Blueberry Coffee Cake

Blueberry Coffee Cake is a deliciously light and flavorful dessert perfect for any occasion. With its tender crumb, bursting fresh blueberries, and a cinnamon-scented streusel topping, this cake offers a comforting treat that's easy to prepare for someone with Chronic Kidney Disease in need of a low sodium diet. Ideal for a cozy weeknight meal or a weekend brunch, it combines simple ingredients in a straightforward recipe, making it a delightful addition to your baking repertoire.

The moist Blueberry Coffee Cake is light yet rich, filled with fresh and juicy blueberries that add a burst of freshness. The cinnamon streusel topping provides a delightful crunch and a hint of spice, perfectly complementing the sweetness of the cake. This recipe is easy to follow, making it accessible even for novice bakers. Whether served for breakfast, brunch, or dessert, this cake is a crowd-pleaser that brings a touch of home-baked goodness to any table.

If you like to try different desserts, give this Strawberry Rhubarb Bars a try or these other Kidney Friendly Desserts. This Blueberry Coffee Cake is a part of our Healthy Picnic Recipes for July. We also made Cornbread Taco Bake, Spicy Cucumber Salad, and Baked Beans with Ground Beef.

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Ingredients

This Blueberry Coffee Cake recipe is made with simple yet delicious ingredients that come together to create a comforting and flavorful treat. Here's a quick look at what you'll need:

Streusel Topping

  • Packed light brown sugar - Adds sweetness and a hint of molasses.
  • All purpose flour - Creates the crumbly texture for the topping.
  • Ground cinnamon - Infuses the topping with warm, spiced flavor.
  • Unsalted butter - Provides richness and helps form the streusel crumbs.

For the cake

  • All purpose flour - Forms the base of the cake batter.
  • Granulated sugar - Sweetens the cake and helps with browning.
  • Baking powder - Leavens the cake, making it light and fluffy.
  • Unsalted butter - Adds richness and moisture to the cake.
  • Almond milk - Contributes to the cake's moisture with a subtle nutty flavor.
  • Buttermilk - Adds tanginess and tenderizes the cake.
  • Egg - Binds the ingredients together and adds structure.
  • Vanilla extract - Enhances the overall flavor with its sweet aroma.
  • Fresh blueberries - Bursts of juicy fruitiness throughout the cake.

See recipe card for quantities.

Instructions

Before you dive into making this Blueberry Coffee Cake, take a moment to review the essential steps. This guide will walk you through creating both the cinnamon-streusel topping and the tender, blueberry-filled cake batter. Follow these instructions to ensure a delightful and hassle-free baking experience.

1. Preheat the oven to 375'F. Grease and lightly flour a 8x11.5 in baking dish.

2. Make the streusel: Combine the brown sugar, flour, and cinnamon together in a medium bowl. Add the chunks of butter, and "cut" them in using a knife or a fork. [You add them and then cut them in the mixture with a fork by pressing down repeatedly until it's a chunky mixture. You can slice with a butter knife and do the same process repeatedly to make a crumbly topping].

3. Make the cake: In a medium bowl, mix together the flour and baking powder and set aside.

4. In another bowl, mix together the sugar and butter until creamy, about 2 minutes.

5. Add the egg and beat until mixed together. Add the vanilla extract and mix together.

6. Add half the milk and half the flour and mix together on low speed.

8. Add the berries to the mixture and fold gently with a rubber spatula until evenly mixed.

9. Transfer to the prepared pan, and sprinkle the streusel topping evenly over the batter.

7. Add the other half of the milk and flour and mix together on low speed, scraping the sides of the bowl with a spatula. Try to not overly mix the batter.

10. Bake for 60-75 minutes in oven until golden brown around the edges and a toothpick comes out of the center clean. Let cool for about 20 minutes then cut into 12 pieces and serve.

Hint: To make your blueberry coffee cake extra moist and flavorful, toss the blueberries in a little flour before folding them into the batter. This helps prevent them from sinking to the bottom and distributes the berries evenly throughout the cake..

Substitutions

If you need to make some changes to the ingredients list, here are a few easy substitutions to keep your easy Blueberry Coffee Cake recipe just as delicious:

  1. Almond milk - You can use regular milk or any other plant-based milk, such as soy or oat milk, if you prefer.
  2. Buttermilk -  If you don't have buttermilk, mix regular milk with a teaspoon of lemon juice or vinegar and let it sit for a few minutes.
  3. Fresh blueberries - Frozen blueberries can be used as a substitute; just make sure to thaw and drain them well before adding to the batter.

