Blueberry Coffee Cake Recipe
This Blueberry Coffee Cake Recipe is so simple but delicious. It comes together in just one bowl and uses ingredients you most likely already have in your pantry. Use whatever berries you have!
Servings: 10
Equipment
Ingredients
- 3 large eggs
- ½ cup sugar
- 1 teaspoon pure vanilla extract
- ⅓ cup avocado oil or any
- 1 ¼ cup all-purpose flour
- 2 teaspoons baking powder
- ¼ tsp baking soda
- 2 cups blueberries or any berry
Instructions
- Add the eggs, sugar, and pure vanilla extract to a mixing bowl.
- Whisk or use a handheld mixer to mix it until it's light and pale.
- Add the oil and mix it together. Add the flour, baking soda, and baking powder. Use a spatula to combine. Finally, gently fold in the blueberries.
- Pour it out into a springform 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
- Flour substitute: I used all purpose flour, but feel free to experiment with other types, such as whole wheat or cake flour. For gluten-free cake, use a 1:1 gluten-free flour as a substitute.
- Fruit alternatives: You can use any berry of choice - and this recipe would be just as delicious with cherries as well.
- Added moisture: Feel free to add sour cream or plain yogurt to make this Blueberry Coffee Cake Recipe more moist.
- Cake pans: I used a 9-inch springform pan, but you can also use a loaf pan or muffin tin. Just make sure to adjust the cooking time accordingly.
Nutrition
Serving: 1slice | Calories: 197kcal | Carbohydrates: 27g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 49mg | Sodium: 132mg | Potassium: 59mg | Fiber: 1g | Sugar: 13g | Vitamin A: 88IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 1mg
