Blueberry or Cherry Coffee Cake
Indulge in the irresistible charm of this Blueberry or Cherry Coffee Cake, a deliciously moist and tender treat that’s perfect for breakfast, brunch, or an afternoon pick-me-up. Bursting with the natural sweetness of fresh blueberries or juicy cherries, this coffee cake is elevated with a buttery streusel topping made with brown sugar and cinnamon for a delightful crunch. The simple batter comes together quickly with pantry staples like flour, sugar, and vanilla, making it as convenient as it is satisfying. Whether you serve it warm with a drizzle of glaze or paired with a steaming cup of coffee, this crowd-pleasing recipe is sure to become a favorite. With just 20 minutes of prep and a bake time under 40 minutes, you can easily whip up this fruity, buttery masterpiece for any occasion!
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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, melted
- 0.75 cup Milk
- 2 teaspoons Vanilla extract
- 2 pieces Large eggs
- 1.5 cups Fresh blueberries or cherries (pitted and halved)
- 0.5 cup Brown sugar
- 1 teaspoon Ground cinnamon
- 0.5 cup All-purpose flour (for streusel)
- 0.25 cup Unsalted butter, softened (for streusel)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9-inch square baking pan or line it with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
In another bowl, whisk together the melted butter, milk, vanilla extract, and eggs until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
Carefully fold in the blueberries or cherries into the batter.
Pour the batter into the prepared baking pan and spread it evenly using a spatula.
To make the streusel topping, combine the brown sugar, cinnamon, and flour in a small bowl. Cut in the softened butter using a pastry cutter or your fingers until the mixture is crumbly.
Sprinkle the streusel topping evenly over the batter.
Bake 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 15 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.7 g | 27% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 289 mg | 13% | |
| Total Carbohydrate | 75.3 g | 27% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 44.0 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 62 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 151 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.
