Debbie’s Blueberry Coffee Cake is the cake that my daughter’s new mother-in-law made for the wedding. Debbie is the mother of my daughter’s new husband and turns out she is a great cook. As you all may have known, my daughter got married a couple of months ago in Orlando and we all stayed in a house we rented from Reunion Resort. Here are some pictures from the wedding. There were a total of 21 people staying in the house and we had to make a lot of food. We also made all the food for the wedding day. At the wedding Debbie was a tremendous help to me and she made this scrumptious blueberry coffee cake for one of the wedding breakfasts.
You can make this cake in a number of ways. Debbie used a rectangular baking pan. When I recreated this recipe I decided to use a bundt cake pan. I followed the same procedure she used but the pan was different. Next time I will use the rectangular baking pan and see if that makes a difference. Everyone loved her cake. I changed the cake slightly and used a sugar glaze on the cake but her version was for a butter cream frosting. I think the butter cream frosting is a better choice so I included a recipe for butter cream frosting here.
Looking at the inside of Debbie’s Blueberry Coffee Cake, you can see the two layers and the blueberries, brown sugar, butter and the nuts in the middle. In the cake batter sour cream was added and I think it makes the cake very moist. Don’t these pictures make you want to have a piece of this cake right now?
It’s one of those cakes that you could eat anytime and not just for breakfast.
Blueberries, brown sugar, nuts and sour cream make this cake Blueberry Coffee cake special.
10 minPrep Time
45 minCook Time
55 minTotal Time
- 1/2 cup brown sugar
- 1/2 cup chopped nuts
- 1 cup blueberries (fresh or frozen)
- 2 tablespoons firm butter
- 1 pkg. white cake mix
- 3 eggs
- 1 cup sour cream
- Butter Cream Frosting:
- 1 cup softened butter (2 sticks)
- 3-4 cups confectionary sugar, sifted
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- 3-4 tablespoons cream or milk
- Cut butter into 1/3 cup of the dry cake mix and mix until crumbly. Mix in brown sugar and nuts and set aside.
- Beat eggs slightly with a fork and stir in sur cream.
- Mix in remaining cake mix (batter will be lumpy).
- Stir in blueberries
- Spread 1/2 batter in cake pan, sprinkle on brown sugar mixture, spread remaining batter on top.
- Bake Cake for 45-50 minutes.
- Cool for 10 minutes.
- Remove from pan and drizzle with butter cream frosting.
- For the Butter Cream Frosting, beat your butter for a few minutes. Add the confectionary sugar and beat on low speed until incorporated. Add salt, vanilla, and cream or milk and beat on high until fluffy. Add enough milk to make the frosting creamy or more if you want to drizzle it on the baked cake.