I found this recipe for blueberry coffee cake in Taste of Home's Baking Book. As I have mentioned a couple of times earlier, the recipes which appear in that magazine are perfect and it does not disappoint you at all. So this blueberry coffee cake recipe was no exception to it.
I was not a big blueberry fan when I first tasted it. It felt all slimy and sour. Only after I tried the vegan blueberry muffins recipe I started to develop a liking for that fruit. Ever since I have used blueberries in many baking recipes and all of it has turned out great and I especially love the blueberry pound cake without eggs recipe the most and of course this blueberry coffee cake recipe too.
I also make a lovely blueberry milk with these juicy berries for my kids.
My husband had picked up a box of blueberries and I was looking for recipes to use it and found this coffee cake recipe. The first thing which caught my attention was that it used only 2 tablespoons of butter and it was very easy to prepare. These days my son is so keen on helping me while baking so I have to consider the ease of preparation too while choosing a recipe. So this recipe for the coffee cake was perfect. The only change I had to do was to use unsweetened applesauce to substitute one egg and add little apple cider vinegar to make it an egg-free coffee cake and it turned out GREAT.
I don't know how many times I have baked this eggless coffee cake! It bakes out light and tender and beautiful each and every time. Because the egg free coffee cake turned out great I also tried a vegan version of it and the vegan blueberry coffee cake tastes great too.!
Recipe
Blueberry Coffee Cake
Ingredients
- 1 cup All-Purpose Flour
- ½ cup Sugar
- ¾ teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ¼ cup Unsweetened Applesauce (dry measuring)
- ½ cup Buttermilk (I used 1%)
- 2 tablespoons Butter melted
- ½ tablespoon Apple Cider Vinegar
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Almond Extract
- 1 cup Blueberries Fresh or Frozen
- ½ cup Almonds Sliced
- 1 tablespoon Brown Sugar (I used dark)
- ¼ teaspoon Ground Cinnamon
- a pinch Salt
Instructions
- Preheat oven to 350F for 15 minutes. Grease a 8 inch square baking dish. In a small bowl combine the almonds, brown sugar and cinnamon; set aside. The butter can be melted on stove top or microwave oven or even in the oven while it's preheating.
- Combine together the flour, sugar, baking powder, salt and baking soda in a large bowl.
- Measure the buttermilk in a liquid measuring cup (or any other bowl). To that add the melted butter, vinegar, extracts and applesauce. Whisk until well blended. If you add the butter while its still hot, the mixture will look curdled, but its okay.
- Stir the wet ingredients into dry ingredients until just moistened. Fold in â…” cup blueberries. If using frozen blueberries, do not thaw before adding to batter, because the color will bleed.
- Pour the batter into the prepared pan. Top with remaining blueberries. Sprinkle the almond mixture on top. Tap the pan lightly a couple times so that the topped blueberries and almonds sticks to the batter.
- Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool the pan on a wire rack.
- Remove the cake from the pan after 10 minutes and transfer the cake directly to the wire rack. The cake is quite light, so you will have to be very careful while tilting the pan. A couple of almonds will fall down.
My Notes
- The original recipe had mentioned ⅔ cup buttermilk, which is what I did for the first batch and as I have mentioned earlier, the cake was so fluffy that I felt that it would fall apart while removing from the pan. I had to be very careful. So while preparing the next batch (yes we liked it so much that I baked it again the next day to share it with my new friends here) I reduced the quantity of buttermilk to ½ cup and this time it was quite manageable.
- The cake is very light (just like a cake with eggs) when kept at room temperature. It hardens up a little when stored in the refrigerator. So I was thinking that the next time I bake it, I would cool it in the fridge itself, so that removing it from the pan will be easy.
- If you leave the cake in the pan itself for much longer time, the bottom of the cake will become soggy from the heat and the condensation. It happened to my first batch and I had to blot it with paper towel.
- I think this recipe without the blueberries would make a perfect eggless white cake.
Taste & Texture
- I have baked a lot in the past one year but this blueberry coffee cake will definitely make it to the Top 5 if I prepare such a list. I'm not exaggerating here but it was unbelievably good. So good that my husband asked for seconds and had it too! This has never happened before. I didn't have almond extract, I think it would have tasted even better with it.
