Description

Indulge in the delightful experience of homemade Blueberry Coffee Cake! This fluffy, moist cake is filled with fresh blueberries and topped with a crumbly streusel that adds the perfect crunch. Ideal for brunch or an afternoon treat, it’s a sweet hug for your taste buds. Serve it warm with coffee or as a comforting dessert after dinner—this cake is sure to impress!

Ingredients

Scale

1 cup fresh blueberries
2 cups all-purpose flour
1 cup granulated sugar
2 tsp baking powder
1/2 cup unsalted butter, room temperature
2 large eggs
1/2 cup whole milk
1 tsp ground cinnamon
Powdered sugar (optional, for icing)

Instructions

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a large bowl, whisk together flour, baking powder, cinnamon, and granulated sugar.
In another bowl, cream the butter and remaining sugar until light and fluffy.
Beat in the eggs one at a time, mixing well after each addition, then add milk.
Fold in the blueberries gently.
Pour batter into the prepared pan and smooth the top.
Bake for 35–40 minutes or until golden brown and a toothpick comes out clean.
Allow to cool slightly before serving.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (90g)
Calories: 260
Sugar: 22g
Sodium: 150mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 4g
Cholesterol: 50mg

Keywords: Swap blueberries for raspberries or blackberries for a fruity twist. Add lemon zest for an extra burst of flavor. Store leftover cake in an airtight container at room temperature for up to three days.