Country Blueberry Coffee Cake
Indulge in the rustic charm of a homemade Country Blueberry Coffee Cake, a delightful bake that brings together tender, buttery cake with bursts of juicy blueberries and a crumbly cinnamon streusel topping. Perfect for breakfast, brunch, or an afternoon coffee break, this classic treat strikes the perfect balance of sweetness and texture. With just 20 minutes of prep time, this easy coffee cake recipe combines fresh, seasonal blueberries with pantry staples like flour, sugar, and vanilla, making it as convenient as it is delicious. The golden streusel topping, made with melted butter and brown sugar, adds a satisfying crunch and an irresistible cinnamon warmth. Serve this moist and flavorful cake warm or at room temperature alongside a steaming cup of coffee or tea for a comforting, crowd-pleasing dessert that’s perfect 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 teaspoons salt
- 0.5 cups unsalted butter, cold and cubed
- 0.75 cups whole milk
- 1 teaspoons vanilla extract
- 1 large egg
- 1.5 cups fresh blueberries
- 0.5 cups all-purpose flour (for streusel topping)
- 0.5 cups brown sugar
- 1 teaspoons ground cinnamon
- 0.25 cups unsalted butter, melted
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch square baking pan or line it with parchment paper.
In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, and 0.5 teaspoons of salt.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or two forks to cut the butter into the flour mixture until it resembles coarse crumbs.
In a separate medium bowl, whisk together the milk, vanilla extract, and egg until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Do not overmix.
Carefully fold the blueberries into the batter, ensuring they are evenly distributed.
Pour the batter into the prepared baking pan and spread it out evenly.
In a small bowl, prepare the streusel topping by combining 0.5 cups of flour, 0.5 cups of brown sugar, and 1 teaspoon of cinnamon. Mix well.
Pour the melted butter into the streusel mixture and stir with a fork until crumbs form.
Sprinkle the prepared streusel topping evenly over the cake batter in the pan.
Bake the coffee cake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10–15 minutes before slicing and serving.
Serve warm or at room temperature with a cup of coffee or tea.
Nutrition Facts
Calories |
500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.9 g | 25% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 281 mg | 12% | |
| Total Carbohydrate | 75.1 g | 27% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 43.9 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 59 mg | 5% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 142 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.
