Description

Blueberry Coffee Cake is a moist and buttery cake packed with fresh blueberries and topped with a cinnamon-streusel crumb, making it the perfect treat for breakfast, brunch, or a cozy snack alongside your favorite hot drink.

Ingredients

2 cups all-purpose flour
3/4 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk or buttermilk
1 tsp vanilla extract
1 1/2 cups fresh or frozen blueberries
1/3 cup brown sugar (for streusel)
1/4 cup all-purpose flour (for streusel)
1 tsp ground cinnamon (for streusel)
3 tbsp unsalted butter, softened (for streusel)

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Instructions

Preheat the oven to 350°F (175°C). Grease a 9-inch square or round baking pan.
In a medium bowl, whisk together 2 cups flour, baking powder, and salt.
In a large bowl, cream the butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
Alternate adding the flour mixture and milk to the butter mixture, starting and ending with the flour. Mix until just combined.
Gently fold in the blueberries.
Pour the batter into the prepared pan and smooth the top.
In a small bowl, combine brown sugar, 1/4 cup flour, cinnamon, and 3 tbsp butter with a fork until crumbly.
Sprinkle the streusel topping evenly over the batter.
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool slightly before serving. Serve warm or at room temperature.

Notes

Toss blueberries in flour to prevent sinking.Add lemon zest for a fresh flavor boost.Use sour cream or yogurt instead of milk for added moisture.Make ahead and store covered for convenience.Top with a glaze if desired after cooling.

Nutrition

Serving Size: 1 slice (1/10 of cake)
Calories: 310
Sugar: 22g
Sodium: 190mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 4g
Cholesterol: 60mg