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wonderful blueberry coffee cake cupcakes

(1 rating)
JanetLeeScott avatar
Recipe by
Janet Scott
@JanetLeeScott
Wittmann, AZ

I have been making these for a long time. I used to make them as a "Coffee Cake" but like making them in the individual larger cupcakes now. You can freeze them up for a rainy day...or just eat them all! I have made them with blueberries, blackberries, pears, apples or peaches....but if you do that make sure to pat dry the fruit first. If you want to use the apples or pears, make sure you cook them first. (I always cook them up and add a bit of cinnamon, sugar and a hint of nutmeg) ENJOY!

(1 rating)
yield 12 lg cupcakes
cook time 40 Min
method Bake

Ingredients For wonderful blueberry coffee cake cupcakes

  • 1 c
    unsalted butter (2 sticks)
  • 2
    extra large or jumbo eggs
  • 2 c
    white sugar
  • 1/2 c
    buttermilk
  • 1/2 c
    sour cream
  • 1/2 tsp
    vanilla extract
  • 2 c
    all purpose flour
  • 1/4 tsp
    salt
  • 1 tsp
    baking powder
  • 1 c
    frozen blueberries, thawed and patted dry.(i have used more blueberries, depends on your liking)
  • FOR THE CRUMB FILLING AND TOPPING
  • 1/4 c
    all purpose flour
  • 1/2 tsp
    cinnamon
  • 1/2 c
    brown sugar
  • 1/4 c
    white sugar
  • 1/4 c
    cold unsalted butter

How To Make wonderful blueberry coffee cake cupcakes

  • 1
    Preheat your oven at 350 degrees prepare two large cupcake pans using cupcake papers (or grease and flour), .
  • 2
    Shake a couple tablespoons sugar in your cup of blueberries for a few minutes then place on paper towel and pat dry.
  • 3
    Cream (with hand mixer or kitchen aid) 1 cup butter. add white sugar gradually and mix for 2 minutes. add your vanilla and then add eggs one at a time, mix another 2 minutes. <-----Cream until light. (you are now finished with the mixer)
  • 4
    Sift your flour, salt and baking powder, slowly add 1/3 to your batter folding with a rubber spatula. add 1/2 of the buttermilk and fold in. add another third of the flour mixture followed with the other half of buttermilk, then the last of the flour. Do not over mix. add your sour cream and gently fold that in
  • 5
    Cut butter into the flour, cinnamon and brown sugar with fork until crumbly. Do not mash
  • 6
    Spoon the cake batter in your large paper lined cupcake pans at 1/2 full, sprinkle with some of your crumble. (You should have more batter for another spoonful to go on top of that)
  • 7
    Add more cake batter on top of that.
  • 8
    Place your patted dry blueberries onto the top of the last half of batter and sprinkle crumbs on top. *****Be careful not to use to much fruit, they will sink into your cake while baking. Still tastes wonderful but not as pretty! LOL!
  • 9
    Bake at 350 for 35 to 40 minutes or until a tooth pick comes out clean.
  • 10
    Serve Hot with a pad of butter on top!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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