Blueberry Cinnamon Coffee Cake
Indulge in the comforting flavors of this Blueberry Cinnamon Coffee Cake—a treat that perfectly pairs fluffy, cinnamon-spiced layers with bursts of juicy blueberries. Topped with a delicate swirl of cinnamon sugar and finished with a zesty lemon glaze, this coffee cake strikes a harmonious balance between sweet and tangy. With just 20 minutes of prep time, it’s an easy yet impressive bake for breakfast, brunch, or an afternoon coffee companion. Fresh blueberries add a pop of natural sweetness, while the tender crumb infused with vanilla and brown sugar makes every bite irresistible. Serve it warm for a cozy morning delight or chilled for a refreshing dessert option.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 0.5 cup unsalted butter
- 2.5 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 0.5 teaspoon salt
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup milk
- 1.5 cups fresh blueberries
- 0.5 cup powdered sugar
- 1.5 tablespoons lemon juice
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt. Set aside.
In a large mixing bowl, using a hand or stand mixer, cream together the granulated sugar, brown sugar, and unsalted butter until light and fluffy (about 2-3 minutes).
Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract.
Gradually mix in the dry ingredients alternating with the milk, starting and ending with the dry ingredients. Be careful not to overmix.
Gently fold in the fresh blueberries using a spatula until evenly distributed.
Pour half of the batter into the prepared baking pan and spread it evenly.
In a small bowl, combine 1/4 cup brown sugar and 1 teaspoon of ground cinnamon. Sprinkle half of this mixture over the batter in the pan.
Spread the remaining batter on top, smoothing it out, then sprinkle the remaining cinnamon sugar mixture over the top.
Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
While the cake cools, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth.
Drizzle the glaze over the cooled cake, then slice and serve.
Nutrition Facts
Calories |
3221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.5 g | 85% | |
| Saturated Fat | 34.8 g | 174% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 2577 mg | 112% | |
| Total Carbohydrate | 616.0 g | 224% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 366.2 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 543 mg | 42% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 1184 mg | 25% | |
*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.
