A few years back it was the buzz around town. One of our local restaurants, the White Gull Inn, was a finalist in the Good Morning America (GMA) Best Breakfast contest.
Their breakfasts are amazing and the Inn is totally cute, so none of the regular patrons were surprised when they took first place–for their Cherry Stuffed French toast!
Today, I am baking another favorite from their menu–Blueberry Coffee Cake.
Why You’ll Love This Recipe
Tasty. When you pry your eyes open in the morning, it’s hard to beat a Blueberry Streusel Coffee Cake for flavor and satisfaction. Warm and fruity, with a brown sugar cinnamon sweetness, it even pushed the award winning stuffed French Toast to my back burner.
A Healthier Coffee Cake. I give options for using a healthier flour and Greek Yogurt to improve the health value of this. And as some who’s eaten the original version for
bleep years, you pretty much can’t taste the difference. How often does that happen!
Small Batch Option. I give directions for a four piece blueberry coffee cake that is perfect for a family of four, a small get together, or a couple who wants leftovers. No one’s gaining weight on leftovers (unless they want to)!
What You’ll Need
- Brown Sugar add sweetness and moisture and a bit of molasses flavor
- Cinnamon is a classic coffee cake flavoring
- Chopped walnuts add crunch and flavor but you can substitute chopped pecans or almonds
- Sour Cream. Sour cream enriches the flavor and adds moistness. You can use plain whole milk Greek Yogurt instead if you prefer.
- Baking soda & Baking powder help with rise and lightness.
- Flour. This was originally made with all purpose flour. I now use white whole wheat flour.
- Butter add moistness
- Sugar adds sweetness
- Eggs add to the rise and hold things together
- Vanilla enhances the flavor
- Blueberries provide the signature blueberry flavor. Either fresh or frozen will work, don’t thaw first if frozen
A stand mixer is nice but I made this for years with a hand mixer. The full version is made in a 9 x 13 pan which most people have. If you want to make the small batch version, a 6 x 6 pan is best.
Step by Step Directions
Note that the process photos show the small batch version being made.
In separate bowl, mix flour and baking powder.
Sprinkle blueberries over this, then top with 1/3 of the topping.
If blueberries aren’t a favorite, it’s a pretty easy substitution to swap in your favorite fruit. And you can also dress this coffee cake up. My cherry coffee cake, based on this recipe, is done in a round spring form pan which makes an impressive presentation.
Small Batch Option
Of course not everyone has a big family or an upcoming brunch. For four servings, you can make this using my small batch version instead. I used 1/3 of the recipe (more or less) to fit a 6 x 6 pan. The changes are listed in parentheses on the recipe. I special ordered this pan and it worked great for cutting into four 3 x 3 inch pieces!
In a pinch you should be able to use the small version of the recipe in an 8 x 4 loaf pan. I don’t recommend a 9 x 5 pan because it would be quite difficult to stretch the batter to cover the two larger layers.
This started out as a blueberry sour cream coffee cake–and you can keep it that way if you’d like. But this time, when I went to the refrigerator for sour cream, there was none. Yes, leave your husband alone to cook for himself for a few days and 14 baked potatoes later, you come back and the sour cream is gone.
So this last time, I used plain whole milk Greek yogurt instead and was excited that I couldn’t taste a difference. (I haven’t tried this using lower fat yogurt varieties.) Of course, besides adding a smidge of calcium and decreasing the fat, I love the fact that I always have yogurt around!
The other (optional) change was the flour. Unlike the original, I used white whole wheat flour which got some interesting responses. My oldest said, it was amazing, but just a tad less perfect since it was the slightest bit “soggy”. My brother said it was even better because it was moister! Go figure!
And in case you’re still hungry, here are some more delicious coffee cake ideas
- Blueberry Coffee Cake by Art of Natural Living
- Berry Topped Coffee Cake by Jolene’s Recipe Journal
- Cake Mix Coffee Cake by Corn, Beans, Pigs & Kids
- Caramel Apple Crumb Cake by The Redhead Baker
- Carrot Coffee Cake with Brown Butter Glaze by An Affair from the Heart
- Chocolate Swirl Coffee Cake by That Recipe
- Bakery Style Coffee Cake Muffins by Jen Around the World
- Coffee Coffeecake by A Day in the Life on the Farm
- Double Butter Crumb Cake by Palatable Pastime
- Sour Cherry Coffee Cake by Hezzi-D’s Books and Cooks
White Gull Inn Blueberry Coffee Cake
- Ingredients for a 6 x 6 pan are in parentheses
- 1 1/2 cups brown sugar (1/2 cup)
- 2 Tablespoons cinnamon (1 Tablespoon)
- 3/4 cup walnuts or pecans, chopped (1/4 cup)
- 2 cups sour cream or plain whole milk Greek Yogurt (2/3 cup)
- 2 teaspoons baking soda (1 teaspoon)
- 4 cups all purpose flour or white whole wheat flour (1 1/3 cup)
- 1 Tablespoon baking powder (1 teaspoon)
- 1 cup butter softened (6 Tablespoons)
- 1 1/2 cups sugar (1/2 cup)
- 4 eggs (1 egg)
- 2 teaspoons vanilla (1 teaspoon)
- 2 cups blueberries fresh or frozen--do not thaw if frozen (2/3 cup)
- Preheat oven to 350 degrees F. Make topping by mixing brown sugar, cinnamon and walnuts together and set aside.
- Mix together sour cream and baking soda. In separate bowl, mix flour and baking powder. Set aside.
- In medium mixing bowl cream butter and sugar together. Add eggs one at a time then vanilla. Cream until fluffy.
- Add sour cream and flour mixtures alternating and mixing thoroughly.
- Spread a scant (see note) one half of the cake mixture in greased 9" x 13" pan (6 x 6 pan for small batch version). Sprinkle blueberries over this, then top with 1/3 of the topping. Carefully spread the remaining batter on top, then sprinkle with the rest of the topping.
- Bake for 1 hour to 1 hour 15 minutes. Check periodically and cover with foil if browning too quickly. Serve warm or cool.
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