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!
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.