Dessertscarlsbadcravings5.0
Blueberry Coffee Cake
This Blueberry Coffee Cake is made with easy blueberry cake batter, riddled with blueberries, topped with brown sugar, pecan streusel and drizzled with Maple Cream Cheese Glaze! It is, tender, moist, and nothing short of addicting! I've also included how to make blueberry coffee cake, how to store, and how to freeze for everything you need to know for the BEST Blueberry Coffee Cake!
👥 10 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 25 min🔥 Cook: 1h 5m👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- food processor
- whisk
- baking sheet
- microwave
📝 Preparation Steps
1
Preheat oven to 350 degrees F and spray all inside surfaces of a 9.5/10-inch 16 cup capacity angel food cake pan with nonstick cooking spray WITH FLOUR or grease and flour the inside of your pan. Set aside.*
flour1 cup
2
Streusel: Add pecans to your food processor and pulse 3 times. Add flour, sugars and cinnamon and pulse a few times to combine. Sprinkle cold butter over top and pulse until the mixture resembles small pebbles. (You may also combine in a bowl and cut butter in by hand). Set aside in the refrigerator.
pecans1 cupflour1 cupcinnamon1 teaspoonteaspoon cinnamon1/2ground cinnamon1 teaspoonbutter, cubed and chilled6 tablespoonsbutter, softened2 tablespoons
3
Cake: Add blueberries to a medium bowl and toss with 2 tablespoons of the cake mix. Set aside. Combine remaining cake mix, pudding mix, cinnamon, yogurt, oil, water, vanilla and eggs and whisk by hand for ⏱️ 1 minute. Gently fold 1 cup reserved blueberries into batter. Batter will be very thick.
cinnamon1 teaspoonteaspoon cinnamon1/2ground cinnamon1 teaspoonlarge eggs4
4
(Optional for Blueberry Swirl – see note**) Measure out 1 cup batter (to top blueberry layer) and spoon the rest of the batter into the prepared pan. Layer remaining blueberries over batter in pan in a single layer and spread reserved 1 cup batter evenly over blueberries (layer will be very thin).
5
Tap pan on counter a few times to get rid of any air bubbles then sprinkle evenly with Streusel.
6
Bake for ⏱️ 50-60 minutes at 350 degrees F or until toothpick inserted comes out clean. Let baked cake cool on wire rack for ⏱️ 1 hour. Gently invert cake onto a baking sheet, remove pan, and invert back onto cooling rack streusel side up. Let cool to room temperature.
7
Glaze: Beat cream cheese and butter together until smooth. Beat in maple syrup, vanilla and cinnamon then gradually beat in powdered sugar, adding additional maple a teaspoon at a time if necessary to reach desired consistency. Drizzle desired amount of glaze over cake and serve any remaining glaze with individual servings. I love to warm my cake with glaze in the microwave for ⏱️ 15 seconds or so – so good!
butter, cubed and chilled6 tablespoonsbutter, softened2 tablespoonscinnamon1 teaspoonteaspoon cinnamon1/2ground cinnamon1 teaspoonpowdered sugar, sifted1 cup
8
Store in tightly wrapped in plastic wrap at room temperature for 2-3 days or in the refrigerator for 5-7 days.
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