Description
This Blueberry Coffee Cake is a moist and tender treat featuring fresh blueberries, a cinnamon brown sugar crumb topping, and a soft cake base. Perfect for breakfast, brunch, or an afternoon snack, this recipe combines the sweet tang of blueberries with a buttery crumb crust baked to golden perfection.
Ingredients
Scale
Cake
- 1½ cups blueberries
- 2 cups all-purpose flour
- 1 tablespoon all-purpose flour (for coating blueberries)
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup sugar
- ¼ cup unsalted butter, softened
- 1 egg, room temperature
- ½ cup milk
Topping
- ¾ cup brown sugar
- 3 tablespoons all-purpose flour
- 3 tablespoons unsalted butter, softened
- 2 teaspoons cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature for even baking.
- Prepare Pan: Spray an 8×8 inch baking pan with nonstick spray to prevent sticking and set it aside for later use.
- Coat Blueberries: In a small bowl, toss the blueberries with 1 tablespoon of flour to coat them lightly. This helps prevent the berries from sinking to the bottom of the cake during baking. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the 2 cups of flour, baking powder, and salt. This helps remove lumps and evenly distributes the leavening agents.
- Cream Sugar, Butter, and Egg: In a large bowl, use a handheld mixer to beat the sugar, ¼ cup softened butter, and egg on medium-high speed for 1 to 2 minutes until creamy and well combined.
- Add Milk and Combine: Add the milk to the creamed mixture and mix on low speed for 1 to 2 minutes until smooth.
- Add Dry Mixture: Gradually add the dry ingredients to the wet ingredients and stir just until combined, avoiding overmixing to keep the cake tender.
- Fold in Blueberries: Gently stir in the flour-coated blueberries to distribute them evenly throughout the batter without crushing them.
- Spread Batter: Pour and spread the batter evenly into the prepared 8×8 baking pan for an even bake.
- Prepare Topping: In a small bowl, mix with a fork the brown sugar, 3 tablespoons flour, softened butter, and cinnamon until the mixture is crumbly and resembles coarse crumbs.
- Add Topping and Bake: Sprinkle the crumb topping evenly over the cake batter. Bake in the preheated oven for 25 to 35 minutes or until a cake tester inserted in the center comes out with just a few moist crumbs.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes before slicing and serving to let it set for cleaner cuts and enhanced flavor.
Notes
- Coating the blueberries with flour helps prevent them from sinking during baking.
- Use room temperature egg and softened butter for better mixing and texture.
- Do not overmix the batter once dry ingredients are added to keep the cake light and tender.
- The crumb topping adds an extra layer of texture and cinnamon flavor, but can be omitted if desired.
- This coffee cake is best enjoyed fresh but can be stored covered at room temperature for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: blueberry coffee cake, coffee cake recipe, blueberry cake, crumb topping coffee cake, breakfast cake
