BLUEBERRY 🫐 COFFEE ☕️ CAKE 🥮 EASY RECIPE

Indulge in the delightful flavors of a moist Blueberry Coffee Cake, perfect for breakfast or brunch. This scrumptious treat features a tender crumb, bursting with juicy blueberries, and topped with a buttery, cinnamon-infused streusel. Easy to bake and irresistibly delicious, it's a crowd-pleaser!

Blueberry Cake

  • 2 cups all-purpose flour spooned and leveled
  • 2 teaspoon baking powder
  • ½ tsp salt
  • ¼ cup unsalted butter at room temperature
  • ¾ cup granulated sugar
  • 1 large egg at room temperature
  • ½ cup whole milk at room temperature
  • 2 cups fresh blueberries + 1 tablespoon flour for tossing

Streusel Topping

  • ¼ cup unsalted butter at room temperature
  •  cup brown sugar
  • ⅓ cup all-purpose flour spooned and leveled
  • ½ teaspoon cinnamon

INSTRUCTIONS

Blueberry Cake:

  • Preheat the oven to 375° F. Line a 9x9 baking dish with parchment paper and set aside.
  • In a medium bowl whisk together the flour, baking powder, and salt. Set aside.
  • In a separate large bowl, use an electric mixer to cream sugar and butter together until smooth, about 1-2 minutes. Add the egg and mix until combined.
  • Add the flour mixture and milk in alternating additions, starting and ending with the flour mixture. Mix until just combined, be careful not to overmix here.
  • Coat the blueberries with 1 tablespoon flour and gently fold them into the batter. Spread the batter into the prepared baking pan (it will be thick).

Streusel Topping:

  • In a bowl, cut the butter and other ingredients together with a fork until it becomes crumbly. Sprinkle evenly on top of the cake.
  • Bake the cake at 375° for 30-35 minutes or until a toothpick comes out clean. Allow the cake to cool in the pan for about 10 minutes, and then remove it to a wire cooling rack.

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