Blueberry Thyme Coffee Cake
Indulge in the perfect balance of sweet and herby flavors with this Blueberry Thyme Coffee Cake, a delightful twist on the classic breakfast treat. Bursting with juicy fresh blueberries and subtly infused with aromatic thyme, this cake offers a unique flavor profile that’s both refreshing and comforting. Featuring a tender, buttery crumb with hints of vanilla and cinnamon, it’s topped with a luscious powdered sugar glaze for an irresistible finish. Ideal for brunch gatherings or a relaxing afternoon with coffee, this recipe is easy to prepare in under an hour and serves up to eight. Whether you're a fan of creative flavor combinations or simply love a moist, flavorful coffee cake, this recipe will have you coming back for seconds. Perfectly suited for showcasing seasonal produce, this Blueberry Thyme Coffee Cake is a must-try for home bakers seeking a sophisticated yet approachable treat.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.75 cups unsalted butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1.5 cups fresh blueberries
- 1 teaspoons fresh thyme leaves, chopped
- 1 teaspoons ground cinnamon
- 0.5 cups powdered sugar
- 2 tablespoons milk
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan, or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.
Add softened butter to the dry ingredients and mix until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the eggs, vanilla extract, and buttermilk until well combined.
Gradually mix the wet ingredients into the dry mixture until just combined. Be careful not to overmix.
Fold in the blueberries and chopped fresh thyme leaves gently with a spatula to avoid crushing the berries.
Pour the batter into the prepared baking pan, smoothing out the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
While the cake cools, prepare the glaze by whisking together the powdered sugar and milk until smooth. You can adjust the consistency by adding more milk or powdered sugar as needed.
Drizzle the glaze over the cooled coffee cake and let it set before slicing and serving. Enjoy your Blueberry Thyme Coffee Cake!
Nutrition Facts
Calories |
4115 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.9 g | 213% | |
| Saturated Fat | 99.9 g | 500% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 789 mg | 263% | |
| Sodium | 3171 mg | 138% | |
| Total Carbohydrate | 613.0 g | 223% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 367.1 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 554 mg | 43% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 1172 mg | 25% | |
*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.