This Blueberry Coffee Cake delivers a perfect balance of light, fluffy cake and flavorful, crunchy streusel. Whether you serve it for a cozy family breakfast or a delightful dessert, it's sure to become a favorite in your home for anyone who needs a low sodium or low potassium dessert.

Variations

If you're looking to put your own spin on this classic Blueberry Coffee Cake, here are some delightful variations to try:

  1. Mixed Berry Coffee Cake - Substitute half the blueberries with raspberries or blackberries for an extra burst of flavor.
  2. Lemon Blueberry Coffee Cake - Add the zest of one lemon to the cake batter and a teaspoon of lemon juice for a refreshing citrus twist.
  3. Nutty Blueberry Coffee Cake - Fold in a half cup of chopped nuts, like walnuts or pecans, into the streusel topping for added crunch and flavor.

These variations offer exciting ways to enjoy an already delicious Blueberry Coffee Cake, giving you the flexibility to customize it to your taste.

If you love berries, then give this Mixed Berry Galette a try!

Storage

For keeping your Bluedberry Coffee Cake recipe fresh and delicious, here are three storage options:

  1. Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days.
  2. Refrigeration: Keep the cake in the refrigerator in an airtight container, where it will stay fresh for up to a week.
  3. Freezing: Wrap individual slices in plastic wrap and place them in a freezer-safe bag or container; the cake can be frozen for up to 3 months. Thaw at room temperature before serving.

Top tip

To ensure your recipe for Blueberry Coffee Cake remains moist and tender, avoid over mixing the batter. Mix just until the ingredients are combined to keep the cake light and fluffy.

FAQs for Moist Blueberry Coffee Cake

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Ensure all other ingredients are also gluten-free.

How do I know when the cake is fully baked?

The cake is done when the edges are golden brown and a toothpick inserted into the center comes out clean or with a few crumbs clinging to it.

Other Kidney Friendly Desserts

Looking for other recipes like this? Try these:

Other Kidney Friendly Side Dishes

These are my favorite dishes to serve with Blueberry Coffee Cake:

If you tried this Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!

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Recipe

Blueberry Coffee Cake

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Indulge in delight with our Blueberry Coffee Cake! This moist and tender cake is bursting with juicy blueberries and topped with a buttery streusel crumble. Perfect for breakfast or as a sweet treat with your afternoon coffee, it’s a delightful way to enjoy a touch of berry goodness.

  • Author: Mathea Ford, MBA, RDN, LD
  • Prep Time: 20
  • Cook Time: 75
  • Total Time: 1 hour 35 minutes
  • Yield: 12 Servings 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
  • Diet: Low Salt

Ingredients

Units Scale

Streusel Topping

  • 4 tbsp packed light brown sugar
  • ½ cup all purpose flour
  • 1 tsp ground cinnamon
  • 3 tbsp unsalted butter, cold, cut into small (½in chunks)

For the cake

  • 2 cups all purpose flour
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • 4 tbsp unsalted butter, at room temperature
  • ¾ cup almond milk
  • ¼ cup buttermilk
  • 1 egg
  • ½ tsp vanilla extract
  • 2 cups fresh blueberries

Instructions

  1. Preheat the oven to 375'F. Grease and lightly flour a 8x11.5 in baking dish.
  2. Make the streusel: Combine the brown sugar, flour, and cinnamon together in a medium bowl. Add the chunks of butter, and "cut" them in using a knife or a fork. [You add them and then cut them in the mixture with a fork by pressing down repeatedly until it's a chunky mixture. You can slice with a butter knife and do the same process repeatedly to make a crumbly topping].
  3. Make the cake: In a medium bowl, mix together the flour and baking powder and set aside.
  4. In another bowl, mix together the sugar and butter until creamy, about 2 minutes.
  5. Add the egg and beat until mixed together. Add the vanilla extract and mix together.
  6. Add half the milk and half the flour and mix together on low speed.
  7. Add the other half of the milk and flour and mix together on low speed, scraping the sides of the bowl with a spatula. Try to not overly mix the batter.
  8. Add the berries to the mixture and fold gently with a rubber spatula until evenly mixed.
  9. Transfer to the prepared pan, and sprinkle the streusel topping evenly over the batter.
  10. Bake for 60-75 minutes in oven until golden brown around the edges and a toothpick comes out of the center clean. Let cool for about 20 minutes then cut into 12 pieces and serve.

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