Blueberry Pineapple Coffee Cake
Dive into the fruity, buttery bliss of Blueberry Pineapple Coffee Cake, a delightful twist on the classic dessert that’s perfect for breakfast, brunch, or an afternoon treat. This moist and tender coffee cake is packed with juicy blueberries and sweet crushed pineapple, creating a tropical flavor explosion in every bite. Topped with a perfectly spiced cinnamon-sugar crumble, it boasts an irresistible combination of textures—soft, juicy cake beneath a golden, crumbly topping. Quick to prep in just 20 minutes and a guaranteed crowd-pleaser, this easy-to-make coffee cake is ideal for gatherings or weekday indulgence. Whether served warm out of the oven or at room temperature, it pairs beautifully with your favorite cup of coffee or tea for the ultimate cozy experience.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 teaspoon Ground cinnamon
- 0.5 cup Unsalted butter, cold and cubed
- 2 large Eggs
- 0.75 cup Milk
- 1 teaspoon Vanilla extract
- 1.5 cups Blueberries, fresh or frozen
- 0.75 cup Crushed pineapple, drained
- 0.5 cup Brown sugar
- 0.25 cup All-purpose flour (for topping)
- 0.25 cup Unsalted butter, softened
- 0.5 teaspoon Ground cinnamon (for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish or line it with parchment paper.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon.
Cut in the cold, cubed butter using a pastry cutter or two forks until the mixture is crumbly and resembles coarse sand.
In a separate bowl, whisk together the eggs, milk, and vanilla extract until well blended.
Gradually add the wet ingredients to the dry ingredients, gently mixing until just combined. Do not overmix.
Fold in the blueberries and crushed pineapple gently to evenly distribute the fruits throughout the batter.
Pour the batter into the prepared baking dish, spreading it out evenly.
In a small bowl, prepare the topping by mixing the brown sugar, 1/4 cup of all-purpose flour, softened butter, and 1/2 teaspoon of ground cinnamon. Use your fingers or a fork to create a crumbly mixture.
Sprinkle the crumbly topping evenly over the batter in the baking dish.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the coffee cake to cool in the pan for at least 15 minutes before slicing and serving.
Serve warm or at room temperature. Enjoy your Blueberry Pineapple Coffee Cake with a cup of coffee or tea!
Nutrition Facts
Calories |
4024 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.6 g | 207% | |
| Saturated Fat | 97.1 g | 485% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 776 mg | 259% | |
| Sodium | 2347 mg | 102% | |
| Total Carbohydrate | 602.9 g | 219% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 327.0 g | ||
| Protein | 57.0 g | 114% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 505 mg | 39% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 1309 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.
