Wicked Blueberry Coffee Cake
Indulge in the irresistible charm of this Wicked Blueberry Coffee Cake, a dessert (or breakfast!) that pairs golden, buttery perfection with bursts of juicy blueberry flavor. Topped with a cinnamon-infused streusel crumble, this moist and tender cake delivers a delightful combination of textures and tastes in every bite. Fresh or frozen blueberries are gently folded into the batter to ensure even distribution, while the rich, crumbly topping adds just the right amount of sweetness and spice. Perfect for brunch gatherings or as a mid-afternoon treat, this easy-to-follow recipe comes together in just over an hour and serves up to 10 people. Whether paired with a hot cup of coffee or enjoyed on its own, this ultimate comfort bake will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1.25 cups granulated sugar
- 0.5 cups unsalted butter, softened
- 2 pieces large eggs
- 0.75 cups milk
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 1.5 cups fresh or frozen blueberries
- 0.5 cups light brown sugar
- 1.5 teaspoons ground cinnamon
- 0.25 cups all-purpose flour (for topping)
- 0.25 cups unsalted butter, melted (for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper.
In a medium bowl, whisk together the 2.5 cups of flour, baking powder, and salt. Set aside.
In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Beat the eggs into the butter and sugar mixture one at a time, ensuring each is fully incorporated.
Add the vanilla extract and mix well.
Alternate adding the dry ingredients and milk to the wet ingredients, starting and ending with the dry mix. Mix until just combined; do not overmix.
Gently fold in the blueberries using a spatula. If using frozen blueberries, toss them in a bit of flour before folding to prevent sinking.
Pour the batter into the prepared pan and smooth it out evenly.
To make the streusel topping, combine the brown sugar, ground cinnamon, and 0.25 cups of flour in a small bowl. Stir in the melted butter until the mixture becomes crumbly.
Sprinkle the streusel topping evenly over the batter.
Bake 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 15-20 minutes before slicing and serving.
Nutrition Facts
Calories |
431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 9.7 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 231 mg | 10% | |
| Total Carbohydrate | 65.9 g | 24% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 38.5 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 106 mg | 2% | |
*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.
