Best Ever Blueberry Coffee Cake
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  • 15 mins Cook time: 45 mins Total time: 1 hour Yield: 12 slices Ingredients For the cake
  • 1 cup unsalted butter 2 cups granulated sugar 3 eggs 1 teaspoon vanilla 1½ cups evaporated milk 3 cups all-purpose flour 4 teaspoons baking powder 1 teaspoon salt 2 cups fresh blueberries baking spray For the brown sugar filling 1 cup packed light brown sugar 3 tablespoons all-purpose flour 2 teaspoons cinnamon ½ cup unsalted butter, melted For the vanilla glaze 1 cup confectioner's sugar 3 tablespoons milk 1 teaspoon vanilla Instructions Preheat oven to 350 degrees. Coat a 10-inch Bundt pan with baking spray. Make the filling by mixing together brown sugar, flour, cinnamon, and melted butter. Set aside. In a large bowl, cream together butter and sugar. Add eggs, one at a time. Add milk and vanilla. Add flour, baking powder, and salt. Stir in blueberries. Fill the Bundt pan without about ⅓ of batter. Spoon ⅓ of filling evenly over batter. Add another ⅓ of batter, then top with ⅓ of filling. Repeat with remaining batter and filling. Bake at 350 degrees for 35-40 minutes, or until cake tester inserted in center comes out clean. Cool in pan 10 minutes before removing. Let cake cool until slightly warm to the touch before drizzling with glaze. To make the glaze, mix together confectioner's sugar, milk, and vanilla. Stir until smooth. Pour over cake before slicing. 3.3.3070



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