Description
Sweet morning dreams unfold with this classic blueberry coffee cake, brimming with juicy berries and a crumbly streusel topping. Warm spices and tender crumb invite breakfast lovers to savor each delightful bite.
Ingredients
Scale
Blueberry Ingredients:
- 1 1/2 cups (354 ml) blueberries
Dry Ingredients:
- 2 cups (240 grams) all-purpose flour
- 4 tablespoons (30 grams) all-purpose flour (divided)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup (150 grams) sugar
- 3/4 cup (165 grams) brown sugar
- 2 teaspoons cinnamon
Wet and Binding Ingredients:
- 1/4 cup (57 grams) unsalted butter, softened
- 3 tablespoons (43 grams) unsalted butter, softened
- 1 egg, room temperature
- 1/2 cup (118 ml) milk
Instructions
- Preheat the oven to 350F and generously coat a 9×9-inch baking dish with cooking spray or butter.
- Gently toss fresh blueberries with a light dusting of flour to prevent them from sinking during baking.
- Whisk together flour, baking powder, and salt in a medium mixing bowl until fully combined and aerated.
- Using an electric mixer, cream sugar and softened butter until light and fluffy, then incorporate the egg and blend thoroughly.
- Gradually introduce dry ingredients and milk into the butter mixture, alternating between the two and mixing until just combined to maintain a smooth, even texture.
- Delicately fold the flour-coated blueberries into the batter, ensuring even distribution without crushing the berries.
- Transfer the batter into the prepared baking dish, spreading it evenly with a spatula to create a uniform layer.
- Create the crumb topping by mixing brown sugar, flour, softened butter, and cinnamon until it resembles coarse, crumbly texture.
- Sprinkle the cinnamon-sugar mixture generously over the cake batter, covering the surface completely.
- Place in the preheated oven and bake for 45-50 minutes, checking doneness by inserting a toothpick into the center – it should come out clean with minimal crumbs.
- Remove from oven and allow the cake to cool in the pan for at least 15 minutes before slicing and serving.
Notes
- Flour-coated blueberries prevent sinking to the bottom of the cake, ensuring even distribution throughout each slice.
- Use room temperature ingredients like butter and egg for smoother, more consistent batter mixing and better cake texture.
- For gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend to maintain similar consistency and structure.
- Swap fresh blueberries with frozen ones if needed, but do not thaw beforehand to prevent color bleeding and maintain cake’s structural integrity.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 284
- Sugar: 23 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 36 mg