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- 1 cup all-purpose flour - 1 cup whole wheat flour - 1 cup granulated sugar - ½ cup unsalted butter, softened at room temperature - 2 large eggs, at room temperature - 1 cup buttermilk, at room temperature - 2 teaspoons baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 1 teaspoon pure vanilla extract - 2 cups fresh blueberries, rinsed and drained - 1 teaspoon freshly grated lemon zest - ½ cup packed light brown sugar - ½ teaspoon ground cinnamon - ½ cup chopped pecans (optional) Using the right measurements is key. Use a dry measuring cup for flour and sugar. Level off the top with a straight edge for accuracy. For butter, soften it to room temperature to ensure it creams well with sugar. This helps create air pockets, making your cake light. The eggs should also be at room temperature to mix evenly. It’s best to measure the buttermilk accurately as it adds moisture to the cake. You will need a few tools to make this cake. A large mixing bowl works well for combining ingredients. An electric mixer is great for creaming butter and sugar quickly. Use a spatula for folding in the blueberries gently. A 9x13 inch baking pan is perfect for baking. Don't forget a toothpick to test for doneness! Finally, a cooling rack helps the cake cool evenly after baking. If you want the full recipe, check out the details above! Start by preheating your oven to 350°F (175°C). This step is key for even baking. Next, grab a 9x13 inch baking pan. Lightly grease it with butter and dust it with flour. This helps the cake not stick. In a large mixing bowl, put the softened butter and granulated sugar. Use an electric mixer on medium speed. Mix until the mixture looks light and fluffy. This should take about 3 to 5 minutes. In another bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt. Make sure all the dry ingredients blend well. Then, add this mix to the butter and sugar. Alternate with the buttermilk. Start and end with the flour mix. Mix just until no dry flour shows. This keeps your cake tender. Now it's time for the blueberries! Gently fold them into the batter with a spatula. Be careful not to mash them. Pour half of this batter into your prepared pan. Spread it evenly. In a small bowl, mix half of the brown sugar and ground cinnamon. Sprinkle this mix over the batter. Then, pour the rest of the batter on top and spread it out. Finally, add the remaining brown sugar and cinnamon mix on the surface. Place the pan in the oven and bake for 40 to 45 minutes. To check if it’s done, insert a toothpick in the center. It should come out clean or with a few moist crumbs. Once baked, let the cake cool in the pan for at least 15 minutes before slicing. Enjoy your ultimate blueberry coffee cake! For the full recipe, refer to the earlier section. To make your coffee cake soft and moist, use room-temperature ingredients. This helps them mix better. Mix the butter and sugar until light and fluffy. This adds air and makes the cake rise. Avoid overmixing when you add the flour. Overmixing can make your cake tough. Keep an eye on baking time. Every oven is different, so check early to avoid overbaking. You can change the recipe to fit your taste. For a twist, try adding a cup of chopped apples or peaches. You can also swap blueberries for raspberries or blackberries. If you want a nutty flavor, use walnuts instead of pecans. For a dairy-free option, replace buttermilk with almond milk mixed with vinegar. Serve your coffee cake warm for the best taste. Dust it with powdered sugar for a sweet look. Pair it with fresh whipped cream for a treat. A scoop of vanilla ice cream is great too. This cake goes well with a cup of coffee or tea. Enjoy it for breakfast, brunch, or dessert. For the full recipe, check out the Ultimate Blueberry Coffee Cake. {{image_4}} You can swap blueberries for other fruits in this coffee cake. Strawberries, raspberries, or blackberries work well. Just make sure to adjust the quantity to about two cups. This change can create a fun twist on the flavor. To make the coffee cake gluten-free, use a gluten-free flour blend. You can find many good options at stores. Also, check if your baking powder is gluten-free. This switch allows everyone to enjoy this treat. Seasonal fruits can add unique tastes. In fall, try adding diced apples and a pinch of nutmeg. In winter, consider using cranberries for a tart kick. You can blend flavors to create your own seasonal favorites. This way, each bite remains exciting and fresh. For the full recipe, check the link. To keep your coffee cake fresh, place it in an airtight container. This helps maintain its moist texture. Store it at room temperature for up to three days. If you need to keep it longer, refrigerate it. Just remember, refrigeration may dry it out a bit. Freezing is a great option for coffee cake. First, let it cool completely. Then, wrap it tightly in plastic wrap. After that, place it in a freezer-safe bag or container. It can stay fresh in the freezer for up to three months. When you're ready to enjoy it, just thaw it at room temperature. Reheating your coffee cake can bring back its fresh taste. To reheat, preheat your oven to 350°F (175°C). Place the cake in the oven for about 10-15 minutes. This warms it through and keeps it soft. If you're in a hurry, you can use the microwave. Heat it in short bursts of 10-15 seconds until warm. Enjoy every bite of your Ultimate Blueberry Coffee Cake! If you do not have buttermilk, you can make a quick substitute. Mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for about 5 minutes. This will create a tangy milk that works well in baking. You can also use plain yogurt or sour cream, thinned with a little milk. To add moisture, consider a few options. Use more buttermilk or add an extra egg. You can also include a bit of applesauce or yogurt in the batter. These ingredients not only add moisture but also enhance the flavor. Remember to avoid overmixing the batter to keep the cake tender. Yes, you can use frozen blueberries. Just make sure to rinse them under cold water and drain them well. Do not thaw them before adding them to the batter. This helps them keep their shape and prevents the batter from turning blue. The cake will still taste great with frozen berries. To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, your cake is ready. If it comes out wet with batter, bake it a little longer. The edges will also start to pull away from the pan when it is done. You learned about making a delicious coffee cake. We covered ingredients, measurements, and tools. I detailed the steps for prepping, mixing, and baking. You also found tips for better texture and flavor. Plus, we explored fun variations and storage methods. With this guide, you can bake with confidence. Enjoy sharing your coffee cake!

