I found this recipe for blueberry coffee cake in Taste of Home's Baking Book. As I have mentioned a couple of times earlier, the recipes which are featured in that magazine are perfect and it does not disappoint you at all. So this blueberry coffee cake recipe was no exception to it. I just had to make some minor changes to make it egg-free.
I was not a big blueberry fan when I first tasted it. It felt all slimy and sour. Only after I tried the vegan blueberry muffins recipe I started to develop a liking for that fruit. Ever since I have used blueberries in many baking recipes and all of it has turned out great and I especially love the eggless blueberry scones and blueberry pound cake without eggs recipe the most and of course this blueberry coffee cake recipe too.
I also make a lovely blueberry milk with these juicy berries for my kids.
My husband had picked up a box of blueberries and I was looking for recipes to use it and found this coffee cake recipe. The first thing which caught my attention was that it used only 2 tablespoons of butter and it was very easy to prepare. These days my son is so keen on helping me while baking so I have to consider the ease of preparation too while choosing a recipe. So this recipe for the coffee cake was perfect. The only change I had to do was to use unsweetened applesauce to substitute one egg and add little apple cider vinegar to make it an egg-free coffee cake and it turned out GREAT.
I don't know how many times I have baked this eggless coffee cake! It bakes out light and tender and beautiful each and every time. Because the egg free coffee cake turned out great I also tried a vegan version of it and the vegan blueberry coffee cake tastes great too.!
If you tried this Blueberry Coffee Cake recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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Recipe
Blueberry Coffee Cake
Ingredients
- 1 cup All-Purpose Flour
- ½ cup Sugar
- ¾ teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ¼ cup Unsweetened Applesauce (dry measuring)
- ½ cup Buttermilk (I used 1%)
- 2 tablespoons Butter melted
- ½ tablespoon Apple Cider Vinegar
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Almond Extract
- 1 cup Blueberries Fresh or Frozen
- ½ cup Almonds Sliced
- 1 tablespoon Brown Sugar (I used dark)
- ¼ teaspoon Ground Cinnamon
- a pinch Salt
Instructions
- Preheat oven to 350F for 15 minutes. Grease a 8 inch square baking dish. In a small bowl combine the almonds, brown sugar and cinnamon; set aside. The butter can be melted on stove top or microwave oven or even in the oven while it's preheating.
- Combine together the flour, sugar, baking powder, salt and baking soda in a large bowl.
- Measure the buttermilk in a liquid measuring cup (or any other bowl). To that add the melted butter, vinegar, extracts and applesauce. Whisk until well blended. If you add the butter while its still hot, the mixture will look curdled, but its okay.
- Stir the wet ingredients into dry ingredients until just moistened. Fold in ⅔ cup blueberries. If using frozen blueberries, do not thaw before adding to batter, because the color will bleed.
- Pour the batter into the prepared pan. Top with remaining blueberries. Sprinkle the almond mixture on top. Tap the pan lightly a couple times so that the topped blueberries and almonds sticks to the batter.
- Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool the pan on a wire rack.
- Remove the cake from the pan after 10 minutes and transfer the cake directly to the wire rack. The cake is quite light, so you will have to be very careful while tilting the pan. A couple of almonds will fall down.
My Notes
- The cake is very light (just like a cake with eggs) when kept at room temperature. It hardens up a little when stored in the refrigerator.
- If you leave the cake in the pan itself for much longer time, the bottom of the cake will become soggy from the heat and the condensation. You may also use parchment paper to line the pan before pouring the batter in to remove the cake off the pan easily.
- I think this recipe without the blueberries would make a perfect eggless white cake.
Taste & Texture
- I have baked a lot in the past one year but this blueberry coffee cake will definitely make it to the Top 5 if I prepare such a list. I'm not exaggerating here but it was unbelievably good. So good that my husband asked for seconds and had it too! This has never happened before. I didn't have almond extract, I think it would have tasted even better with it.
- This cake doesn't rise much, around ½-3/4th inch only. As for the texture, it was very light and fluffy, unusual for an egg less cake. I think the vinegar did the trick. The sweetness was perfect, the addition of almonds gave a nice crunch to the cake. The only thing to look for while baking this cake is that it's very light and has to be handled very carefully while removing from the pan.
Nutrition
This recipe has been updated and republished from the 2009 archives.
Shraddha Kothari says
Hi,
I have baked this recipe a number of times and it is always a hit. I was curious if you have tried replacing blueberry with another fruit. I was considering using apples and cranberries instead as blueberries are currently unavailable. Would the baking duration change? Thanks!!
Madhuram says
Thank you very much, Shraddha. I haven't tried this recipe with any other fruit. Diced apples might work, so do cranberries too. I don't think you will have to change the baking duration as long as you keep the measurmenet the same.