- This cake doesn't rise much, around ½-3/4th inch only. As for the texture, it was very light and fluffy, unusual for an egg less cake. I think the vinegar did the trick. The sweetness was perfect, the addition of almonds gave a nice crunch to the cake. The only thing to look for while baking this cake is that it's very light and has to be handled very carefully while removing from the pan.
Nutrition
This recipe has been updated and republished from the 2009 archives.
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Shraddha Kothari says
Hi,
I have baked this recipe a number of times and it is always a hit. I was curious if you have tried replacing blueberry with another fruit. I was considering using apples and cranberries instead as blueberries are currently unavailable. Would the baking duration change? Thanks!!
Madhuram says
Thank you very much, Shraddha. I haven't tried this recipe with any other fruit. Diced apples might work, so do cranberries too. I don't think you will have to change the baking duration as long as you keep the measurmenet the same.
Jenn says
If I want to bring this to a meeting can I make it the night before? Should I keep it in the fridge. ? I want to serve it in the pan so not sure if the condensation on the bottom matters ?
Madhuram says
Hmm..that's a good question and I'm not sure if condensation formed when I baked this cake. If you want to serve it the pan, to be on the safer side I would line the pan with parchment paper hanging on the sides and then pour the batter, bake the cake. Remove the cake with the parchment paper. Let it cool completely. Then you will be able to take the cake off the paper. Leave the cake at room temperature on a wire rack so that the bottom is not sticking to a pan or plate and we can avoid condensation forming if the cake is moist. The next day the cake would have lost some of its moisture and now you can transfer it to the pan and take it with you.
Rebecca says
Can I use cake flour?
Madhuram says
Yes you can Rebecca.
Fan says
I'd ignored this recipe before because I assumed a coffee cake was coffee flavoured! what a mistake!! delicious.Thanks for a delicious recipe...again!
Madhuram says
Haa..haa..I too was of the same opinion initially. You're very welcome. 🙂
jai says
Hi instead of applesauce, what can I use? cant use eggs too
Madhuram says
Probably some more milk itself I guess.
Abha says
by milk here you mean buttermilk?
Madhuram says
Yes, if you want to keep it vegan.
kim says
Hi,
Will it be okay if I skip Cinnamon Powder. I have none at home..
Do we have any replacement?
Thanks
Kim
Madhuram says
Yes you can omit it Kim. It's optional but gives a good flavour.
Kim says
Hey Madhu,
Can I replace Butter with coconut oil or canola oil? and if yes, what should be the amount of oil?
Thanks again
Kim
Madhuram says
Yes you can use the same amount of oil Kim. I wouldn't use coconut oil because sometimes it solidifies.
Sangita jain says
Hi thank u for d above recepe. Kndly let me know the buttermilk used is just curd beaten and slightly thick or water added to curd n beaten like Chaas in india and of running water like thin consistency.
Secondly the batter has to be semi liquid or it will be of thick consistency.
Madhuram says
It has to be a little thick not too watery. I'm guessing semi-liquid consistency. It's a while since I baked it so don't remember it exactly.
Shanthini says
Hi.. Just tried this recipe.. Superb! I was lazy to go buy blueberries and we had so much of dates left over. So I used them instead of the blueberries. Turned out lovely. Thank you.
Madhuram says
That's great Shanthini.
Shraddha says
Brilliant recipe! Thank you! It was very flavourful.
Madhuram says
You're welcome Shradha.
Arti K says
Hi, I am waiting to try this cake.I can find blueberry in tinned form, and expensive too around 450Rs for the tin. Is there anything else that i can mix in the cake instead of blueberry to make it a less costly affair.
Lallchand Geeta says
Dear Madhuram
Thxs for this Blueberry Coffee Cake Recipe. Tried it and is great. I used oil since I haven't been able to find applesauce.
However, I made my own applesauce and used it in your Bluberry cake recipe. All else I kept the same. This time the cake became elastic and I did not like it.
Can you please tell me where I went wrong?
Thxs & Regds
Geeta
Madhuram says
Did you by any chance over mix the batter?
Bhavani says
Namaste
I am so eager to try this recipe after all the positive feedback especially since its eggless. Will definitely try it out in the morning . I am also eager to have a recipe for bread which uses unrefined flour like Chakki Atta . Please help !
