This Maple & Blueberry Coffee Cake Recipe is Made of Pure Deliciousness

Berry season is my favorite, so I’ll use them in as many recipes as I can! I love how easy it is to make, and how it just screams blueberries at first sight! 

This recipe is a quick and easy breakfast option for the summer. The cake is made with maple syrup, blueberries, and coffee.

I love to make this blueberry coffee cake recipe in the summertime because it’s so easy to make and it’s a great way to use up berries that are on sale at the grocery store.

It’s also a good way to use up leftover coffee! This recipe would be perfect for an early morning breakfast or brunch with friends or family.

The reason this recipe is unique is because it combines two separate flavors in one dish, which creates a new and exciting taste. The maple coffee cake provides the sweetness while the blueberry coffee cake provides the tangy flavor.

I just went to Vancouver the other week for a bit of a vacation. We did the Grouse Grind, which was ridiculously hard, walked around Granville Island, and got lunch in Gastown.

It was a nice little relaxing break. Just wandering around, taking our time with everything. The one souvenir I brought back was this really good quality maple syrup. Nothing more Canadian, eh?  

If you are looking for something sweet and delicious, this cake is perfect for you. It will give you a burst of energy and make your day better.

Cake Ingredients:

  • 1 cup (125g) AP flour
  • 3 tbsp (16g) rolled oats
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 4 tbsp (58g) butter, softened
  • 1/3 cup (107g) maple syrup, room temperature
  • 1 egg
  • 2 tsp vanilla
  • 1/4 cup (59ml) buttermilk
  • 1 cup fresh blueberries

Instructions:

Oven 350F, butter a 1-pound loaf pan, and line with parchment paper. 

In a medium bowl, whisk together the flour, oats, baking powder, baking soda, and salt. Set aside.

In the bowl of a stand mixer, fitted with a whisk attachment, beat butter until light and fluffy. Drizzle in the maple syrup and beat until well incorporated.

Beat in the egg and vanilla. Add half of the dry mix, mix until just incorporated, then half the buttermilk, mixing again until just incorporated.

Repeat with the remaining dry mix and buttermilk. Then very gently fold in the blueberries. Scrape the batter evenly into the prepared pan and set it aside.

Topping:

  • 1/2 cup (62g) AP flour
  • 4 tbsp (58g) butter, cold and cubed
  • 1/3 cup (67g) brown sugar
  • 1/2 cup chopped walnuts
  • 1/3 cup fresh blueberries

Place the flour, butter, brown sugar, and walnuts in a food processor and pulse 20-30 times or until the topping is a bit beyond sandy/crumbly.

It should be moist-looking – on its way to being slightly doughy. Crumble 2/3 of it over the cake batter, sprinkle the blueberries on top of that, and then add the last of the crumble.

Gently press in with your fingertips. Bake for 45-50 minutes or until the top is golden and the center is set. Let the cake cool for five minutes, and then remove it from the pan to cool on a rack.

A slight variation of a Heidi Swanson Recipe

Notes On This Recipe:

Maple and blueberry coffee cake is a delicious dessert that is perfect for any occasion. It’s soft and moist, with a very subtle maple flavor and a sweet, fruity taste of blueberries. This recipe is perfect for special occasions like birthdays, Christmas, Thanksgiving and more!

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