Coffee Cake with Blueberries
Indulge in the perfect blend of sweetness and comfort with this Blueberry Coffee Cake! Bursting with juicy, fresh blueberries and topped with a buttery cinnamon streusel, this moist and tender cake is a crowd-pleaser for breakfast, brunch, or an afternoon treat. The light and fluffy batter, made with simple pantry staples, is elevated by the freshness of the berries and the warm spices in the crumbly topping. Ready in just an hour, this 9x9-inch delight bakes to golden perfection and is finished with a delicate dusting of powdered sugar for a touch of elegance. Serve it with a steamy cup of coffee or tea for a truly irresistible pairing. Perfect for gatherings or as a sweet pick-me-up, this recipe delivers cozy vibes with every bite!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup (packed) Brown sugar
- 0.5 cup Unsalted butter
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 0.75 cup Milk
- 1.5 cups Fresh blueberries
- 0.5 cup Powdered sugar
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x9-inch baking pan or line it with parchment paper.
In a medium bowl, combine 2 cups of all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined—do not overmix.
In a small bowl, toss the blueberries with the remaining 0.5 cup of flour to coat. Gently fold the blueberries into the batter.
Pour the batter into the prepared baking pan, spreading it evenly.
In a separate small bowl, prepare the streusel topping by mixing together the brown sugar, cinnamon, and remaining 0.5 cup of flour. Cut in the remaining butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
Sprinkle the streusel topping evenly over the batter in the pan.
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 10 minutes, then transfer to a wire rack to cool completely.
Dust with powdered sugar before serving, if desired. Enjoy!
Nutrition Facts
Calories |
482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.5 g | 19% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 288 mg | 13% | |
| Total Carbohydrate | 81.7 g | 30% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 50.5 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 59 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 146 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.
