A delicious coffee cake studded with bursting blueberries, topped with a crumble topping, and a coffee spiked glaze. Yum!
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Cake For Breakfast
One could argue that cake comes in many forms for breakfast: pancakes, muffins…even waffles are really just griddled cake batter! But I’m here to argue that this Blueberry Breakfast Cake with Coffee Glaze is the ultimate way to enjoy cake in the morning!
Bursting blueberries stud a tender almond-scented cake with a sweet crunchy topping, which is drizzled with a sweet glaze made with Cameron’s Coffee Blueberry Muffin Coffee! The coffee is infused with delicious flavor making it taste like a blueberry muffin, which makes the glaze the perfect topping for this unbelievable cake.
What Is Coffee Cake?
Coffee cake is a tender cake that is commonly served for breakfast and brunch, and typically served with coffee (thus, the name!). It is typically flavored with a variety of spices or fruit, and topped with a butter and flour streusel topping. A sweet glaze is another common flavor oolong for the deliciously tender “breakfast cake”.
How To Make Blueberry Muffin Coffee Cake with Coffee Glaze
Coffee cake can be made with yeast, which will offer a denser and more bread-like texture. Alternatively, the cake can be leavened with baking soda or baking powder, yielding a softer and more cake-like crumb. This is the way I like making my coffee cakes, not only because the final result is more delicious in my opinion, but it’s far easier!
For the Blueberry Muffin Coffee Cake:
- Preheat oven to 350 degrees. Grease a 9-inch cake pan with butter.
- Combine dry ingredients in a medium bowl, whisking to combine, set aside.
- In a separate bowl, combine butter and sugar. Use a hand mixer to combine them completely. Add extracts and eggs, and continue mixing until everything us incorporated.
- Add 1/3 of the dry ingredients and mix until just combined. Add half of the buttermilk, and mix until combined. Continue alternating ingredients until everything is just mixed together. Fold in blueberries.
- Pour batter into prepared baking pan and top with demerara sugar and bake for 45 minutes, or until cake is golden brown and a cake tester inserted comes out clean. Allow to cool for 10 minutes in the pan, then remove from pan and transfer to cooling rack.
For the Coffee Glaze:
- Combine the powdered sugar, creamy, and coffee in a medium bowl. Whisk to completely combine. Drizzle glaze over *completely* cooled coffee cake (important, or it won’t firm up!). Slice, serve, and enjoy!
Take Your Coffee Cake To The Next Level
The base of this delicious coffee cake can serve as a blank canvas, allowing you to personalize it to your liking! Here are a few ideas to make your coffee cake the absolute best:
- Fresh Fruit: Adding fruit to your coffee cake is an excellent way to infuse excellent flavor and introduce seasonal ingredients. As the cake bakes, the fruit softens and its flavors concentrate within the cake. If blueberries aren’t your favorite (or they aren’t in season), try raspberries, strawberries, blackberries, apples, or pears. Even dried or frozen fruit works well also!
- Pastry Flour: I find that using pastry flour provides an incredible crumb in this tender cake. Pastry flour is lower protein than other flours, yielding a finer crumb. If you don’t have pastry flour, don’t worry – this coffee cake will be just as delicious with all purpose flour!
- Demerera Sugar Topping:
Topping the cake batter with a larger flake sugar such as Demerara, adds a deliciously sweet crunch to the coffee cake. Turbinado sugar is an excellent option as well!
- Coffee Glaze: Coffee cake is traditionally topped with a sweet and drippy glaze, and this recipe is no exception! However, the addition of Cameron’s Coffee Blueberry Muffin coffee infuses delicious coffee flavor, making the “coffee cake” a bit more literal!
Tools To Make Blueberry Muffin Coffee Cake
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Blueberry Muffin Coffee Cake with Coffee Glaze
Equipment
- 1 9 inch cake pan
Ingredients
For The Blueberry Muffin Coffee Cake:
- 1 1/2 cups pastry flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 2/3 cup sugar
- 8 Tbsp unsalted butter, room temperature
- 1 tsp almond extract
- 1/2 tsp vanilla extract
- 2 eggs
- 1 1/4 cups buttermilk
- 1 cup fresh blueberries
- 1-2 Tbsp demerara sugar
For the Coffee Glaze:
- 1 cup powdered sugar
- 2 tsp heavy cream
- 2 tsp Cameron's Coffee Blueberry Muffin coffee, strongly brewed
Instructions
For the Blueberry Muffin Coffee Cake:
- Preheat oven to 350 degrees. Grease a 9-inch cake pan with butter.
- Combine dry ingredients in a medium bowl, whisking to combine, set aside.
- In a separate bowl, combine butter and sugar. Use a hand mixer to combine them completely. Add extracts and eggs, and continue mixing until everything us incorporated.
- Add 1/3 of the dry ingredients and mix until just combined. Add half of the buttermilk, and mix until combined. Continue alternating ingredients until everything is just mixed together. Fold in blueberries.
- Pour batter into prepared baking pan and top with demerara sugar and bake for 45 minutes, or until cake is golden brown and a cake tester inserted comes out clean. Allow to cool for 10 minutes in the pan, then remove from pan and transfer to cooling rack.
For the Coffee Glaze:
- Combine the powdered sugar, creamy, and coffee in a medium bowl. Whisk to completely combine. Drizzle glaze over *completely* cooled coffee cake (important, or it won't firm up!). Slice, serve, and enjoy!