Jenn says
If I want to bring this to a meeting can I make it the night before? Should I keep it in the fridge. ? I want to serve it in the pan so not sure if the condensation on the bottom matters ?
Madhuram says
Hmm..that's a good question and I'm not sure if condensation formed when I baked this cake. If you want to serve it the pan, to be on the safer side I would line the pan with parchment paper hanging on the sides and then pour the batter, bake the cake. Remove the cake with the parchment paper. Let it cool completely. Then you will be able to take the cake off the paper. Leave the cake at room temperature on a wire rack so that the bottom is not sticking to a pan or plate and we can avoid condensation forming if the cake is moist. The next day the cake would have lost some of its moisture and now you can transfer it to the pan and take it with you.
Rebecca says
Can I use cake flour?
Madhuram says
Yes you can Rebecca.
Fan says
I'd ignored this recipe before because I assumed a coffee cake was coffee flavoured! what a mistake!! delicious.Thanks for a delicious recipe...again!
Madhuram says
Haa..haa..I too was of the same opinion initially. You're very welcome. 🙂
jai says
Hi instead of applesauce, what can I use? cant use eggs too
Madhuram says
Probably some more milk itself I guess.
Abha says
by milk here you mean buttermilk?
Madhuram says
Yes, if you want to keep it vegan.
kim says
Hi,
Will it be okay if I skip Cinnamon Powder. I have none at home..
Do we have any replacement?
Thanks
Kim
Madhuram says
Yes you can omit it Kim. It's optional but gives a good flavour.
Kim says
Hey Madhu,
Can I replace Butter with coconut oil or canola oil? and if yes, what should be the amount of oil?
Thanks again
Kim
Madhuram says
Yes you can use the same amount of oil Kim. I wouldn't use coconut oil because sometimes it solidifies.
Sangita jain says
Hi thank u for d above recepe. Kndly let me know the buttermilk used is just curd beaten and slightly thick or water added to curd n beaten like Chaas in india and of running water like thin consistency.
Secondly the batter has to be semi liquid or it will be of thick consistency.
Madhuram says
It has to be a little thick not too watery. I'm guessing semi-liquid consistency. It's a while since I baked it so don't remember it exactly.
Shanthini says
Hi.. Just tried this recipe.. Superb! I was lazy to go buy blueberries and we had so much of dates left over. So I used them instead of the blueberries. Turned out lovely. Thank you.
Madhuram says
That's great Shanthini.
Shraddha says
Brilliant recipe! Thank you! It was very flavourful.
Madhuram says
You're welcome Shradha.
Arti K says
Hi, I am waiting to try this cake.I can find blueberry in tinned form, and expensive too around 450Rs for the tin. Is there anything else that i can mix in the cake instead of blueberry to make it a less costly affair.
Lallchand Geeta says
Dear Madhuram
Thxs for this Blueberry Coffee Cake Recipe. Tried it and is great. I used oil since I haven't been able to find applesauce.
However, I made my own applesauce and used it in your Bluberry cake recipe. All else I kept the same. This time the cake became elastic and I did not like it.
Can you please tell me where I went wrong?
Thxs & Regds
Geeta
Madhuram says
Did you by any chance over mix the batter?
Bhavani says
Namaste
I am so eager to try this recipe after all the positive feedback especially since its eggless. Will definitely try it out in the morning . I am also eager to have a recipe for bread which uses unrefined flour like Chakki Atta . Please help !
Madhuram says
Thanks Bhavani. Do you want a quick bread recipe or yeast bread recipe?
SW says
Hi Madhuram, Yours is my most favorite website to go to for Vegan recipes. My children and BFF are all Vegan and your recipes are the BEST! I too love to bake and I made this Blueberry Coffee cake with Lemon Rind from about 4-5 lemons and it was very refreshing and summery. I served it with icecream for my daughter's High School graduation party!! Everyone loved it and asked for the recipe. My mother who is a good baker also loved the Eggless version. Keep up the wonderful posts!
Happy Baking/Cooking!
Madhuram says
Thank you very much SW for the feedback and generous compliments. Do come back for more recipes!
Aarthi says
I am unable to find almond extract in the stores. And all the recipes to make it at home involve Vodka. Is there a substitute for almond extract? or is there an alcohol-free recipe to make almond extract instantly at home?
Madhuram says
All extracts including vanilla extract has a negligible quantity of alcohol in it and it evaporates in the process of baking. I think artificial essences don't have alcohol in it. You can get it in Indian grocery stores.
Carol Abnett says
Hi Madhuram,
I made this cake with light coconut milk and dairy free spread as a visitor has dairy intolerance as well as egg allergy and it came out great. I wonder if you could replace the butter with oil, possibly coconut oil. I will try it next time.
Thanks for the great recipes.
Carol.
Madhuram says
You're welcome Carol. Yes oil should work too.