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:
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Preheat the oven to 375° F. Line a 9x9 baking dish with parchment paper and set aside.
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In a medium bowl whisk together the flour, baking powder, and salt. Set aside.
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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.
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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.
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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:
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In a bowl, cut the butter and other ingredients together with a fork until it becomes crumbly. Sprinkle evenly on top of the cake.
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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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