The purple delight of eggless blueberry coffee cake recipe

Last Updated : 26 Apr 2016


Recipes 122
  • Servings
  • 9
  • Cook Time
  • 30min
  • Prep Time
  • 16min

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Coffee cake with no coffee involved. Well, still don’t know why is it called blueberry coffee cake recipe but I am guessing the reason could be that people likes to have their coffee with cakes. This cake is moist, tender, and dotted with plump juicy blueberries. This version is one of the best blueberry coffee cake recipe has been a classic for years: moist, easy to make, and gorgeously studded with the pretty berries. In a tropical country like India, even if summer is never quiet welcomed whole heartedly, this beautiful cake can surely be welcomed amidst your loved ones. I have explained the baking method in a very simple fashion and you will find it quiet easy to prepare it. So try something new this summer, I am sure you will like it berry berry much!


  • 1 cup all purpose flour
  • 0.5 cup sugar
  • 0.75 teaspoon baking powder
  • 0.25 teaspoon baking soda
  • 0.25 cup unsweetened apple sauce
  • 0.5 cup buttermilk
  • 2 tablespoons melted butter
  • 0.5 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 0.25 teaspoon almond extract
  • 1 cup fresh or frozen blueberries
  • 0.5 cup sliced almonds
  • 1 tablespoon brown sugar
  • 0.5 teaspoon ground cinnamon


  • Preheat oven to 350 F for 15 minutes
  • Grease an 8
  • In a bowl, mix the almonds, brown sugar, and cinnamon and set aside
  • Melt the butter
  • Now combine the flour, sugar, baking powder, salt, and baking soda in a bowl
  • Mix the buttermilk with the melted butter, vinegar, extracts, and apple sauce
  • Whisk until well blended
  • Do not add the butter while it is still hot as it will make the mixture to curdle up
  • Mix the wet ingredients with dry ones until you get a balanced consistency
  • Fold in 2/3 cup blueberries
  • If you are using frozen blueberries, do not heat before adding to batter because the color will bleed
  • Pour the batter into the prepared pan
  • Put the remaining blueberries and the almond mixture on top of it
  • Tap the pan lightly a few times so that the topped blueberries and almonds sticks to the batter
  • Bake for 25-30 minutes
  • Cool the pan on a wire rack
  • Gently remove the cake from the pan after 10-12 minutes and bring it directly to the wire rack
  • The cake is quite light, so be very careful while tilting the pan



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