We’ve always been fans of that irresistible mix of juicy blueberries and moist, buttery cake, and Hobee’s Blueberry Coffee Cake stands out as a breakfast favorite. This delightful recipe hails from the iconic Hobee’s restaurant chain where it’s won hearts for decades with its simple yet scrumptious appeal.
What makes it even better is how easy it is to whip up in our own kitchens capturing that cozy cafe vibe without leaving home. Join us as we dive into this timeless treat that’s perfect for brunches or lazy weekends.
Ingredients
For our Hobee’s Blueberry Coffee Cake, we gather high-quality ingredients that blend to deliver a moist, buttery crumb with bursts of juicy blueberries and a hint of sweetness.
Cake Batter Ingredients
- 2 cups all-purpose flour: Sifted for a light texture, forming the base of our fluffy cake.
- 1 cup granulated sugar: Provides the perfect sweetness to balance the tart blueberries.
- 1 tablespoon baking powder: Ensures the cake rises evenly for a tender rise.
- ½ teaspoon salt: Enhances the overall flavor without overpowering the fresh fruit.
- ½ cup unsalted butter: Softened to room temperature, for a rich, creamy consistency.
- 2 large eggs: Beaten lightly, to add structure and moisture.
- 1 cup whole milk: Adds creaminess and helps achieve a smooth batter.
- 1 teaspoon vanilla extract: Pure variety, for a warm aromatic note.
- 2 cups fresh blueberries: Rinsed and patted dry, to fold in gently and prevent sinking.
Streusel Topping Ingredients
- ½ cup brown sugar: Packed, for a caramelized crunch on top.
- ⅓ cup all-purpose flour: Mixed in to create a crumbly texture.
- ¼ cup unsalted butter: Chilled and cubed, for easy blending into the topping.
- 1 teaspoon ground cinnamon: Adds a spicy warmth that complements the blueberries.
This selection ensures our recipe captures the iconic flavors of Hobee’s Blueberry Coffee Cake, making it simple yet irresistible for your home baking.
Required Tools and Equipment
Now that we have gathered our high-quality ingredients for Hobee’s Blueberry Coffee Cake, let’s focus on the essential tools and equipment to ensure a seamless baking process. Having the right items on hand allows us to mix, bake, and present this moist, buttery treat with precision and ease.
Basic Kitchen Essentials
To prepare the batter and streusel topping, we’ll need the following core tools:
- Mixing bowls: Two medium-sized bowls—one for dry ingredients like flour and baking powder, and another for wet ingredients such as eggs, milk, and vanilla extract—to keep everything organized and prevent cross-contamination.
- Measuring cups and spoons: A set of dry measuring cups (for flour and sugar) and liquid measuring cups (for milk and extracts), along with spoons for precise measurements, ensuring our cake achieves the perfect balance of flavors and texture.
- Electric mixer or whisk: A hand-held electric mixer for quickly creaming butter and sugar, or a sturdy whisk if we’re opting for a manual approach, to create that fluffy, tender crumb we love in Hobee’s Blueberry Coffee Cake.
Baking and Finishing Tools
For baking and final touches, these items will help us achieve a golden, caramelized crust and even cooling:
- 9×9-inch baking pan: A square metal or glass pan greased with butter for even heat distribution, allowing the cake to bake uniformly and develop its signature moist interior with juicy blueberries.
- Spatula or wooden spoon: A silicone spatula for folding in fresh blueberries without crushing them, or a wooden spoon for stirring the streusel topping to add that irresistible crunchy layer.
- Oven thermometer: To verify our oven reaches the exact 350°F required for baking, guaranteeing the cake sets properly without over-browning the edges.
With these tools in place, we’re fully equipped to transform our ingredients into a delicious Hobee’s Blueberry Coffee Cake that’s perfect for any brunch gathering.
Instructions
We guide you through each step of crafting our irresistible Hobee’s Blueberry Coffee Cake, building on the fresh ingredients and essential tools we’ve prepared to achieve a moist, flavorful result bursting with juicy blueberries and a crunchy streusel topping.
