Super Blueberry Coffee Cake
Bursting with juicy blueberries and topped with a buttery cinnamon streusel, this Super Blueberry Coffee Cake is the ultimate treat for breakfast, brunch, or an afternoon snack. Featuring a moist, tender crumb made with simple pantry staples and fresh blueberries, this coffee cake balances sweet and tangy flavors in every bite. The golden, crumbly streusel topping adds a delightful texture and warm notes of brown sugar and cinnamon, making it irresistibly comforting and perfect for pairing with your favorite cup of coffee or tea. Easy to prepare in just under an hour, this crowd-pleasing recipe is perfect for weekend gatherings or as a make-ahead indulgence for busy mornings. Whether you’re looking for a show-stopping centerpiece for your brunch table or a sweet homemade treat, this blueberry coffee cake is sure to impress!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 4 tablespoons unsalted butter, melted and slightly cooled
- 0.75 cup milk
- 1 whole large egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 0.33 cup all-purpose flour (for streusel)
- 0.33 cup light brown sugar, packed (for streusel)
- 1 teaspoon ground cinnamon (for streusel)
- 3 tablespoons unsalted butter, cold and cubed (for streusel)
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, 3/4 cup granulated sugar, 2 teaspoons of baking powder, and 1/2 teaspoon salt.
In a separate bowl, whisk together the melted butter (4 tablespoons), milk (3/4 cup), egg (1), and vanilla extract (1 teaspoon) until smooth.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; the batter should be slightly lumpy.
Gently fold in the fresh blueberries (1 cup), ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared baking pan, spreading it out evenly.
To make the streusel topping, combine 1/3 cup of all-purpose flour, 1/3 cup of light brown sugar, and 1 teaspoon of ground cinnamon in a bowl. Add the cold, cubed butter (3 tablespoons) and use a pastry cutter or your fingers to break the butter into the mixture until crumbs form.
Sprinkle the streusel topping evenly over the batter in the pan.
Bake the coffee cake in the preheated oven for 30-35 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 it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
1721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 54% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 277 mg | 92% | |
| Sodium | 1282 mg | 56% | |
| Total Carbohydrate | 294.2 g | 107% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 77.4 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 168 mg | 13% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 504 mg | 11% | |
*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.
