Blueberry Coffee Cake with Brown Sugar Topping
Indulge in the perfect balance of sweet and tangy with this Blueberry Coffee Cake with Brown Sugar Topping. Bursting with fresh, juicy blueberries, this tender cake features a moist, buttery crumb that's easy to achieve with simple ingredients like all-purpose flour, milk, and vanilla extract. The true star is the irresistible brown sugar topping, infused with a hint of cinnamon for a comforting spiced finish. Ready in just an hour, this delightful treat is baked to golden perfection and can be served warm or at room temperature, making it an ideal choice for brunch, dessert, or a mid-morning coffee pairing. Whether you're hosting guests or enjoying a quiet morning at home, this homemade blueberry coffee cake is guaranteed to become a favorite.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (melted and slightly cooled)
- 0.75 cups Milk
- 2 pieces Large eggs
- 1 teaspoons Vanilla extract
- 1.5 cups Fresh blueberries
- 0.5 cups Brown sugar (for topping)
- 0.33 cups All-purpose flour (for topping)
- 1 teaspoons Ground cinnamon (for topping)
- 0.25 cups Unsalted butter (cold, cubed, for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan or line it with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
In a separate bowl, combine the melted butter, milk, eggs, and vanilla extract. Whisk until smooth.
Gradually pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Gently fold the blueberries into the batter, ensuring they are evenly distributed.
Pour the batter into the prepared baking pan and spread it out evenly with a spatula.
To prepare the topping, combine brown sugar, flour, and cinnamon in a small bowl. Add the cold, cubed butter and use a fork or your fingers to mix until the mixture resembles coarse crumbs.
Sprinkle the brown sugar topping evenly over the batter in the pan.
Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for at least 15 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.6 g | 26% | |
| Saturated Fat | 12.5 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 225 mg | 10% | |
| Total Carbohydrate | 67.0 g | 24% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 37.8 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 56 mg | 4% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 128 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.
