Description
A delightful blueberry coffee cake with a buttery crumb and crunchy streusel topping, perfect for brunch or as a sweet snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup cold butter, cubed
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- Cream the softened butter and granulated sugar together until light and fluffy.
- Beat in the eggs one at a time, then stir in the milk and vanilla extract.
- Whisk together the flour, baking powder, and salt in another bowl.
- Add the dry mixture to the wet mixture, stirring gently.
- Fold in the fresh blueberries carefully.
- Pour the batter into the greased pan, spreading it evenly.
- Mix brown sugar, cinnamon, and cold cubed butter for the streusel topping.
- Sprinkle the streusel topping over the cake batter.
- Bake for 40-45 minutes, checking for doneness.
- Cool slightly in the pan before serving.
Notes
Serve warm or at room temperature, optionally dusted with powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
Keywords: blueberry, coffee cake, dessert, brunch, baking