Description

Experience the joy of baking with this delightful Blueberry Coffee Cake, featuring a moist and tender crumb, bursting blueberries, and a crunchy streusel topping. Perfect for breakfast or dessert, this cake transforms any gathering into a special occasion. With its sweet aroma wafting through your kitchen, it’s hard to resist going back for seconds!

Ingredients

Scale

1 cup fresh blueberries
1 ½ cups all-purpose flour
¾ cup granulated sugar
2 tsp baking powder
½ cup unsalted butter (room temperature)
2 large eggs
½ cup whole milk
1 tsp cinnamon
2 tsp vanilla extract
½ cup sour cream or Greek yogurt

Instructions

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
In a large bowl, cream together the butter and sugar until light and fluffy (3-5 minutes).
Beat in the eggs one at a time followed by vanilla extract until well combined.
In another bowl, whisk together flour, baking powder, cinnamon, and a pinch of salt. Gradually add this mixture alternately with milk to the butter mixture until just combined.
Gently fold in the blueberries.
Pour the batter into the prepared pan and sprinkle with streusel topping if desired.
Bake for 45-50 minutes or until a toothpick comes out clean. Cool slightly before serving.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (75g)
Calories: 210
Sugar: 10g
Sodium: 150mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg

Keywords: For added flavor, consider swapping blueberries with raspberries or adding lemon zest. Store leftovers in an airtight container at room temperature for up to three days.