Get ready to transform your breakfast routine with this mouthwatering Blueberry Coffee Cake that promises to be the star of your morning spread! Imagine cutting into a perfectly baked cake with a golden, crumbly streusel topping, revealing juicy blueberries nestled in a tender, moist crumb. This isn't just any coffee cake - it's a delectable experience that will have your family and friends begging for seconds, and possibly the recipe itself!
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup blueberries, fresh or frozen
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup brown sugar
- 1/2 cup rolled oats
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan with butter or cooking spray, ensuring complete coverage.
- In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy, using an electric mixer on medium speed for about 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in vanilla extract and milk, stirring until fully incorporated.
- In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt to create the dry ingredient mix.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix the batter.
- Gently fold in the fresh or frozen blueberries, distributing them evenly throughout the batter.
- For the streusel topping, combine brown sugar, rolled oats, cinnamon, and 1/4 cup of flour in a small bowl. Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Pour the cake batter into the prepared baking pan, spreading it evenly with a spatula.
- Sprinkle the streusel topping generously over the cake batter, covering the entire surface.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from oven and let the coffee cake cool in the pan for 15-20 minutes before slicing.
- Cut into 8 equal squares and serve warm, optionally dusted with powdered sugar or drizzled with a light glaze.
Tips
- Use room temperature ingredients: Ensure butter, eggs, and milk are at room temperature for a smoother, more evenly mixed batter.
- Don't overmix the batter: Mix just until ingredients are combined to keep the cake tender and light.
- Prevent blueberry sinking: Toss blueberries in a light dusting of flour before adding to the batter to help them stay suspended throughout the cake.
- Check for doneness carefully: A toothpick with a few moist crumbs is perfect - avoid overbaking, which can dry out the cake.
- For extra flavor, consider adding a splash of lemon zest to brighten the blueberry taste.
- If using frozen blueberries, do not thaw them before adding to the batter to prevent color bleeding.
- Let the cake cool slightly before cutting to help it set and make slicing easier.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 58g
Protein: 5g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 85mg
