Blueberry Coffee Cake Supreme
Indulge in the ultimate morning treat with this Blueberry Coffee Cake Supreme, a moist and tender dessert that pairs the sweetness of juicy blueberries with a buttery cinnamon streusel topping. This easy-to-make cake features a rich batter infused with vanilla, folded with fresh blueberries for bursts of fruity flavor in every bite. The crowning glory is a crumbly, spiced brown sugar streusel that bakes to golden perfection, adding both texture and a warm, aromatic sweetness. Made in just under an hour, this 9x9-inch coffee cake is perfect for brunch gatherings, a cozy afternoon snack, or even dessert. Serve it warm or at room temperature, and savor the perfect balance of buttery richness and berry-filled brightness.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.75 cup Granulated sugar
- 0.5 cup Light brown sugar, packed
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, melted
- 1 cup Whole milk
- 2 teaspoons Vanilla extract
- 1 large Egg
- 2 cups Fresh blueberries
- 0.75 cup All-purpose flour (for streusel)
- 0.5 cup Brown sugar (for streusel)
- 1.5 teaspoons Ground cinnamon
- 0.25 cup Unsalted butter, cold and cubed (for streusel)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x9-inch square baking pan and set aside.
In a large bowl, whisk together 2.5 cups all-purpose flour, 0.75 cup granulated sugar, 0.5 cup packed light brown sugar, 2 teaspoons baking powder, and 0.5 teaspoon salt.
In a separate bowl, whisk together 0.5 cup melted unsalted butter, 1 cup milk, 2 teaspoons vanilla extract, and 1 large egg. Pour the wet ingredients into the dry ingredients and stir until just combined.
Gently fold in 2 cups of fresh blueberries, being careful not to overmix. Pour the batter into the prepared baking pan and spread it evenly.
To make the streusel topping, combine 0.75 cup all-purpose flour, 0.5 cup brown sugar, and 1.5 teaspoons ground cinnamon in a small bowl. Add 0.25 cup cold, cubed unsalted butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse 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 of the cake comes out clean.
Let the coffee cake cool in the pan for 15 minutes before slicing and serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.6 g | 26% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 287 mg | 12% | |
| Total Carbohydrate | 89.3 g | 32% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 48.6 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 77 mg | 6% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 163 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.
