A super moist sour cream coffee cake chock full of gorgeous blueberries that are bursting with flavor. This Blueberry Coffee Cake is the perfect change-up from a traditional coffee cake – perfect for Sunday brunch, potlucks or even dessert.
Blueberry Coffee Cake is one of Adams all-time favorite things to eat for breakfast. I feel like I say that about every breakfast recipe I post. I also feel like I post a lot of breakfast foods. I have so many breakfast recipes to post I feel like I’m becoming a breakfast blog! I guess that’s ok though because breakfast inspiration is always welcome.
Coffee cake is typically a breakfast type food but this could also easily be served for dessert. It’s also such a rich coffee cake that it’s definitely not an everyday breakfast. Adam tries to convince me that it is. He still has the metabolism of a 15-year-old boy so he can get away with eating like that. We can all hate him for that. So unfair.
I was going to make this blueberry coffee cake recipe for breakfast for Father’s Day. Then Adam decided he wanted to go out to breakfast instead. He later regretted that decision because breakfast out with an energetic two-year-old and a cranky 4 month old did not go well.
I decided to make it for Adam to have for breakfast during the week because I didn’t make it on the weekend and I already had the ingredients. Kelsey and I made it together while Mackenzie was napping and then I left it on the counter to cool when we went out to play before dinner.
Since I made it so late in the day it was still a little warm when it was time to get the girls to bed. Not even thinking I left the dogs downstairs while I brought Kelsey and Mackenzie up to get them ready.
I have two dogs, Rocco and Brady, but only one of them will steal food off the counter. Rocco. The yellow lab with a black hole for a stomach.
Let’s just say I was “unhappy” when I came downstairs and saw that HALF THE CAKE WAS GONE.
And it wasn’t Adam because he wasn’t home.
At least we were able to salvage half the cake… :-/
I’m sure you’ll enjoy the best coffee cake recipe as much as Rocco does. I’m also sure you probably have more self-control than he does too.
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Blueberry Coffee Cake
- 3 C plus 1 Tbsp gluten-free all-purpose flour , divided
- 1 1/2 tsp xanthan gum
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp fine sea salt
- 3/4 C (1.5 sticks) butter, softened
- 1 1/2 C granulated sugar
- 4 eggs, room temperature
- 1 tsp vanilla extract
- 2 tsp almond extract
- 1 C sour cream
- 2 C fresh blueberries, washed and dry
- 1/2 tsp cinnamon
- 1/4 C packed brown sugar
- Pre-heat oven to 350 degrees and spray a bundt pan with non-stick spray.
- In a small bowl, combine 1 Tbsp flour, cinnamon and brown sugar. Set aside.
- In a medium bowl, sift together 3 cups gluten-free all-purpose flour , xantham gum, baking powder, baking soda and salt. Set aside.
- Cream together granulated sugar and butter in the bowl of a stand mixer fitted with the paddle attachment. Beat in vanilla extract, almond extract and add eggs one at a time, beating after each addition.
- Mix in 1/3 of the flour mixture followed by half the sour cream. Mix in another 1/3 of the flour until combined and then the other half of the sour cream. Mix in the remaining flour mixture until combined.
- Add 1/3 of the batter to the prepared bundt pan and spread evenly over the bottom. Evenly sprinkle the batter with 1/2 of the brown sugar mixture and 1 cup of the blueberries.
- Add another 1/3 of the batter and gently spread evenly around the pan over the blueberries. Evenly spread the rest of the brown sugar mixture and blueberries over the batter.
- Spread the remaining batter over the blueberries.
- Bake at 350 degrees for 1 hour or until cake tester comes out clean.
- Cool in the pan on a wire rack for 30 min. then remove from pan and cool completely on the wire rack.
This recipe can be made with regular all-purpose flour. Use an equal amount of flour and omit the xantham gum.
You can also add a simple powdered sugar glaze if desired. Just mix 1 Cup of powdered sugar with 1-2 Tbsp milk to desired thickness.