Ultimate Blueberry Coffee Cake
Indulge in the sweet, fruity decadence of the Ultimate Blueberry Coffee Cake—a classic recipe elevated with a buttery streusel topping and bursts of fresh, juicy blueberries in every bite. Perfectly moist and tender, this coffee cake is effortlessly versatile, making it an ideal treat for brunch gatherings, afternoon tea, or a special breakfast indulgence. The warm notes of cinnamon in the crumbly topping complement the tart-sweet flavor of the blueberries, while the easy-to-follow recipe ensures a flawless bake every time. With just 20 minutes of prep and a golden, aromatic finish after 45 minutes in the oven, this homemade masterpiece is sure to impress. Serve it warm for cozy indulgence or at room temperature for a fuss-free dessert that delights any occasion.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 0.75 cup unsalted butter
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 2 eggs
- 2 teaspoons vanilla extract
- 0.75 cup whole milk
- 2 cups fresh blueberries
- 0.5 cup powdered sugar
- 1 teaspoon ground cinnamon
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round or square baking pan.
In a medium bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Mix until evenly distributed.
In a small saucepan, melt the unsalted butter and allow it to cool slightly.
In a large bowl, whisk together the eggs, vanilla extract, milk, and melted butter until smooth.
Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Do not overmix.
Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared baking pan, spreading it into an even layer.
Prepare the streusel topping by combining the brown sugar, powdered sugar, and ground cinnamon in a small bowl. Sprinkle the mixture evenly over the top of the cake batter.
Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Serve warm or at room temperature with a dusting of powdered sugar, if desired.
Nutrition Facts
Calories |
4357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.6 g | 210% | |
| Saturated Fat | 98.6 g | 493% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 778 mg | 259% | |
| Sodium | 2313 mg | 101% | |
| Total Carbohydrate | 672.0 g | 244% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 419.7 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 500 mg | 38% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 1257 mg | 27% | |
*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.
