Blueberry Coffee Cake
Indulge in the perfect blend of tender cake, juicy blueberries, and a buttery cinnamon streusel with this delicious Blueberry Coffee Cake recipe. This easy-to-make treat combines simple pantry staples with fresh blueberries for a moist, flavor-packed cake that's finished with a crumbly brown sugar topping. Perfect for brunches, gatherings, or as a mid-day snack, this cake comes together in just an hour, including preparation and baking time. Whether served warm with coffee or enjoyed as a make-ahead dessert, this crowd-pleaser offers irresistible sweetness balanced with a subtle hint of cinnamon. Treat yourself to a slice of homemade comfort with every bite!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Granulated sugar
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, melted and slightly cooled
- 1 cup Whole milk
- 2 teaspoons Vanilla extract
- 2 pieces Large eggs
- 1.5 cups Fresh blueberries
- 0.75 cups All-purpose flour (for streusel topping)
- 0.5 cups Brown sugar
- 1 teaspoon Ground cinnamon
- 0.5 cups Cold unsalted butter, cubed (for streusel topping)
Instructions
Preheat your oven to 375°F (190°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.
In a large mixing bowl, whisk together 2 1/2 cups of all-purpose flour, 1 cup of granulated sugar, 2 1/2 teaspoons of baking powder, and 1/2 teaspoon of salt.
In a separate bowl, combine the melted butter, milk, vanilla extract, and eggs. Whisk until smooth.
Gradually pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
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 3/4 cup of all-purpose flour, 1/2 cup of brown sugar, and 1 teaspoon of ground cinnamon in a small bowl.
Cut the cold cubed butter into the mixture using a pastry cutter or your fingers until it forms pea-sized crumbs.
Sprinkle the streusel topping evenly over the batter in the pan.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the coffee cake to cool in the pan for about 20 minutes before slicing and serving.
Enjoy your blueberry coffee cake with a cup of coffee or tea!
Nutrition Facts
Calories |
4642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.9 g | 277% | |
| Saturated Fat | 130.9 g | 654% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 914 mg | 305% | |
| Sodium | 2582 mg | 112% | |
| Total Carbohydrate | 624.8 g | 227% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 306.7 g | ||
| Protein | 64.1 g | 128% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 562 mg | 43% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 1273 mg | 27% | |
*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.
