Alaskan Blueberry Coffee Cake
Indulge in the rustic charm of an Alaskan Blueberry Coffee Cake, a delightful treat that combines the sweetness of juicy, fresh or frozen Alaskan blueberries with a buttery, crumble-topped cake. This moist and tender cake comes together with a simple batter enhanced by vanilla and just a touch of cinnamon for warmth. A rich, crunchy streusel topping made with brown sugar and butter takes this dessert to the next level, making it perfect for breakfast, brunch, or an afternoon coffee break. Easy to make in just under an hour, this 8x8-inch blueberry coffee cake is a comforting slice of homemade goodness that’s sure to impress. Serve it warm with a dusting of powdered sugar for a truly irresistible experience!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter
- 0.5 cup milk
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup fresh or frozen Alaskan blueberries
- 0.5 cup brown sugar
- 1 teaspoon cinnamon
- 0.25 cup unsalted butter (for streusel)
- 0.33 cup all-purpose flour (for streusel)
- 1 tablespoon powdered sugar (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease an 8x8-inch baking pan or line it with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Cut in the butter (1/2 cup) using a pastry cutter or two forks until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the milk, vanilla extract, and egg.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to over-mix.
Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared baking pan and spread it out evenly.
To make the streusel topping, combine the brown sugar, cinnamon, 1/4 cup butter, and 1/3 cup flour in a small bowl. Use your fingers or a fork to mix until crumbly.
Sprinkle the streusel topping evenly over the cake batter.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for at least 15 minutes before slicing.
Optionally, dust with powdered sugar before serving for a decorative touch.
Serve warm or at room temperature and enjoy this hearty, flavorful Alaskan treat!
Nutrition Facts
Calories |
462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.6 g | 25% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 277 mg | 12% | |
| Total Carbohydrate | 67.1 g | 24% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 37.9 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 50 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 127 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