Prepare the Ingredients
Before we begin, let’s organize our ingredients for smooth baking. Start by measuring out 2 cups of all-purpose flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, and ½ teaspoon of salt into separate bowls to keep them ready. Wash and gently pat dry 2 cups of fresh blueberries to remove any excess moisture, ensuring they integrate evenly without sogginess. For the streusel, combine ½ cup of brown sugar, ⅓ cup of flour, ¼ cup of unsalted butter (softened), and 1 teaspoon of cinnamon in another bowl, mixing lightly with your fingers until it forms crumbly clumps for that perfect caramelized crunch.
Mix the Batter
We mix the batter to create a fluffy base that highlights the tartness of blueberries. In a large mixing bowl, whisk together the 2 cups of all-purpose flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, and ½ teaspoon of salt until uniformly blended. In a separate bowl, beat ½ cup of unsalted butter (at room temperature) with 2 large eggs, 1 cup of whole milk, and 1 teaspoon of vanilla extract until smooth and creamy—this step ensures a rich, buttery aroma that fills your kitchen. Gradually fold the wet mixture into the dry ingredients using a spatula, stirring just until combined to avoid overmixing and maintain that light, airy texture.
Assemble the Cake
With the batter ready, we layer our cake for maximum flavor and visual appeal. Grease a 9×9-inch baking pan with butter or non-stick spray for easy release, then pour in the batter, spreading it evenly with a spatula to create a smooth base. Gently fold in the 2 cups of fresh blueberries, distributing them throughout the batter so their bursts of sweetness shine through in every bite. Top the batter with the streusel mixture, sprinkling it generously to form a golden, crispy layer that adds irresistible contrast and warmth.
Bake the Cake
Preheat your oven to 350°F for optimal results, then place the assembled pan in the center rack to ensure even baking. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top turns a golden brown—you’ll know it’s ready when the aroma of warm cinnamon and blueberries fills the air, signaling a tender, moist interior. Monitor closely to prevent overbaking, as this preserves the cake’s soft crumb and enhances its comforting, home-baked appeal.
Cool and Serve
Once baked, remove the pan from the oven and let the cake cool on a wire rack for at least 15-20 minutes to set its structure and intensify flavors. Slice into squares while still warm to release the steamy, fruity essence, and serve with a dusting of powdered sugar or a dollop of whipped cream for an elevated touch that makes this Hobee’s favorite perfect for brunches or casual gatherings.
Make-Ahead Instructions
To simplify your baking routine and ensure our Hobee’s Blueberry Coffee Cake is ready for those busy mornings or impromptu brunches, we can prepare key components in advance without compromising the cake’s moist, buttery texture or burst of juicy blueberries. Follow these steps to streamline the process and maintain that irresistible cafe-fresh flavor.
Preparing the Batter Ahead
We recommend mixing the batter up to 24 hours in advance for optimal freshness. Start by combining the dry ingredients—all-purpose flour, baking powder, and salt—as outlined in our earlier instructions. In a separate bowl, whisk together the wet ingredients like eggs, whole milk, and vanilla extract. Gently fold the wet mixture into the dry one, then stir in the fresh blueberries carefully to avoid overmixing and keep that light, fluffy crumb.
Once prepared, transfer the batter to an airtight container or cover the mixing bowl tightly with plastic wrap. Refrigerate it immediately to preserve its quality. This method locks in the vibrant blueberry flavors and prevents oxidation, ensuring your cake retains its signature moistness.
Making the Streusel Topping in Advance
Our streusel topping, with its caramelized crunch of brown sugar, cinnamon, and butter, can be prepped up to 3 days ahead. Simply mix the ingredients in a bowl until they form coarse crumbs, then store them in a sealed zip-top bag or container at room temperature.
