Blueberry Friendship Bread or Bundt Cake Coffeecake
Indulge in the sweet, tangy flavors of Blueberry Friendship Bread or Bundt Cake Coffeecake—a delightful twist on a classic treat. This moist and tender coffee cake features the unique addition of a blueberry sourdough starter, lending a subtle tang and incredible depth of flavor. Bursting with fresh blueberries in every bite and enhanced by warm cinnamon undertones, this recipe is perfect for breakfast, brunch, or a mid-afternoon pick-me-up. Baked to golden perfection in a Bundt pan or baking dish, it’s easy to make and even easier to love. Finish it off with a dusting of powdered sugar for a touch of elegance. Whether served at a gathering or enjoyed with a steaming cup of coffee at home, this blueberry coffeecake is a testament to the joy of baking and sharing.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 0.75 cup Unsalted butter, softened
- 2 large Eggs
- 1 cup Blueberry sourdough starter
- 0.5 cup Milk
- 2 teaspoons Vanilla extract
- 1.5 cups Fresh blueberries
- 2.5 teaspoons Baking powder
- 1 teaspoon Cinnamon
- 0.5 teaspoon Salt
- 1 tablespoon Flour (for tossing blueberries)
- 2 tablespoons Powdered sugar (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan or a 9x13-inch baking dish.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the blueberry sourdough starter, milk, and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
Toss the fresh blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the batter, then gently fold them into the batter.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
Allow the coffee cake to cool in the pan for 10-15 minutes, then turn it out onto a cooling rack or serve directly from the dish if using a baking pan.
Dust with powdered sugar before serving, if desired.
Nutrition Facts
Calories |
4331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.3 g | 208% | |
| Saturated Fat | 96.9 g | 485% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 770 mg | 257% | |
| Sodium | 3033 mg | 132% | |
| Total Carbohydrate | 666.3 g | 242% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 354.8 g | ||
| Protein | 61.2 g | 122% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 436 mg | 34% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 1149 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