Madhuram says
Thanks Bhavani. Do you want a quick bread recipe or yeast bread recipe?
SW says
Hi Madhuram, Yours is my most favorite website to go to for Vegan recipes. My children and BFF are all Vegan and your recipes are the BEST! I too love to bake and I made this Blueberry Coffee cake with Lemon Rind from about 4-5 lemons and it was very refreshing and summery. I served it with icecream for my daughter's High School graduation party!! Everyone loved it and asked for the recipe. My mother who is a good baker also loved the Eggless version. Keep up the wonderful posts!
Happy Baking/Cooking!
Madhuram says
Thank you very much SW for the feedback and generous compliments. Do come back for more recipes!
Aarthi says
I am unable to find almond extract in the stores. And all the recipes to make it at home involve Vodka. Is there a substitute for almond extract? or is there an alcohol-free recipe to make almond extract instantly at home?
Madhuram says
All extracts including vanilla extract has a negligible quantity of alcohol in it and it evaporates in the process of baking. I think artificial essences don't have alcohol in it. You can get it in Indian grocery stores.
Carol Abnett says
Hi Madhuram,
I made this cake with light coconut milk and dairy free spread as a visitor has dairy intolerance as well as egg allergy and it came out great. I wonder if you could replace the butter with oil, possibly coconut oil. I will try it next time.
Thanks for the great recipes.
Carol.
Madhuram says
You're welcome Carol. Yes oil should work too.
Carol Abnett says
Hi Madhuram,
I made this cake with coconut milk as a friends little boy is allergic to dairy and eggs, it turned out perfectly.
Thanks for the recipe.
Carol.
Madhuram says
That's great Carol. Thanks for the feedback.
Sherri says
Hi, I only have white spirit vinegar as ACV is hard to find in South Africa. Could I use that?
Blessings
-Sherri
Madhuram says
I Googled and found that white vinegar and white spirit vinegar are one and the same. So you can use it instead of apple cider vinegar.
jacqueline says
Have been looking for egg less cakes, muffins found this and I love it, thank you will be sharing this with others
Madhuram says
You're welcome Jacqueline.
Pragni says
Hey Madhu!
Quick question.. I don't have any apple sauce.. can I replace that with anything else?
Madhuram says
You can make applesauce at home: http://www.egglesscooking.com/2011/07/01/homemade-applesauce-recipe/
moco says
I bake this all the time and my family loves it, and my friend always asks me to make it. It is so easy to bake. I am planning to bake it in a bigger pan...
Madhuram says
Thanks Moco.
Anusha says
Awesome recipe !!! What made me try this was how you had written about it saying that it would make your top five if you ever made a list. I did not have applesauce on hand so I used ener-g egg replacer. Now I want to know which of your recipes would make it into the top five list so that I can make those too.. What else do you consider your best? 🙂 In fact I forgot to put in the blueberries that were meant to be put on top of the cake, but it was still awesome.
Thanks
Anusha
Madhuram says
Thanks Anusha. Your comment reminds me to bake it one of these days because it's been a while. My all-time favorites are Vegan Banana Bread, Vegan Blueberry Muffins, I Can’t Believe It’s Eggless Chocolate Cake!, Whacky Vegan Chocolate Cake and Eggless Butter Pecan Cookies.
Kalyani says
Thank you so much for this recipe. I did it the exact same way, but skipped the butter and increased the applesauce for consistency. My cake took around 45 minutes to bake and I cooled it immediately in the fridge so it would set. Next time I will reduce the sugar. This is such a wonderful site and I appreciate all the pain you take to make this so effortless for the readers!
Madhuram says
You're welcome Kalyani. Thank you very much for noticing the work we put into this blog.
Ruchi says
Hello,
I am really exicted to bake tis cake, it would be great if you could answer my few questions...
First, Can I use yogurt instead of buttermilk ??
And secondly, as you have mentioned in your notes point 2, is it the good to follow to take out cake from pan after cooling it in refrigerator.
Thanks
Ruchi
Madhuram says
Yes, you could try using thick buttermilk and do store the cake in the fridge to remove the cake easily from the pan.
Amanda Choong says
Thank you for this recipe and I used muffin tray instead of square pan !Will definietly make it in future. I used NZ frozen blueberries , they are big and sweet !
Madhuram says
You're welcome Amanda.