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Blueberry Coffee Cake

Irresistible Blueberry Coffee Cake with Crunchy Topping

This Blueberry Coffee Cake features a moist, fluffy texture with juicy blueberries and a crunchy streusel topping, perfect for brunch or dessert.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 9 slices
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour can be substituted with gluten-free flour
  • 2 teaspoons Baking Powder acts as a leavening agent
  • 1/2 cup Butter softened
  • 1 large Egg
  • 1 cup Sugar light brown sugar can be used
  • 1/2 teaspoon Salt enhances flavor
  • 3/4 cup Milk
  • 1 1/2 cups Blueberries fresh or frozen without thawing
For the Topping
  • 1/2 cup Sugar
  • 1/2 cup Flour
  • 1 teaspoon Cinnamon
  • 1/4 cup Butter softened

Equipment

  • Mixing bowl
  • hand mixer
  • spatula
  • Baking pan
  • Fork

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1/2 cup of softened butter, 1 egg, 1 cup of sugar, 1/2 teaspoon of salt, and 3/4 cup of milk. Blend until smooth, about 2-3 minutes.
  2. Gently fold in 1 1/2 cups of fresh or frozen blueberries. Be careful not to over-mix.
  3. Grease an 8x8 inch baking pan and pour the blueberry batter into the pan, spreading it evenly.
  4. In a separate bowl, mix together 1/2 cup of sugar, 1/2 cup of flour, and 1 teaspoon of cinnamon. Add in 1/4 cup of softened butter and crumble until it forms a coarse topping.
  5. Sprinkle the streusel topping evenly over the batter.
  6. Preheat the oven to 375°F (190°C) and bake for approximately 45 minutes.
  7. Once baked, cool in the pan for 5 minutes and transfer to a wire rack.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

For an extra zing, incorporate 1 tablespoon of freshly grated lemon zest into the batter. Store at room temperature for up to 3 days or in the fridge for 5 days.

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