Ingredients

1½ cups blueberries

2 cups all-purpose flour

4 tablespoons all-purpose flour (divided: 1 tablespoon and 3 tablespoons)

2 teaspoons baking powder

½ teaspoon salt

¾ cup sugar

¼ cup unsalted butter, softened

1 egg, room temperature

½ cup milk

¾ cup brown sugar

3 tablespoons unsalted butter, softened

2 teaspoons cinnamon

Instructions

Step 1: Preheat the oven to 350°F. Spray an 8×8 baking pan with nonstick spray and set aside.

Step 2: In a small bowl, toss 1 tablespoon of flour with the blueberries to coat them lightly. Set this aside.

Step 3: In a medium bowl, whisk together the 2 cups of flour, baking powder, and salt until well combined and lump-free.

Step 4: In a large bowl, cream the sugar, ¼ cup softened butter, and egg using a handheld mixer on medium-high speed for 1 to 2 minutes. Then add the milk and mix on low speed until smooth, about 1 to 2 minutes.

Step 5: Add the dry ingredients to the wet mixture and stir gently just until combined. Avoid overmixing.

Step 6: Fold in the flour-coated blueberries carefully to distribute them evenly without breaking.

Step 7: Spread the batter evenly into the prepared baking pan.

Step 8: In a small bowl, combine the brown sugar, 3 tablespoons flour, 3 tablespoons softened butter, and cinnamon with a fork until crumbly. Sprinkle this topping evenly over the batter.

Step 9: Bake for 25 to 35 minutes or until a tester inserted in the center comes out with just a few crumbs.

Step 10: Allow the cake to cool in the pan for 10 minutes before slicing and serving.

Tips & Variations

For extra flavor, add a teaspoon of vanilla extract to the batter when mixing the wet ingredients.

Use frozen blueberries if fresh are not available; just do not thaw them before coating with flour.

Substitute the all-purpose flour with whole wheat pastry flour for a nuttier taste and added fiber.

Try adding chopped nuts like pecans or walnuts to the crumb topping for added crunch.

FAQs

Can I use other berries instead of blueberries?

Yes, you can substitute blueberries with raspberries, blackberries, or a mix of berries. Just be sure to coat them with flour before folding into the batter to prevent sinking.

How do I know when the coffee cake is fully baked?

The cake is done when a toothpick or cake tester inserted in the center comes out with just a few moist crumbs attached. Avoid waiting until it’s completely clean to ensure the cake stays moist.