Blueberry Nut Coffee Cake
Elevate your morning routine with this irresistibly moist and buttery Blueberry Nut Coffee Cake, a delightful combination of tender cake, juicy blueberries, and a crunchy streusel topping. Bursting with fresh fruit and the nutty richness of walnuts or pecans, this coffee cake is crowned with a cinnamon-scented brown sugar crumble for a perfectly sweet and spiced finish. Ready in under an hour, it’s the perfect make-ahead treat for brunch, a midday snack, or a cozy coffee pairing. Whether served warm or at room temperature, this homemade coffee cake will impress your family and guests with its bakery-worthy flavor and texture. Perfect for breakfast gatherings or any special occasion!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (softened)
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 0.75 cup Milk
- 1 cup Fresh blueberries
- 0.75 cup Chopped walnuts (or pecans)
- 0.5 cup Brown sugar
- 1 teaspoon Ground cinnamon
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round or square baking pan.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Alternately add the dry flour mixture and the milk to the wet ingredients, starting and ending with the flour mixture. Mix until just combined—do not overmix.
Gently fold in the blueberries and half (about 0.375 cup) of the chopped nuts.
In a small bowl, combine the brown sugar, remaining chopped nuts, and ground cinnamon to make the streusel topping.
Pour the batter into the prepared baking pan, spreading it evenly. Sprinkle the streusel topping evenly over the batter.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely or serve warm.
Slice and enjoy your Blueberry Nut Coffee Cake with your favorite cup of coffee or tea!
Nutrition Facts
Calories |
3724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.3 g | 221% | |
| Saturated Fat | 71.1 g | 356% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 647 mg | 216% | |
| Sodium | 2334 mg | 101% | |
| Total Carbohydrate | 504.2 g | 183% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 299.3 g | ||
| Protein | 60.6 g | 121% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 499 mg | 38% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1320 mg | 28% | |
*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.
