Pour the batter into the 9x13 baking pan.īake at 375'F for 30-38 minutes or until top is slightly golden brown and a toothpick inserted into the cake comes out clean. This is also why frozen berries are preferred. The more you stir the more the batter will turn "blue" from the berries, so don't over mix. Add the blueberries and stir until just combined. Combine all of the dry ingredients in a separate bowl and then add the dry ingredients to the wet ingredients and stir well. In a large bowl combine all of the wet ingredients. Preheat the oven to 375'F and grease a 9x13 baking pan. Wash blueberries in cold water and spread out onto paper towels and gently pat dry. Combine 2 cups flour, baking powder, baking soda, salt, nutmeg, and cinnamon. 1/2 cup unsweetened apple sauce (you can use a 4 ounce "lunch size" container)Ģ cups fresh or frozen blueberries (frozen is preferred) Grease and flour a 9 inch x 13 inch x 2 inch baking pan.4 Tablespoons butter, melted (unsalted butter is preferred).Hope you enjoy! Blueberry Coffee Cake Recipe Feel free to weigh in by commenting below if you find that fresh or frozen works better for you. First of all it's easy to keep a bag of frozen berries in the freezer but also the frozen berries keep more intact when they are stirred in. When it comes to the berries, I actually prefer to use frozen blueberries instead of fresh, although either will work fine. Although buttermilk can be easily substituted I prefer to just call a spade a spade and use milk and lemon juice for this coffee cake. Isn't that how a blueberry coffee cake recipe should turn out? You'll get just that with this recipe that calls for ingredients you can easily keep in the house.Ī lot of coffee cake recipes call for buttermilk which isn't an ingredient that many people routinly keep in their fridge.
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