Maple Blueberry Coffee Cake

Summer is all about berries for me, so the more recipes I can cram them into, the better! This Maple Blueberry Coffee Cake is such a winner because of how easy it is to make and how it just explodes with blueberries at first sight!

The batter is a simple butter cake mixture infused with maple syrup which really makes it special. A whole pile of blueberries is generously tumbled on top of the batter just before baking. Some of them sink into the batter as it bakes and others stay at the surface. A sprinkle of sugar over the berries helps them bake up into jammy goodness.

This cake has so many purposes - it's perfect for a weekday or the weekend! Simple enough to whip up on a Tuesday but also special enough to serve at Sunday brunch. It keeps well in the fridge for up to 5 days and is best served warmed up or at room temperature.

You could also try it with pitted sweet cherries or blackberries!

WHAT IS COFFEE CAKE?

Coffee cake, most of the time, does not actually contain any coffee! It refers to a buttery sweet cake that is usually baked in a single layer round or square pan, or even a bundt pan. It often can have a crumble topping or crumble swirl through the middle. It is intended to be eaten alongside a cup of coffee or tea, hence the name. It is generally less sweet than say a birthday cake since it doesn't have frosting which is why it is considered acceptable to eat mid-day or during brunch or breakfast.

CAN YOU USE FRESH OR FROZEN BLUEBERRIES FOR THIS MAPLE BLUEBERRY COFFEE CAKE?

You can use either! Fresh blueberries are ideal because their cell walls are still intact and the juices are kept inside until they are penetrated by heat. They also won’t bleed into your batter like frozen blueberries would.

Frozen blueberries still work wonderfully though! Just make sure that you do not defrost them because all of the juice will leach out. When using frozen berries, you may need to add another 5 minutes to the baking time since it will cool down the surface of the batter significantly.

If you love cakes and muffins, check out these recipes:

Moist Chocolate Fudge Swirl Banana Muffins

Banana Blueberry Oat Muffins

Chocolate Swirl Pumpkin Spice Muffins

Whole Wheat Chocolate Banana Muffins

Best Banana Oat Muffins

Juicy Peach & Blueberry Muffins

Bakery Style Quadruple Chocolate Hazelnut Muffins

Spiced Sweet Potato Pie Muffins

Maple Blueberry Coffee Cake

Christina Marsigliese

A simple buttery, moist single layer cake loaded with blueberries that's perfect for breakfast, brunch or dessert!

5 from 3 votes

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Servings 8 servings

Ingredients

  

• ½ cup 113g unsalted butter, at room temperature
• ½ cup 110g packed dark brown sugar
• ¼ cup 50g granulated sugar
• 1 teaspoon 5ml vanilla extract
• 2 large eggs at room temperature
• ⅓ cup 80ml pure maple syrup
• 1 ¼ cups 180g all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup 45g quick oats
• ½ cup 120ml Greek yogurt (not fat free)
• 1 cup 113g fresh or frozen blueberries

Instructions

 

• Preheat oven to 350°F. Lightly butter the sides of an 8-inch round springform pan and dust with flour, tapping out the excess. Line the base with a round of parchment paper.
• Combine butter, brown sugar, granulated sugar and vanilla in a large mixing bowl and beat with an electric hand mixer for 2 minutes until pale and fluffy. Beat in eggs one at a time until the mixture is smooth. Add maple syrup and mix until creamy.
• Sift together flour, baking powder, baking soda and salt in a separate large bowl. Add oats and stir to combine. Add half of this flour mixture to the butter mixture and start mixing on low speed until mostly incorporated. Add the yogurt and mix until smooth. Fold in the remaining flour mixture by hand until just combined.
• Spread the thick batter into the prepared pan making a slight depression in the center using the back of a spatula so that it is slightly higher around the edges. Scatter blueberries evenly all over the surface and bake for 40-50 minutes until a skewer inserted into the center comes out clean. Makes 8-10 servings. Best served warm!

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