Description
This Blueberry Coffee Cake is a moist, tender, and flavorful treat perfect for breakfast or a delightful snack. Bursting with fresh blueberries and topped with a crumbly cinnamon sugar topping, it offers the perfect balance of sweetness and texture. Easy to prepare with simple ingredients, it’s an ideal recipe for any occasion.
Ingredients
Scale
Main Ingredients
- 1 cup blueberries
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/4 cup butter (softened)
- 1 egg
- 1/2 cup milk
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Crumb Topping
- 1/4 cup flour
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons butter (cold)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan to prevent sticking.
- Cream Butter and Sugar, Add Egg and Milk: In a mixing bowl, cream 1/4 cup of softened butter with 1/2 cup sugar until the mixture becomes light and fluffy. Add in the egg and mix thoroughly. Then pour in 1/2 cup milk and stir to combine.
- Combine Dry Ingredients: In a separate bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon salt to evenly distribute the leavening agents and seasoning.
- Mix Dry Ingredients into Wet: Gradually add the dry flour mixture to the wet ingredients, stirring until just combined to avoid overmixing which can make the cake tough.
- Fold in Blueberries: Gently fold in 1 cup of fresh blueberries to evenly distribute them without breaking them up.
- Pour Batter into Pan: Transfer the batter into the prepared baking pan, using a spatula to smooth the surface for even baking.
- Prepare Crumb Topping: In a small bowl, mix 1/4 cup flour, 1/4 cup sugar, 1/2 teaspoon cinnamon, and 3 tablespoons of cold butter. Use your fingers or a pastry cutter to blend until the mixture forms coarse crumbs.
- Sprinkle Topping and Bake: Evenly sprinkle the crumb topping over the batter. Bake in the preheated oven for 35 to 40 minutes until the cake is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove the cake from the oven and allow it to cool in the pan before slicing to ensure clean cuts and optimal texture.
Notes
- Use fresh or frozen blueberries; if frozen, do not thaw before folding into batter to prevent color bleeding.
- For a richer flavor, substitute milk with buttermilk.
- The cake is best served slightly warm or at room temperature.
- Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Cut crumbs and topping can be enhanced with chopped nuts if desired.