Ultimate Blueberry Coffee Cake

Indulge in the deliciousness of Ultimate Blueberry Coffee Cake that combines sweet blueberries and a hint of lemon zest for a delightful treat. This easy recipe features a fluffy texture and a crunchy cinnamon topping perfect for breakfast or a cozy afternoon snack. Follow our simple steps to create this mouth-watering dessert that everyone will love. Click through to uncover the full recipe and elevate your baking game today!
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Ingredients
  

1 cup all-purpose flour

1 cup whole wheat flour

1 cup granulated sugar

½ cup unsalted butter, softened at room temperature

2 large eggs, at room temperature

1 cup buttermilk, at room temperature

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon pure vanilla extract

2 cups fresh blueberries, rinsed and drained

1 teaspoon freshly grated lemon zest

½ cup packed light brown sugar

½ teaspoon ground cinnamon

½ cup chopped pecans (optional, for extra crunch)

Instructions
 

Begin by preheating your oven to 350°F (175°C). Prepare a 9x13 inch baking pan by greasing it lightly with butter and dusting it with flour to prevent sticking.

    In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together on medium speed until the mixture is light and fluffy, which should take about 3-5 minutes.

      Introduce the eggs to the mixture one by one, ensuring each egg is well incorporated before adding the next. Once mixed, add the vanilla extract and grated lemon zest, stirring just until combined.

        In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt until well combined.

          Gradually mix the dry ingredients into the wet mixture, alternating with the buttermilk. Start and end with the flour mixture, mixing just until no dry flour remains in the batter—avoid overmixing for a tender cake.

            Carefully fold the fresh blueberries into the batter with a spatula or wooden spoon, being gentle to prevent them from mashing.

              Pour half of the batter into the prepared baking pan, spreading it out evenly. In a small bowl, combine half of the brown sugar and ground cinnamon (add pecans if using), then sprinkle this mixture generously over the batter.

                Pour the remaining batter on top and spread it evenly. Finish by sprinkling the rest of the brown sugar and cinnamon mixture over the surface of the batter.

                  Place the pan in the preheated oven and bake for about 40-45 minutes. The coffee cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

                    Once baked, remove the cake from the oven and allow it to cool in the pan for at least 15 minutes before slicing it into squares.

                      Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12

                        - Presentation Tips: For a delightful touch, serve the coffee cake warm, dusted with powdered sugar. Pair each slice with a dollop of freshly whipped cream or a scoop of creamy vanilla ice cream for an indulgent treat that will impress your guests!