Description
Blueberry coffee cake is a soft, buttery cake studded with juicy blueberries and topped with a sweet cinnamon crumb streusel, perfect for breakfast or dessert.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour (for streusel)
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted (for streusel)
Instructions
- Preheat the oven to 175°C (350°F) and grease an 8×8-inch baking pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract.
- Alternate adding dry ingredients and milk, mixing until just combined.
- Gently fold in blueberries.
- Spread batter evenly into the prepared pan.
- In a small bowl, mix brown sugar, flour, cinnamon, and melted butter to form streusel.
- Sprinkle streusel evenly over the batter.
- Bake for 40–45 minutes until a toothpick inserted comes out clean.
- Cool slightly before serving.
Notes
- Toss blueberries in a little flour to prevent sinking.
- Frozen blueberries can be used without thawing.
- Store covered at room temperature for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American