Easy Fresh Blueberry Coffee Cake (For Breakfast, Coffee Or Tea Time) 🫖

This simple cake is packed full of blueberries!
It's not overly sweet ~ Serve at room temp or
chilled, plain or with whipped cream & berries.

Ingredients: 

1 tablespoon butter

1 1/2 tablespoons flour

3 eggs, at room temperature

1 cup sugar

1/2 cup (1 stick) unsalted butter, at room temperature

2 tablespoons lemon juice

2 3/4 cup self rising flour**

1/4 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon cardamon or nutmeg

2 cups fresh blueberries, rinsed, patted dry with paper towels & stems removed 

2 tablespoons sanding sugar (or regular granulated sugar)

Optional Garnishes:

whipped cream

additional blueberries and/or raspberries

Method:

Preheat oven to 350*. Use 1 tablespoon of butter to grease a 9 inch springform pan or regular cake pan. Add the 1 1/2 tablespoons of flour to the pan. Shake and turn the pan to coat the bottom and sides. Turn the pan upside down over the sink and gently tap to remove any excess flour. Set aside. (If using a regular cake pan, line the bottom with a circle of parchment paper.

In a large bowl, beat the eggs and sugar with an electric mixer at medium speed until they turn a pale yellow color and smooth. Add the butter and lemon juice. Continue to mix until the mixture is smooth.

In a separate bowl, sift together the flour, baking powder, salt and cardamon (or nutmeg). Gradually stir the sifted ingredients into the Butter & egg mixture until all is well blended. (The batter will be thick.)

Spread half of the batter in the bottom of the prepared pan. Gently press 1 1/2 cups of the blueberries on top of the batter. Top with spoonfuls with the remaining batter. Gently smooth the batter over the blueberries. Top with the remaining 1/2 cup of berries and gently press into the dough. Sprinkle the top with sanding sugar. 

Place the cake pan on a baking sheet and place in the preheated oven. Bake for 30 to 50 minutes, or until the cake is golden and a wooden pick inserted in the center comes out clean. (If the cake top is golden brown, and it needs to bake longer, carefully place a piece of foil over the top to prevent burning.

Allow to cool for 20 minutes on a cooling rack before removing the sides of the pan or before inverting to remove from a regular cake pan. Continue to cool for an additional 20 minutes.

Serve at room temperature or chilled. Makes 8 servings. If desired, garnish with whipped cream and additional berries. Store the cake in an airtight container in the refrigerator.

**Regular flour may be substituted for the self rising flour. Use 2 3/4 cups flour and increase the baking powder to 2 1/2 teaspoons.

Notes:

This cake is perfect to serve family and guests for breakfast or brunch, because it can be made ahead of time and stored in the refrigerator until serving.

My husband loved this cake for breakfast, served in a bowl with homemade whipped cream topped with raspberries and sliced strawberries. ❤