Description
Enjoy a moist and fluffy Blueberry Coffee Cake, packed with fresh blueberries and topped with a sweet cinnamon-brown sugar crumble. Ideal for breakfast, brunch, or a cozy snack!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries (or frozen, thawed and drained)
- 1 tablespoon lemon juice (optional, for added flavor)
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup chopped nuts (optional, for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line it with parchment paper for easy removal.
- In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy (about 3-5 minutes using an electric mixer on medium speed).
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and lemon juice (if using) until fully combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk. Start and end with the flour mixture, mixing just until combined. A few lumps are perfectly fine.
- Gently fold in the blueberries using a spatula.
- In a small bowl, combine the brown sugar, ground cinnamon, and chopped nuts (if using). Mix well to ensure even distribution.
- Pour half of the batter into the prepared baking pan, spreading it evenly across the bottom.
- Sprinkle half of the brown sugar topping mixture over the batter.
- Carefully pour the remaining batter over the topping, spreading it gently to cover.
- Sprinkle the remaining brown sugar topping mixture over the top of the cake batter.
- Place the baking pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly springy to the touch.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes.
- Carefully transfer the cake to a wire rack to cool completely.
- Slice the cake into squares or rectangles. This blueberry coffee cake is perfect for breakfast, brunch, or as a delightful afternoon snack.
- For an extra touch, dust the top with powdered sugar or serve with whipped cream or vanilla ice cream.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature or warm in the microwave when ready to enjoy.
Notes
- For a burst of flavor, consider adding a teaspoon of lemon zest to the batter.
- Feel free to substitute the blueberries with other berries or fruits of your choice.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes