Blueberry Coffee Cake With Frozen Blueberries Recipe [FULL GUIDE]

Hey there, cake lover! If you’re on the hunt for a cozy, flavorful treat that pairs perfectly with your morning coffee (or afternoon tea, or heck, even a midnight snack), then this Blueberry Coffee Cake with Frozen Blueberries is about to become your new obsession. Imagine biting into a soft, buttery cake studded with juicy, slightly tart blueberries – but here’s the twist: we’re using frozen blueberries! That means you can whip this up anytime, even when fresh berries aren’t in season.

Why is this coffee cake so special? It’s got this perfect balance of tender crumb, a little cinnamon-spiced streusel topping that adds crunch, and those juicy pops of berries that burst in your mouth. Plus, it’s surprisingly simple to make. Whether you’re an experienced baker or just dipping your toes into the baking world, this recipe has got your back.

So, pull up a chair, grab your mixing bowl, and let’s chat about making a coffee cake that feels like a warm hug on a plate.

Blueberry Coffee Cake With Frozen Blueberries Recipe

Here’s the deal: this recipe takes a classic blueberry coffee cake and makes it even more accessible by using frozen berries. Frozen blueberries are fantastic because they’re picked at peak ripeness and flash-frozen, so they retain loads of flavor and nutrients. No need to stress about the freshness of fruit – you can bake this any day of the year.

The cake itself is moist, buttery, and speckled with these vibrant blueberries that soften and meld into the batter during baking, creating little pockets of juicy goodness. On top, a cinnamon-sugar streusel adds texture and that unmistakable coffee cake charm.

Ingredients Needed

Alright, let’s get to the good stuff – the ingredients! Don’t worry, this list is straightforward and uses pantry staples, plus frozen blueberries, of course. Here’s what you’ll need:

• Frozen Blueberries: About 1 to 1.5 cups, straight from the freezer (no need to thaw!)
• All-Purpose Flour: 2 cups, for that tender but sturdy cake structure
• Granulated Sugar: 3/4 cup for sweetness
• Brown Sugar: 1/4 cup, adds moisture and a subtle caramel note
• Baking Powder: 2 teaspoons, helps the cake rise beautifully
• Salt: Just a pinch to balance the sweetness
• Ground Cinnamon: 1 teaspoon, essential for that cozy warmth
• Unsalted Butter: 1/2 cup (1 stick), softened – adds richness and tenderness
• Eggs: 2 large, for binding and structure
• Vanilla Extract: 2 teaspoons, because vanilla is always a winner in desserts
• Milk or Buttermilk: 3/4 cup – buttermilk is ideal for tang and moisture, regular milk works too
• Optional Streusel Topping Ingredients: Brown sugar, cinnamon, flour, and butter (for that crunchy topping)

How To Make Blueberry Coffee Cake With Frozen Blueberries

Let’s get baking! I’ll walk you through the steps, making it super clear and fun:

1. Preheat the Oven & Prep Pan: Set your oven to 350°F (175°C). Grease an 8×8 inch baking pan or line it with parchment paper for easy removal.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. This ensures everything is evenly distributed, which is key to an even crumb.
3. Cream Butter and Sugars: In a large bowl, beat the softened butter with granulated and brown sugars until light and fluffy. This creaming step traps air and makes your cake tender.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract. The mixture will look smooth and creamy – like a promise of deliciousness.
5. Combine Wet and Dry: Slowly add the dry ingredients alternately with the milk or buttermilk, starting and ending with the dry mix. Stir gently until just combined – don’t overmix or your cake could get tough.
6. Fold in Frozen Blueberries: Here’s the magic! Fold the frozen blueberries gently into the batter. They’ll release a bit of juice but keep the batter lovely and purple-speckled.
7. Prepare the Streusel (Optional): Combine brown sugar, flour, cinnamon, and cold butter in a small bowl. Use your fingers or a fork to mix until crumbly. Sprinkle generously on top of the batter.
8. Bake: Pour batter into your pan, spread evenly, and pop it into the oven. Bake for about 40-45 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
9. Cool & Serve: Let the cake cool in the pan for 15 minutes, then slice and serve warm or at room temperature with a cup of your favorite coffee or tea.

Ingredient Science Spotlight

Ever wonder why some coffee cakes turn out crumbly or dry while others are moist and tender? Let’s geek out for a moment and talk ingredient science – it’s fun, I promise!

