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Blueberry Coffee Cake Recipe

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★★★★★

4.6 from 139 reviews

This Blueberry Coffee Cake is a moist and tender treat featuring fresh blueberries folded into a buttery, sugary batter. Perfect for breakfast or an afternoon snack, it has a sweet crumbly topping and bakes to golden perfection, offering a delightful balance of fruity and rich flavors.

Ingredients

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For the Batter

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 cup fresh blueberries
  • 1/2 cup milk
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

For the Crumb Topping

  • 1/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 3 tablespoons unsalted butter, cold and cut into pieces
  • 1/2 teaspoon ground cinnamon (optional)

Instructions

  1. Prepare the Batter: In a large mixing bowl, whisk together the flour, baking powder, and salt. In a separate bowl, cream the softened butter with sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Gently fold in the fresh blueberries to avoid breaking them.
  2. Make the Crumb Topping: In a small bowl, combine the flour, sugar, and cinnamon if using. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. Assemble and Bake: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan. Pour the batter evenly into the pan and sprinkle the crumb topping evenly over the batter. Bake in the preheated oven for 40-45 minutes or until a toothpick inserted in the center comes out clean and the top is golden and crumbly.
  4. Cool and Serve: Allow the coffee cake to cool in the pan on a wire rack for about 20 minutes before slicing. Serve warm or at room temperature, ideal with a cup of coffee or tea.

Notes

  • Use fresh or frozen blueberries; if using frozen, do not thaw to prevent batter from turning blue.
  • For an extra moist cake, you can substitute half the milk with sour cream or yogurt.
  • Adjust sugar in crumb topping if you prefer it less sweet.
  • Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
  • This cake can also be made into muffins by adjusting baking time to 20-25 minutes.

Keywords: Blueberry Coffee Cake, Blueberry Dessert, Breakfast Cake, Coffee Cake Recipe, Blueberry Cake

Find it online: https://cookwithyana.com/blueberry-coffee-cake-recipe/