Easy Blueberry Coffee Cake

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To be honest my blueberries were going bad and I thought I would just try to incorporate them into a very simple coffee cake batter, I crossed my fingers and hoped for the best. It was so delicious and absolutely perfect and I didn’t have to waste any of my blueberries that were going soft on me. You can absolutely use any berry of choice and this would be just as delicious with cherries as well. I have not tried this recipe with any other type of flour but if you do let me know in the comments below. These are the types of cakes that my grandma used to make and they were always the best because they only required a few ingredients in a bowl. Every time I tell someone to fold something in I get a million comments that it’s a Schitt’s Creek reference and you all laughing about it in the comments. For this Easy Blueberry Coffee Cake you will need:

Easy Blueberry coffee cake

You can absolutely use any berry of choice and this would be just as delicious with cherries as well. I have not tried this recipe with any other type of flour but if you do let me know in the comments below.
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Author: The Modern Nonna
Prep Time: 8 minutes
Cook Time: 35 minutes

Ingredients 

  • 3 large eggs
  • ½ cup sugar
  • 1 tsp pure vanilla extract
  • cup avocado oil — or any
  • 1 ¼ cup all-purpose flour
  • 2 tsp’s baking powder
  • ¼ tsp baking soda
  • 2 cups blueberries — or any berry

Instructions 

  • Add the eggs, sugar, and pure vanilla extract to a bowl.
  • Whisk or use your handheld mixer and mix it until it’s nice and light and pale.
  • Add the oil and mix it together. Add the flour, baking soda, baking powder and use a spatula to mix it together. Last but not least, add the blueberries and gently fold them in.
  • Pour it out into a pan that is sprayed and then lined with parchment paper and bake in a preheated 350°F oven for 25 to 35 minutes depending on your oven.
  • Let it cool and enjoy. I added a little bit of blueberry jam on top for the presentation but you don’t have to.

Video

Notes

Always spray and line your pan with parchment paper to ensure that nothing sticks. Feel free to add some sour cream or even yogurt to make it more moist. If you do this you will have to play around with the flour and adjust. Bake until a toothpick comes out clean. I used a 9 inch spring form pan but you can use any.
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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