Description

Blueberry Coffee Cake is a moist, tender cake bursting with fresh blueberries and topped with a buttery cinnamon-sugar streusel. Perfect for breakfast, a coffee break, or dessert, this easy-to-make treat combines a soft crumb base with a crunchy, flavorful topping for a comforting and delicious experience.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt

Wet Ingredients

1/2 cup unsalted butter, softened and cubed (plus extra cold cubes for streusel)
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup milk or buttermilk

Fresh Fruit

1 1/2 cups fresh blueberries

Streusel Topping

1/2 cup brown sugar
1 tsp ground cinnamon
1/4 cup cold unsalted butter, cubed

Instructions

Prepare the Streusel Topping: Combine brown sugar, cinnamon, and cold cubed butter in a bowl. Use your fingers or a pastry cutter to mix until crumbly and sandy in texture. Set aside to chill while preparing batter.
Mix the Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and salt to evenly distribute the leavening and season the cake base.
Cream Butter and Sugar: Beat softened unsalted butter with granulated sugar until fluffy and light in color to trap air for a soft, risen cake.
Add Eggs and Vanilla: Incorporate eggs one at a time, mixing well after each addition, then stir in vanilla extract to enhance aroma and flavor.
Combine Wet and Dry Ingredients: Alternately add the dry ingredient mixture and milk (or buttermilk) to the creamed butter mixture, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overworking.
Fold in Blueberries: Carefully fold fresh blueberries into the batter, ensuring they are evenly distributed without breaking.
Assemble and Bake: Pour half the batter into a greased baking pan, sprinkle half the streusel topping evenly, add the remaining batter, then top with the remaining streusel. Bake at 350°F (175°C) for 40-45 minutes or until a toothpick inserted in the center comes out clean.

Notes

Use fresh blueberries for best texture; if using frozen, thaw and drain well.
Do not overmix the batter to keep it tender.
Keep streusel butter cold for a crispier topping.
Test cake doneness with a toothpick; it should come out with a few moist crumbs, not wet batter.
Allow cake to cool at least 10 minutes before slicing for cleaner pieces.

Prep Time: 20 minutes
Cook Time: 40-45 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/10th of cake)
Calories: 320
Sugar: 27g
Sodium: 180mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 4g
Cholesterol: 65mg

Keywords: blueberry coffee cake, blueberry cake, coffee cake, breakfast cake, streusel topping, moist cake, cinnamon streusel, fresh blueberries