• Frozen Blueberries: When added frozen, the berries don’t bleed as much immediately into the batter, keeping those vibrant purple bursts throughout the cake. As they bake, they soften and release juices slowly, creating moist pockets that make each bite interesting.
• Butter and Sugar Creaming: Beating butter and sugar traps tiny air bubbles. These bubbles expand in the oven, helping your cake rise and become fluffy rather than dense.
• Buttermilk vs. Milk: Buttermilk contains acid (lactic acid) which reacts with the baking powder to create extra lift and a tender crumb. Plus, it adds a subtle tanginess that complements the sweetness of blueberries.
• Baking Powder: This leavens the cake, releasing carbon dioxide gas during baking to make the cake rise.
• Cinnamon: Besides flavor, cinnamon can also slightly inhibit bacterial growth, making your cake fresher longer (though it’s best eaten quickly anyway!).

Expert Tips

Want to bake this like a pro? Here are some tips that’ll have you impressing friends and family:

• Don’t Thaw the Blueberries: Keep them frozen until you fold them into the batter to prevent the cake from turning purple or soggy.
• Use Room Temperature Ingredients: Butter, eggs, and milk at room temp mix more evenly, resulting in a smoother batter.
• Avoid Overmixing: Stir just until combined to keep the crumb light and tender.
• Adjust Baking Time if Using a Different Pan: Thinner pans might bake faster; thicker pans take longer. Start checking your cake around 35 minutes.
• Cool Slightly Before Slicing: It helps the cake set, making slicing cleaner.

Recipe Variations

Feeling adventurous? Here are some tasty twists and turns you can try:

• Add Lemon Zest: A teaspoon of lemon zest in the batter adds a fresh citrus zing that brightens the flavors.
• Swap Blueberries for Other Frozen Fruits: Raspberries, blackberries, or mixed berries all work well.
• Glaze It: Drizzle a simple lemon or vanilla glaze over the cooled cake for extra sweetness and presentation.
• Make It Gluten-Free: Use a 1-to-1 gluten-free flour blend instead of all-purpose flour.
• Add Nuts: Chopped walnuts or pecans in the streusel topping add extra crunch.

Final Words

So there you have it – a Blueberry Coffee Cake with Frozen Blueberries recipe that’s perfect for any season, any occasion, and any level of baking skill. The use of frozen blueberries makes it incredibly convenient, and the combination of buttery cake, tart berries, and cinnamon streusel is just dreamy.

If you’ve been craving something sweet and comforting to pair with your morning cup or just need a quick, satisfying dessert, this coffee cake is your answer. It’s versatile, forgiving, and utterly delicious. Trust me, once you try it, you’ll be hooked!

FAQs

Can I Use Frozen Blueberries In A Coffee Cake Recipe?

Yes, you can use frozen blueberries in a coffee cake recipe. Just make sure not to thaw them before adding them to the batter. Frozen blueberries help prevent the cake from becoming too soggy, as the moisture from thawed berries can affect the texture.

How Do I Prevent The Blueberries From Sinking In The Coffee Cake?

To prevent the blueberries from sinking to the bottom of the cake, toss them in a little bit of flour before adding them to the batter. This will help coat the berries and give them better grip on the batter as it bakes.

Can I Substitute Fresh Blueberries For Frozen Blueberries In This Recipe?

Yes, you can substitute fresh blueberries for frozen ones. Fresh blueberries will not release as much moisture as frozen berries, so you may notice a slightly different texture, but the cake will still be delicious.

What Is The Best Way To Store Leftover Blueberry Coffee Cake?

Store leftover blueberry coffee cake in an airtight container at room temperature for up to 2-3 days. If you want to store it for longer, you can refrigerate it or freeze individual slices for later enjoyment.

Can I Make The Blueberry Coffee Cake Ahead Of Time?

Yes, you can make the blueberry coffee cake ahead of time. Bake it the day before you plan to serve it, and store it covered at room temperature. You can also freeze the cake before baking and then bake it fresh when you’re ready.

How Can I Make My Blueberry Coffee Cake More Moist?

To make your blueberry coffee cake more moist, try adding sour cream or yogurt to the batter. These ingredients help retain moisture and create a tender crumb. You can also reduce the baking time slightly to avoid over-baking.

Can I Use A Different Type Of Flour In This Recipe?

Yes, you can substitute all-purpose flour with other types of flour like whole wheat flour, almond flour, or gluten-free flour. Keep in mind that using alternative flours may slightly change the texture and flavor of the cake.

What Can I Use If I Don’t Have Sour Cream For The Coffee Cake?

If you don’t have sour cream, you can substitute it with an equal amount of plain Greek yogurt or buttermilk. Both will provide similar moisture and tang to the recipe.

Can I Make A Streusel Topping For My Blueberry Coffee Cake?

Yes, you can add a streusel topping to your blueberry coffee cake for extra texture and flavor. Combine flour, sugar, butter, and cinnamon to make the topping, and sprinkle it on the batter before baking.

What Is The Best Way To Serve Blueberry Coffee Cake?

Blueberry coffee cake is best served warm or at room temperature, with a cup of coffee or tea. For an extra indulgence, you can serve it with a dollop of whipped cream or a drizzle of glaze.