was much too much batter for one round cake pan. Well, I thought maybe it would evaporate with the oven heat....of course, it didn't and the only saving grace was I had just purchased a non-stick oven pad that caught the drippings when it overflowed. I can at least tell you how it turned out with no alterations to the recipe. It was very, very soggy - to the point, I thought the batter never cooked. The taste was fine, because it just tasted like blueberries...lots of blueberries. I will give it one more try, but with the alterations mentioned in the other reviews. As always, "a day late and a dollar short"! Some people never learn...!

Very good & easy to prepare. The berries did sink. Next time, I'll shake in flour 1st.

I fortunately read the reviews before making this. I reduced the blueberries to 1 1/2 cups, and reduced the buttermilk to 1 cup (I was using the dried Saco stuff, so added the full 4 T. of powder, but only about 3/4 cup water). I also floured the blueberries a bit. It came out great! Came right out of the pan after 10 minutes. Tastes like a blueberry muffin in cake shape! Didn't have turbinado sugar, so just used a T. of organic sugar. Good for breakfast or dessert.

I had similar problems the first time I made this...berries sunk, gooey middle, etc. The second time around, I added an extra 1/2 c. of flour to make the batter thicker. I also dredged the berries in flour, like others suggested, and only put in 1 1/2 c. instead of 2 c. I used the 9" circle pan, but I had problems with the batter overflowing. Other than the overflow, the cake came out better this round w/the changes. I'll probably stick to the 9" square pan for the 3rd round...hopefully it'll turn out perfect that time!

I tried this recipe twice and each time the berries sunk to the bottom and it turned out a gooey mess. I

I had the same problems as many others. The batter was much too thin; the instructions say to

I made the recipe with frozen blueberries , thawed. They all sank to the bottom so next time will use fresh berries and coat with flour as recommended by others. This was a very dense coffee cake and had a strong buttermilk flavor so if you don't like buttermilk this is not for you. I liked the turbinado sugar on top.

I've intended to make this since the 2008 "top-rated" series, and was surprised yesterday to read all the performance issues. Made to recipe but took your suggestions to dust the berries with flour and to use a 9" springform pan. Gorgeous batter. Took 20 minutes longer in the oven to get a clean pick. Most berries sunk, but the cake itself was pretty good.

I'm not into really sweet desserts so this was perfect. My family can be picky especially the "light" foods I prepare. They loved this! I make it all the time, it's quick too!

I made this cake preparing for out of town guests because the picture made it look absolutely terrific. What in the world did I do wrong? It looked beautiful when I took it out of the oven but, when it cooled it was a gummy, heavy mess. Still tasted good however, so I made another thinking that I had not baked it long enough or too many blueberries. I reduced the amount of blueberries to 1 1/2 cups and got the same mess. I'm a veteran cook and don't usually have these results. Are the recipe ingredient amounts correct?

I think this recipe is underrated. I made it and it came out delicious; like a blueberry muffin in cake form.

I have made this several times with no problems. It is easy and it tastes great!

Fantastic!! I work in a nutrition research lab and made this for my co-workers. Everyone loved it! I followed the recipe and had no problems; but I did serve it directly from the pan. I used frozen blueberries that were picked fresh this summer and they did sink to the bottom a bit, but it was still beautiful and tasted wonderful. Will make again and again and again...