Blueberry Coffee Cake
Blueberry coffee cake is a delightful breakfast treat that combines the sweetness of ripe blueberries with a tender, buttery crumb. Imagine waking up to the inviting aroma of this cake, perfect for lazy brunches or a sweet indulgence any day of the week. This easy-to-make recipe brings joy to every bite and is sure to become a family favorite.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Approximately 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (softened)
- 2 large eggs (room temperature)
- ½ cup whole milk
- 1 cup fresh blueberries (or frozen)
- 1 tbsp cinnamon sugar mixture (for topping)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch baking pan.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, beat softened butter until creamy, then add eggs one at a time and mix well. Stir in milk until smooth.
- Gently combine wet and dry ingredients until just mixed. Fold in blueberries.
- Pour batter into the prepared pan and sprinkle with cinnamon sugar.
- Bake for 40-45 minutes or until golden brown and a toothpick comes out clean.
Nutrition
- Serving Size: 1 slice (approx. 100g)
- Calories: 320
- Sugar: 18g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: For added flavor, substitute blueberries with raspberries or chopped peaches. Store leftovers wrapped at room temperature for up to three days. Reheat slices in the microwave for about 15 seconds.