Cast Iron Blueberry Coffee Cake Dessert

Cast Iron Blueberry Coffee Cake is a warm, comforting dessert that is ready to eat out of the oven. Top with ice cream for dessert or enjoy with your favorite beverage for breakfast.

A well-seasoned cast iron pan is what makes this Blueberry Coffee Cake the best!

One of the most wonderful summer fruits is blueberries. Not only can they be stored in many different ways, they make a wonderful addition to many recipes. We like to visit one of our local farms to pick blueberries and then bring them home to freeze. We use them all throughout the fall and winter until the next season.

As a kid, I can remember my grandpa making all sorts of dishes using his cast iron pans – desserts, too! The flavors were always superior to desserts made in standard glass pans. I assume it was extra delicious simply because of the love that he put into his dishes. I have tried to pass that along with all of the dishes I make.

Can you use a standard cake pan? Absolutely! Cast iron pans are just my personal choice for cooking vessels. Mine are frequently used, making them well-seasoned and non-stick. Cast iron heats and cooks your food with an even temperature all throughout. This 12-inch Lodge Cast Iron Skillet is my go-to pan. I love Lodge because they are made a hop, skip, and a jump over the mountain (about an hour) from where we live. Supporting local and USA-made is extremely important to our family!

I always recommend using fresh blueberries, if possible. But if you only have frozen berries, they will work just fine, too. Just be sure to thaw them before putting them into the batter. Otherwise, you’ll end up with a mushy batter than won’t properly cook due to the added water. Vanilla yogurt is also a good substitute if you don’t have sour cream for this blueberry coffee cake.

Ingredients to Make Blueberry Coffee Cake:

½ cup of salted butter, softened
1 cup of sugar
3 eggs, lightly beaten
½ teaspoon of vanilla
½ teaspoon of cinnamon
1 teaspoon of baking powder
1 teaspoon of baking soda
¼ teaspoon of salt
2 cups of all-purpose flour
1 cup of sour cream (Option: use 1 cup of vanilla yogurt instead of sour cream)
2 cups of fresh blueberries (Option: if using frozen berries, be sure to thaw before adding to mixture)

Topping:
1 cup of brown sugar
¼ cup of salted butter, softened
½ cup of all-purpose flour

Tools to Make Blueberry Coffee Cake:

• Cast Iron Pan – 12″
• Hand Mixer or Stand Mixer
• Large Bowl
• Spatula – I love this silicone set from UpGood. They make sure nothing goes to waste!
• Small Bowl

How to Make Cast Iron Blueberry Coffee Cake:

In a large bowl, add ½ cup of butter and one cup of sugar.

Cream together butter and sugar until crumbly.

Add the 3 slightly beaten eggs and mix well.

Add the vanilla, cinnamon, baking powder, baking soda, and salt and blend until smooth.

Mix in half of the flour and half of the sour cream. When blended, add the remaining flour and sour cream and blend again.

Using a spatula or a large spoon, stir in the fresh blueberries. Mix well. The mixture will turn blue or lavender.

Preheat the oven to 350 degrees. Lightly spray a 12-inch cast iron pan and place in the oven while it is pre-heating.
Remove the warm cast iron pan from the oven. Pour in the blueberry mixture. Set mixture aside while you make the topping.

In a small bowl, cream together the brown sugar and softened butter. Using a spoon, add the flour a little at a time until the topping is crumbly.

Scatter brown sugar crumbs on top of the blueberry mixture.

Lightly tap the pan on the counter to make sure the batter is distributed evenly. Bake at 350 degrees for approximately 45 minutes, or until a toothpick inserted in the center comes out clean.

Serve warm straight from the oven with hot coffee or cold milk, or if you want to use it as a dessert, cool and serve with fresh cream, ice cream, canned peaches or whipped topping.

PIN to SAVE Blueberry Coffee Cake!