I’m still plowing through my four pounds of freshly picked blueberries that I picked at Pappy’s earlier this week. I can’t think of a better way to use them but in my Best Ever Blueberry Coffee Cake recipe. The best part about this cake is well, yes, the fresh blueberries, but also the buttery brown sugar and cinnamon filling.
In this recipe, I use evaporated milk instead of whole milk—a habit, I think, that I picked up when my dad was in the Army. We cooked all the time, and we made many Army dishes. Most of these called for evaporated milk. My parents cook with evaporated milk all of the time, but I only use it now for those special Army recipes like Creamed Beef, Chipped Beef, or Sausage Gravy on Toast (sometimes I use milk in this dish). I do think there’s a big taste difference between whole milk and evaporated milk. Try substituting evaporated milk in whipped potatoes or in gravy. You’ll see the difference. It’s good, but it makes the recipe a bit more savory than if whole milk was used.
My recipe for the Best Ever Blueberry Coffee Cake is simple. I cream butter and sugar, add eggs, vanilla, and evaporated milk. Then flour, baking powder, and salt. Stir in 2 cups of fresh, ripe blueberries. Make a brown sugar filling with cinnamon and butter and dollop it by the spoonful between layers of cake batter. When it bakes, the smell of warm brown sugar and cinnamon fill the house. Serve the moist cake with a vanilla glaze, if desired. I usually add the glaze when the cake is a bit too warm (that’s because we can’t wait to eat it), so it turns out a bit clear and thin. That’s when it’s good eats.
Best Ever Blueberry Coffee Cake Recipe
For the cake
- 1 cup unsalted butter
- 2 cups granulated sugar
- 3 eggs
- 1 teaspoon vanilla
- 1 1/2 cups evaporated milk
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2 cups fresh blueberries
- baking spray
For the brown sugar filling
- 1 cup packed light brown sugar
- 3 tablespoons all-purpose flour
- 2 teaspoons cinnamon
- 1/2 cup unsalted butter melted
For the vanilla glaze
- 1 cup confectioner's sugar
- 3 tablespoons milk
- 1 teaspoon vanilla
Preheat oven to 350 degrees. Coat a 10-inch Bundt pan with baking spray.
Make the filling by mixing together brown sugar, flour, cinnamon, and melted butter. Set aside.
In a large bowl, cream together butter and sugar. Add eggs, one at a time. Add milk and vanilla. Add flour, baking powder, and salt. Stir in blueberries.
Fill the Bundt pan without about 1/3 of batter. Spoon 1/3 of filling evenly over batter. Add another 1/3 of batter, then top with 1/3 of filling. Repeat with remaining batter and filling.
Bake at 350 degrees for 45 minutes to an hour, or until cake tester inserted in center comes out clean. Cool in pan 10 minutes before removing. Let cake cool until slightly warm to the touch before drizzling with glaze.
To make the glaze, mix together confectioner's sugar, milk, and vanilla. Stir until smooth. Pour over cake before slicing.