Blueberry Coffee Cake Recipe

Blueberry coffee cake is a delightful treat, combining the tangy sweetness of fresh blueberries with the buttery richness of a streusel topping. Perfect for breakfast, brunch, or a cozy dessert, this cake is easy to make and always a crowd-pleaser. Serve it alongside a cup of coffee or tea for a comforting indulgence.

Equipment:

• Mixing bowls
• Hand mixer or stand mixer
• Measuring cups and spoons
• 9-inch round or square baking pan
• Spatula
• Oven

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 1/2 cups fresh or frozen blueberries (tossed in 1 tablespoon flour to prevent sinking)

For the Streusel Topping:

• 1/2 cup all-purpose flour
• 1/3 cup brown sugar
• 1/4 cup unsalted butter, cold and cubed
• 1/2 teaspoon ground cinnamon

Instructions:

1. Preheat the Oven:
   Preheat your oven to 375°F (190°C). Grease and lightly flour a 9-inch baking pan or line it with parchment paper.
2. Prepare the Streusel Topping:
   In a bowl, mix together flour, brown sugar, and cinnamon. Cut in the cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs. Set aside.
3. Mix the Dry Ingredients:
   In a medium bowl, whisk together flour, baking powder, and salt.
4. Cream Butter and Sugar:
   In a large bowl, beat the softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. Combine the Wet and Dry Ingredients:
   Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
6. Add Blueberries:
   Gently fold in the blueberries, ensuring they are evenly distributed.
7. Assemble the Cake:
   Pour the batter into the prepared pan, spreading it evenly. Sprinkle the streusel topping generously over the batter.
8. Bake:
   Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.

Presentation Ideas:

• Serve warm with a dollop of whipped cream or a drizzle of vanilla glaze.
• Dust with powdered sugar for a classic look.
• Pair with a hot cup of coffee or tea for the ultimate experience.

Tips:

• For an extra burst of flavor, add a teaspoon of lemon zest to the batter.
• Use frozen blueberries straight from the freezer to prevent them from bleeding into the batter.
• Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.

This blueberry coffee cake is a delightful blend of tender cake, juicy blueberries, and a crumbly streusel topping. Easy to make and irresistibly delicious, it’s a perfect treat for any occasion. Bake it today and savor the simple joys of homemade comfort food!

Blueberry Coffee Cake Recipe

This moist and fluffy blueberry coffee cake with a buttery streusel topping is the perfect treat for breakfast, brunch, or dessert. Simple and delicious!

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Equipment

• Mixing bowls
• Hand mixer or stand mixer
• Measuring cups and spoons
• 9-inch round or square baking pan
• Spatula
• Oven

Ingredients

  

• For the Cake:
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 1/2 cups fresh or frozen blueberries tossed in 1 tablespoon flour to prevent sinking
• For the Streusel Topping:
• 1/2 cup all-purpose flour
• 1/3 cup brown sugar
• 1/4 cup unsalted butter cold and cubed
• 1/2 teaspoon ground cinnamon

Instructions

 

• Preheat the Oven:
• Preheat your oven to 375°F (190°C). Grease and lightly flour a 9-inch baking pan or line it with parchment paper.
• Prepare the Streusel Topping:
• In a bowl, mix together flour, brown sugar, and cinnamon. Cut in the cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs. Set aside.
• Mix the Dry Ingredients:
• In a medium bowl, whisk together flour, baking powder, and salt.
• Cream Butter and Sugar:
• In a large bowl, beat the softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
• Combine the Wet and Dry Ingredients:
• Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
• Add Blueberries:
• Gently fold in the blueberries, ensuring they are evenly distributed.
• Assemble the Cake:
• Pour the batter into the prepared pan, spreading it evenly. Sprinkle the streusel topping generously over the batter.
• Bake:
• Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.