Indulge in the delightful flavors of blueberry coffee cake! This recipe is a perfect blend of sweet blueberries, tender cake, and a cinnamon-brown sugar topping. It’s a treat that’s easy to make and sure to impress at any gathering or as a sweet breakfast option.
Why You’ll Love This Recipe?
- Bursting with juicy blueberries that add a pop of freshness to each bite.
- Quick and simple to prepare, making it ideal for busy mornings or last-minute dessert cravings.
- The perfect balance of sweetness and warmth, making it a versatile dish for any occasion.
Ingredient Notes:
- Blueberries: Add a burst of fruity flavor and antioxidants.
- All-purpose flour: Provides structure and a soft texture to the cake.
- Baking powder: Helps the cake rise and become fluffy.
- Sugar: Sweetens the cake and balances the tartness of the blueberries.
- Butter: Adds richness and moisture to the cake.
- Egg: Binds the ingredients together and adds structure.
- Milk: Keeps the cake moist and tender.
- Brown sugar: Creates a caramelized topping for added sweetness.
- Cinnamon: Infuses a warm, cozy flavor into the cake.
Step-by-Step Instructions:
- Preheat the oven and prepare a baking pan.
- Mix the dry ingredients in one bowl and the wet ingredients in another.
- Combine the two mixtures, then fold in the blueberries.
- Pour the batter into the pan and top with the cinnamon-brown sugar mixture.
- Bake until golden brown and a toothpick inserted comes out clean.
Helpful Tips:
- Use fresh or frozen blueberries for this recipe.
- Feel free to swap out the blueberries for raspberries or blackberries for a different flavor.
- Store any leftovers in an airtight container to keep them fresh.
Expert Tips for the Best Results:
- Allow the cake to cool slightly before slicing to prevent it from crumbling.
- Serve the coffee cake warm with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Serving Suggestions:
Pair this blueberry coffee cake with a hot cup of coffee or tea for a cozy breakfast or dessert. It also goes well with a side of fresh fruit or a scoop of yogurt.
Storage and Reheating Tips:
To store, cover the cake tightly with plastic wrap or foil and store at room temperature for up to 3 days. Reheat individual slices in the microwave for a few seconds or in a preheated oven until warm.
Frequently Asked Questions:
- Can I use frozen blueberries instead of fresh? Yes, just be sure to thaw and drain them before using.
- Can I make this recipe ahead of time? Yes, you can bake the cake ahead of time and reheat before serving.
- Can I use a different type of milk in this recipe? Yes, any type of milk can be used in place of regular milk.
- Can I freeze leftover coffee cake? Yes, wrap the cake tightly in plastic wrap and foil before freezing for up to 3 months.
Conclusion:
Experience the deliciousness of blueberry coffee cake with this easy-to-follow recipe. Whether enjoyed as a morning treat or a sweet ending to a meal, this cake is sure to become a favorite in your baking repertoire. Give it a try and share your feedback with us!
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Blueberry Coffee Cake
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 1 hour
- Yield: 9 servings
- Category: Dessert, Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This delicious Blueberry Coffee Cake is the perfect treat for breakfast or brunch. The moist cake is filled with juicy blueberries and topped with a cinnamon brown sugar streusel.
Ingredients
- – 1 1/2 cups blueberries
- – 2 cups all-purpose flour
- – 4 tablespoons all-purpose flour (divided into 1 tablespoon and 3 tablespoons)
- – 2 teaspoons baking powder
- – 1/2 teaspoon salt
- – 3/4 cup sugar
- – 1/4 cup unsalted butter, softened
- – 1 egg, room temperature
- – 1/2 cup milk
- – 3/4 cup brown sugar
- – 3 tablespoons unsalted butter, softened
- – 2 teaspoons cinnamon
Instructions
1. Preheat the oven to 350°F and grease a 9×9 inch baking dish.
2. In a small bowl, toss the blueberries with 1 tablespoon of flour to coat.
3. In a medium bowl, whisk together 2 cups of flour, baking powder, and salt.
4. In a separate large bowl, cream together sugar and butter until light and fluffy.
5. Beat in the egg and milk until well combined.
6. Gradually mix in the flour mixture until just combined.
7. Gently fold in the blueberries.
8. Spread the batter into the prepared baking dish.
9. In a small bowl, mix together brown sugar, 3 tablespoons of flour, softened butter, and cinnamon until crumbly.
10. Sprinkle the crumb topping over the batter.
11. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
12. Allow to cool before serving.
Notes
– For a twist, try adding chopped nuts or lemon zest to the batter.
– Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition
- Serving Size: 1 piece
- Calories: 290
- Sugar: 25g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg