Description
Blueberry coffee cake embodies pure morning comfort with its moist crumb and juicy berries. Sweet crumble topping and rich flavor make this classic breakfast treat irresistible for weekend mornings when you crave something special.
Ingredients
Scale
Cake Base:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter
- 2 large eggs
- 1/2 cup milk
Blueberry Filling:
- 2 cups fresh blueberries
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
- 1 tsp lemon juice
Streusel Topping:
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/4 cup unsalted butter
- 1 tsp ground cinnamon
- 1/4 cup chopped pecans (optional)
Instructions
- Preheat the oven to 350°F and thoroughly grease a 9×13-inch baking pan with butter or cooking spray.
- In a large mixing bowl, sift together flour, sugar, baking powder, and salt to ensure smooth, lump-free dry ingredients.
- Cream the butter until soft and fluffy, then incorporate eggs one at a time, mixing thoroughly after each addition.
- Gradually fold the milk into the butter mixture, creating a smooth, consistent batter.
- In a separate bowl, gently toss blueberries with sugar, cornstarch, and lemon juice, ensuring each berry is evenly coated.
- Prepare the streusel topping by combining flour, brown sugar, butter, cinnamon, and pecans, working the mixture until it resembles coarse, crumbly texture.
- Pour half the cake batter into the prepared pan, spreading it evenly to create a uniform base layer.
- Distribute the blueberry filling carefully over the batter, ensuring even coverage.
- Gently add the remaining cake batter on top of the blueberry layer, using a spatula to spread smoothly.
- Sprinkle the streusel topping generously and evenly across the entire surface of the cake.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and allow the coffee cake to cool completely in the pan before cutting into squares.
Notes
- Prevent blueberries from sinking by tossing them in a light coating of flour before adding to the batter, which helps suspend them evenly throughout the cake.
- Swap fresh blueberries with frozen ones during off-season, but do not thaw beforehand to prevent color bleeding and maintain cake’s texture.
- Create a gluten-free version by substituting regular flour with a 1:1 gluten-free baking blend, ensuring the same tender crumb and delicious flavor.
- Enhance the cake’s moisture by using full-fat yogurt or sour cream instead of milk, which adds richness and creates a more tender crumb.
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 320
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg