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.!
If you tried this Blueberry Coffee Cake recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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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 ⅔ 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.
Shannon Hinsdale says
I just made this today for Christmas brunch and it was amazing! Thanks for a great recipe and i love your site:)
You're welcome Shannon.
Gayathri says
Hi Madhu,
I tried the blueberry coffee cake. We really loved it. I did two MAJOR mistakes. But yet, the recipe was very forgiving...
I started assembling the ingredients and my oven didnot work 😡 and I was tensed about it. And was so tensed that I forgot to add apple sauce.. 🙄 (yes..can you believe this?). Also I didn't completely melt the butter. It was half melted. So when I poured it into cold buttermilk/vinegar mixture, it lumped up quite a bit.
Thats why I said that the recipe is very forgiving for we loved the texture(no eggsubstitute - applesauce added). Thanks for the recipe.
That's great to know Gayathri. I'm glad you liked this coffee cake.
nirali says
I love your website! Thanks for this delicious recipe. I used agave nectar in place of sugar and it turned our fantastic.
Thanks for trying it Nirali. Did you use agave nectar measure to measure as sugar? I have not used it so far.
Sonia says
Hi Madhu,
I want to try this recipe but I don't have any buttermilk, what can I use as a substitute? I do have homemade plain yogurt, will that work? How much do I need? Also, I wanted to add that I love your site. Thank You.
Thank you very much Sonia. You can definitely use yogurt instead of buttermilk. Just dilute 1/4 cup yogurt with 1/4 water, so that you get 1/2 cup of buttermilk.
gaytihiry chandran says
i tried this cake twice and it turned out very well. i only skip one ingredient-applesauce because i was not able to find it in s'pore. im going to try your chocolate cake this weekend...im just going crazy on chocolates during my pregnancy time now. Your web is the most wonderful one i have ever come across and encourage me to bake!
Thanks Madhu....
Thank you very much for trying the recipe and for the generous compliments, Gayithiry. Applesauce is very easy to make too. Just peel, chop and cook the apples either in microwave oven or stove top using required amount of water and blend it to a smooth paste once it is cool enough and use it to substitute for fat/eggs. Congratulations and take care.
Shailly says
Hi Madhu,
I want to know if i can replace brown sugar with white sugar and apple cider vinegar with white vinegar?
priya says
Hi Madhuram.thank you for the feedback.Baked this cake and it was simply great.Was able to cool it outside and did no refrigerate.The texture was soft it did not crumble.Baked another cake without the bluberries added a few more tbs of sugar.This is a very easy to bake cake that too low fat...Thanks
You're welcome Priya. Thanks to you too for trying the recipe and for the helpful feedback.
priya says
I'm going to bake this cake for my friends birthday.I noticed that in the ingredients list you have not mentioned about salt but in the procedure you have mentioned it.can you tell me if one needs to add salt.I have gerber's applesauce is it good enough?Thanks.
Thanks for pointing it out Priya. 1/4 teaspoon of salt should be fine. Yes you can use Gerber's applesauce too.
Gourmet Mama says
This is one adorable blueberry cake you have here. This will definitely be one of the recipes I'm going to try this weekend. Thanks for sharing this. 😀
Rupa says
Hi Madhu, I made this Coffee Cake and tasted really good. It got a little soggy in the middle, not sure if it is coz i left the cake in the pan itself to cool for an hour or coz i added too much almond on top and that ddint allow the cake to rise. But it sill was good. Definitely a keeper !! Thanks for sharing these wonderful receipes with us.
One hour is a lot of time Rupa. I think I have mentioned in the recipe itself not to leave it in the pan for a longer duration. Leave it in the fridge for 10-15 minutes and you should be fine.
Sunshinemom says
That does look so airy and delicious, Madhu!
divya says
Hi Madhu, Its Divya again.... the cake turned out awesome! can't wait to sit down for 5 minutes and try it with my cappuccino! I recently bought one of those milk frothers
so saves me the trip to second cup 🙂 Have a good week!
Thanks for trying it immediately Divya. Hope you liked it.
jenn says
Hi, this week on my site Collectors' Quest I am featuring people who collect cookie jars. I figured since you wrote so much about baked goods (sometimes cookies!) that you'd like to check it out: http://www.collectorsquest.com/featured-week/Cookie+Jars.html
Vidya says
wow. Gorgeous cake. and an awesome click! Beautiful.
Rupa says
Oh my! I am not much into baking but I have to try this mouth watering recipe. Love the pic! I love the format of your recipes, so clean and easy to follow! Thanks for sharing 🙂
divya says
HI Madhu
Monday is my stay home day and guess what I always do? I always check your blog and follow your recipes 🙂 Your blogs inspired me to cook 🙂 I'm so going to try this blueberry cake! yummm
Thank you so much Divya.
Rupa says
Hi Madhu....if i have questions / need some tips on baking in general Can can i email you ?...what is yr email id ?
Use the contact form Rupa or admin(at)egglesscooking(dot)com
krystyna says
Look beautiful and yummy!
I have to try.
Thank you so much!