Blueberry Crunch Coffee Cake
Start your morning on a sweet note with this irresistible Blueberry Crunch Coffee Cake, a decadent yet approachable treat perfect for breakfast, brunch, or a cozy dessert. Bursting with juicy blueberries in every bite, this cake features a moist, tender crumb and a crisp, buttery streusel topping made with oats, brown sugar, and a hint of cinnamon. Whether you use fresh or frozen blueberries, this easy-to-make coffee cake comes together in just an hour, making it an ideal option for last-minute gatherings or weekend indulgence. Serve it warm or at room temperature, paired with a steaming cup of coffee or tea, and let its comforting flavors bring joy to your table. Perfect for home bakers and seasonal dessert lovers, this recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, cold and cubed
- 2 Eggs, large
- 1 cup Milk
- 1.5 teaspoons Vanilla extract
- 1.5 cups Fresh or frozen blueberries
- 0.75 cup Rolled oats
- 0.5 cup Chopped pecans or walnuts (optional)
- 0.25 cup Unsalted butter, melted (for topping)
- 1 teaspoon Ground cinnamon
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x9 inch baking pan or line it with parchment paper.
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
Using a pastry blender or your fingertips, cut in the cold cubed butter until the mixture resembles coarse crumbs.
In a medium bowl, whisk together the eggs, milk, and vanilla extract. Gradually stir the wet ingredients into the dry ingredients until just combined; do not 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 using a spatula.
For the streusel topping, combine the brown sugar, rolled oats, chopped pecans or walnuts (if using), ground cinnamon, and melted butter in a small bowl. Mix until the ingredients are evenly moistened and crumbly.
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 on a wire rack for 15-20 minutes before slicing and serving.
Serve warm or at room temperature with a cup of coffee or tea for the perfect treat.
Nutrition Facts
Calories |
4572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.8 g | 266% | |
| Saturated Fat | 102.6 g | 513% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 784 mg | 261% | |
| Sodium | 2371 mg | 103% | |
| Total Carbohydrate | 628.5 g | 229% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 334.6 g | ||
| Protein | 70.7 g | 141% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 636 mg | 49% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 1699 mg | 36% | |
*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.
