Description
This Blueberry Coffee Cake is a soft, moist cake filled with juicy blueberries and topped with a buttery streusel. Perfect for breakfast, brunch, or a cozy afternoon treat.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 1/2 cups fresh or frozen blueberries
- For the streusel topping:
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, cold and cubed
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch square baking pan.
- In a small bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla.
- Add dry ingredients to wet ingredients in batches, alternating with milk, mixing until just combined.
- Gently fold in blueberries.
- Pour batter into prepared pan and spread evenly.
- For the streusel, combine flour, sugars, and cinnamon. Cut in butter until mixture resembles coarse crumbs.
- Sprinkle streusel evenly over the batter.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool slightly before slicing and serving.
Notes
- Add lemon zest for a citrusy twist.
- Use buttermilk for extra tang and richness.
- Stir in chopped nuts for crunch.
- Use frozen blueberries tossed with flour to prevent sinking.
- Freezes well—wrap individual pieces for easy storage.
Nutrition
- Serving Size: 1 square slice
- Calories: 365
- Sugar: 26g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