For longer storage, freeze the streusel in a freezer-safe bag for up to 1 month. When you’re ready to bake, let it thaw at room temperature for about 15 minutes. This approach delivers that warm, cinnamon-kissed aroma straight from your kitchen, making your home feel like a cozy cafe.
Assembling and Storing the Cake
If you want to go further, assemble the entire cake in your 9×9-inch baking pan up to 12 hours ahead. Spread the batter evenly, then sprinkle the streusel on top as per our baking instructions. Cover the pan loosely with plastic wrap and refrigerate it.
For extended make-ahead options, bake the cake fully and let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. Store in the refrigerator for up to 2 days or freeze for up to 3 months. To reheat, thaw overnight in the refrigerator if frozen, then warm in a 350°F oven for 10–15 minutes until the edges crisp up and the blueberries release their juicy sweetness.
| Make-Ahead Option | Storage Method | Duration | Reheating Tips |
|---|---|---|---|
| Batter only | Refrigerate in airtight container | Up to 24 hours | Bring to room temperature for 30 minutes before baking |
| Streusel only | Room temperature in sealed bag or Freeze in freezer-safe bag | Up to 3 days or 1 month | Thaw at room temperature for 15 minutes |
| Fully assembled (unbaked) | Refrigerate covered | Up to 12 hours | Bake as directed, adding 5 minutes to bake time |
| Fully baked cake | Refrigerate wrapped or Freeze wrapped | Up to 2 days or 3 months | Thaw in fridge overnight, then reheat in oven at 350°F for 10–15 minutes |
Conclusion
We’ve loved sharing this Hobee’s Blueberry Coffee Cake recipe with you as it’s a simple way to bring cafe vibes into your kitchen. It’s perfect for creating memorable moments with family or friends over brunch.
By trying this treat you’ll discover how easy homemade baking can be rewarding and delicious. Let’s make it a staple in our routines for those cozy weekends ahead.
Frequently Asked Questions
What is Hobee’s Blueberry Coffee Cake?
Hobee’s Blueberry Coffee Cake is a popular breakfast treat from the Hobee’s restaurant chain, featuring a moist, buttery cake loaded with juicy blueberries and a crunchy streusel topping. It’s simple to make at home, perfect for brunches or weekends, and offers a cozy cafe vibe with its fluffy texture and warm flavors.
What ingredients are needed for Hobee’s Blueberry Coffee Cake?
The main ingredients include all-purpose flour, granulated sugar, baking powder, salt, unsalted butter, eggs, whole milk, vanilla extract, and fresh blueberries for the cake. For the streusel topping, you’ll need brown sugar, flour, butter, and cinnamon. These high-quality items ensure a delicious, moist result that’s easy to prepare.
What tools are required to make Hobee’s Blueberry Coffee Cake?
You’ll need basic kitchen tools like mixing bowls, measuring cups and spoons, an electric mixer or whisk, a 9×9-inch baking pan, a spatula or wooden spoon, and an oven thermometer. These essentials help achieve even baking and a fluffy texture, making the process seamless for home bakers.
How do I make Hobee’s Blueberry Coffee Cake?
Start by preparing ingredients, then mix dry and wet components separately before combining them gently to avoid overmixing. Fold in blueberries, add streusel topping, and bake in a 9×9-inch pan at the recommended temperature until golden. Cool before serving, optionally with powdered sugar or whipped cream. Total time is about 1 hour.
Can I prepare Hobee’s Blueberry Coffee Cake in advance?
Yes, you can make the batter up to 24 hours ahead and refrigerate it. The streusel can be prepared 3 days in advance and stored at room temperature or frozen. Assemble the cake up to 12 hours ahead or bake it fully and store for up to 2 days in the fridge or 3 months in the freezer for easy meal planning.
How should I store Hobee’s Blueberry Coffee Cake?
Store the baked cake in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or freeze for up to 3 months. Reheat in the oven at 350°F for 10-15 minutes to restore freshness and texture, ensuring it stays moist and delicious.