Blueberry Coffee Cake

Ingredients

• 113 g (1/2 cup)unsalted butter, at room temperature
• 50 g (1/4 cup)granulated sugar
• 55 g (1/4 cup)light brown sugar
• 2eggs, at room temperature
• 10 ml (2 teaspoons)vanilla extract
• 188 g (1 1/2 cups)plain flour
• 2.5 g (1/2 teaspoon)salt
• 6 g (1 1/2 teaspoons)baking powder
• 2.5 g (1/2 teaspoon)bicarbonate of soda
• 160 ml (2/3 cup)buttermilk
• 160 g (1/2 cup)Bonne Maman Wild Blueberry Preserves
• 170 g (3/4 cup)unsalted butter, melted
• 188 g (1 1/2 cups)plain flour
• 200 g (1 cup)granulated sugar
• 0.5 g (1/4 teaspoon)cinnamon
• 1.5 g (1/4 teaspoon)salt

Instructions

1. 1

   Prepare the tin

   Heat the oven to 177°C (350°F). Line an 20 x 20 cm (8 x 8 inch) tin with parchment paper and set it aside.

2. 2

   Cream butter and sugar

   Using a stand mixer with the paddle attachment, beat the butter with both sugars for about 3 minutes, until light and fluffy.

3. 3

   Add eggs and vanilla

   Beat in the eggs one at a time, scraping down the bowl after each addition. Add the vanilla and beat until combined.

4. 4

   Mix the batter

   In a separate bowl, sift together the flour, salt, baking powder and bicarbonate of soda. Add the dry mixture and buttermilk alternately in three batches, beginning and ending with the dry mixture. Mix only until combined.

5. 5

   Layer the preserves

   Spread half the batter evenly in the prepared tin. Spoon the blueberry preserves over it, then spread the remaining batter on top. Use a greased spatula if needed, and set the tin aside while you prepare the crumb topping.

6. 6

   Add the crumb topping

   Combine all the crumb topping ingredients in a large bowl. Cut them together with a fork or pastry cutter until the mixture resembles wet sand, then scatter it over the batter. Bake for 40–50 minutes, until a toothpick inserted in the centre comes out mostly clean.

7. 7

   Cool and serve

   Let the cake cool completely before slicing it into 9 large pieces and serving.

What is blueberry coffee cake?

American coffee cake is a soft cake made to accompany coffee or tea; it usually has no coffee in the batter. This version pairs a buttermilk sponge with a layer of blueberry preserves and a substantial crumb topping.

The contrasting layers make each slice tender, fruity and buttery. The method keeps the preserves between two layers of batter, while the topping bakes into a crisp, craggy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 327 calories, 5g protein, 45g carbs, 16g fat.

The flour and sugars provide most of the carbohydrates, while the butter supplies most of the fat; eggs and buttermilk contribute some protein. Pair a slice with plain yoghurt or fresh fruit for a more balanced plate.

Why the batter uses buttermilk

Buttermilk: Its acidity works with the bicarbonate of soda, while its liquid helps make the sponge moist. Adding it in turns with the dry ingredients helps the batter come together without excessive mixing.

Room-temperature ingredients: Soft butter and eggs are easier to combine evenly. This helps the creamed mixture stay cohesive when the eggs are added.

Getting the crumb topping right

Melted butter: Cut it into the flour, sugar, cinnamon and salt with a fork or pastry cutter until the mixture looks like wet sand. The crumbs should hold together loosely rather than form a smooth dough.

Even coverage: Scatter the topping across the surface so the cake bakes with crumbs in every slice. Avoid pressing it down into the batter.

Layering the blueberry filling

First layer: Spread half the batter across the lined tin before adding the preserves. An even base helps support the fruit layer.

Top layer: Spoon the remaining batter over the preserves and gently spread it out. A greased spatula can make this easier and helps avoid dragging the filling through the sponge.

Checking when it is done

Timing: Start checking at 40 minutes; the recipe allows up to 50 minutes. The centre should be set and a toothpick should come out mostly clean, though it may pick up a little moist crumb.

Cooling: Let the cake cool completely before cutting. This gives the layers time to settle and makes neater portions.

Serving and portioning

The recipe method calls for 9 large pieces, while the stated yield is 16 servings, so choose the cut size that suits your table. Smaller squares work well for a brunch spread or a light afternoon treat.

Serve it with coffee or tea, or add plain yoghurt and fresh berries alongside. The cake is rich and sweet, so a simple accompaniment complements it without competing with the blueberry flavour.

Recipe notes & tips

• Line the tin with parchment so the cake is easier to lift out after cooling.
• Scrape down the mixer bowl between egg additions to help the batter combine evenly.
• Stop mixing as soon as the flour and buttermilk are incorporated.
• Use a greased spatula to spread the top layer without pulling up the preserves.
• Check the centre at 40 minutes, then continue baking if the toothpick is not mostly clean.
• Cool the cake completely before slicing for more stable layers.

Variations

• Fresh berries: Replace the preserves with an even layer of fresh blueberries, keeping them between the batter layers.
• Lemon notes: Add finely grated lemon zest to the batter for a bright citrus accent.
• Mixed berries: Use a berry preserve blend in place of the blueberry preserves.
• Extra spice: Increase the cinnamon in the crumb topping slightly for a warmer flavour.
• Nutty crumb: Add a handful of chopped nuts to the topping for extra crunch.

Common mistakes to avoid

• Overmixing the batter: It can make the sponge less tender; stop as soon as the ingredients are combined.
• Cold butter: It will not cream smoothly with the sugars; bring it to room temperature first.
• Uneven filling layer: Thick patches can make portions harder to cut; spread the preserves across the first batter layer.
• Pressing down the crumbs: This can compact the topping; scatter it loosely over the cake.
• Cutting while warm: The layers may shift; wait until the cake has cooled completely.

How to store

Store the cooled cake in an airtight container at room temperature for up to 2 days, or refrigerate it for up to 5 days. Bring refrigerated portions to room temperature or warm them briefly in the microwave before serving.

Frequently asked questions