Few recipes stand the test of time quite like this Blue Ribbon Blueberry Coffee Cake. For over 30 years, this delightful coffee cake has been winning hearts—and even awards, as the muffins made from this recipe earned a blue ribbon at the county fair! Light, tender, and bursting with fresh blueberries, it’s the perfect treat for breakfast, brunch, or an afternoon snack. What’s even better? It can be prepared the night before and baked fresh the next morning, making it an ideal choice for busy mornings or special gatherings.
Why This Recipe is a Winner
1. Simple and Timeless: With basic pantry staples and straightforward instructions, this recipe delivers excellent results every time.
2. Blueberry Bliss: The fresh blueberries provide a burst of natural sweetness and vibrant color in every bite.
3. Make-Ahead Convenience: Prepare the batter the night before for an easy and stress-free morning bake.
4. Versatile: Enjoy as a coffee cake or turn it into muffins for a grab-and-go treat.
5. Award-Winning: Tried, tested, and approved by county fair judges, this recipe truly lives up to its name!
Ingredients Overview
For the Cake:
• Egg and Sugar: Beat together to create a thick and airy base for the batter.
• Flour, Baking Powder, and Salt: Provide structure and ensure the cake rises beautifully.
• Milk: Adds moisture to the batter for a soft and tender crumb.
• Melted Butter: Infuses the cake with richness and flavor.
• Blueberries: The star ingredient! Use fresh blueberries for the best results.
For the Topping:
• Melted Butter: Brushed on while the cake is hot for added flavor and moisture.
• Sugar: Sprinkled over the batter before baking to create a lightly sweet crust.
Step-by-Step Instructions
- Prepare the Batter
• In a large mixing bowl, beat the egg and sugar until the mixture is thick and pale.
• In a separate bowl, combine the flour, baking powder, and salt. Gradually add the flour mixture and milk to the egg mixture in alternating batches, beating after each addition until just blended.
• Stir in the melted butter until smooth, then gently fold in the blueberries.
- Assemble the Coffee Cake
• Grease and flour an 8-inch square baking pan. Pour the batter into the prepared pan and spread it evenly.
• Sprinkle the top of the batter with 2 tablespoons of sugar for a sweet and crisp topping.
- Refrigerate Overnight
• Cover the pan and refrigerate the batter overnight. This step allows the flavors to meld and ensures a tender texture.
- Bake the Cake
• Preheat your oven to 350°F (175°C).
• Remove the pan from the refrigerator and bake the coffee cake for 35 minutes or until the top springs back when lightly touched.
- Finish with Butter
• While the cake is still hot, brush the top with the remaining melted butter for added richness and a glossy finish. Let the cake cool slightly before slicing and serving.
Pro Tips for Perfect Coffee Cake
1. Fresh Blueberries: Use fresh, firm blueberries for the best flavor and texture. If using frozen blueberries, do not thaw them before adding to the batter.
2. Don’t Overmix: When combining the wet and dry ingredients, mix just until blended to avoid a dense cake.
3. Muffin Variation: To make muffins, divide the batter evenly among greased muffin cups and bake at 350°F for 18-20 minutes.
4. Check for Doneness: Gently press the top of the cake or muffins; if it springs back, they’re ready.
5. Optional Add-Ins: A pinch of cinnamon or a splash of vanilla extract can add extra warmth and flavor to the batter.
Serving Suggestions
• Pair a warm slice of this coffee cake with a steaming cup of coffee or tea for the ultimate cozy breakfast.
• Serve it as part of a brunch spread alongside fresh fruit, scrambled eggs, and bacon.
• For a dessert option, add a dollop of whipped cream or a scoop of vanilla ice cream on top.
Why You’ll Make This Again and Again
There’s something magical about a recipe that’s been cherished for decades. The Blue Ribbon Blueberry Coffee Cake is a testament to timeless flavors, simple preparation, and consistent results. Whether you’re baking it for family, friends, or a special occasion, it’s a dessert that always delights.
Make it once, and you’ll see why this recipe has earned its blue ribbon—and a permanent spot in your recipe collection.
Enjoy your baking, and happy eating!
Blue Ribbon Blueberry Coffee Cake
This has been a favorite that I've made a lot for the past 30 years. I have also used this batter to bake muffins. I entered the muffins in the County Fair and won the blue ribbon. This is an excellent recipe that can be made the night before and baked the next morning. Enjoy!
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Course Dessert
Cuisine American
- 1 egg beaten
- 1/2 c sugar
- 1 1/4 c all-purpose flour
- 2 tsp baking powder
- 3/4 tsp salt
- 1/2 c milk
- 3 Tbsp butter melted
- 1 c blueberries fresh
- TOPPING:
- 1 Tbsp butter melted
- 2 Tbsp sugar
In a mixing bowl beat egg and sugar until thick.
In a separate bowl combine flour, baking powder, and salt.
Alternately add flour and milk to the egg mixture. Beat after each addition until blended.
Stir in melted butter.
Fold in blueberries.
Pour batter into a greased and floured 8-inch square baking pan. Sprinkle with 2 tablespoons of sugar.
Cover and refrigerate overnight.
Preheat oven to 350 degrees. Bake for 35 minutes or until top springs back when lightly touched.
While still hot, brush the top with the remaining butter. Cool before cutting.
* NOTE * When making muffins with this recipe I bake them about 18-20 minutes. Check oven to be sure that they spring back before removing.