Blueberry Coffee Cake

Indulge in the deliciousness of Blueberry Coffee Cake! This recipe is a perfect balance of sweet blueberries, tender cake, and a cinnamon-sugar topping. It’s easy to make and versatile for breakfast, brunch, or dessert.

Why You’ll Love This Recipe?

1. Bursting with juicy blueberries for a burst of flavor.
2. Quick and simple prep time, perfect for busy mornings.
3. Ideal for meal prep – make ahead and enjoy throughout the week.

Ingredient Notes:

• Blueberries: Adds a sweet and juicy burst to the cake.
• All-purpose flour: Provides structure to the cake.
• Baking powder: Helps the cake rise.
• Sugar: Sweetens the cake and topping.
• Butter: Adds richness and flavor.
• Egg: Binds the ingredients together.
• Milk: Adds moisture to the cake batter.
• Brown sugar: Sweetens the cinnamon topping.
• Cinnamon: Adds warmth and flavor to the topping.

Step-by-Step Instructions:

1. Preheat the oven and prepare a baking dish.
2. Mix dry ingredients in one bowl and wet ingredients in another.
3. Combine the mixtures, fold in blueberries, and pour into the dish.
4. Make the cinnamon topping and sprinkle over the batter.
5. Bake until golden brown and a toothpick comes out clean.

Helpful Tips:

• Use fresh or frozen blueberries for this recipe.
• Substitute the blueberries with raspberries or blackberries for a different flavor.
• Store leftovers in an airtight container at room temperature for up to 3 days.

Expert Tips for the Best Results:

1. Use room temperature ingredients for a smoother batter.
2. Avoid overmixing the batter to keep the cake tender.
3. Let the cake cool before slicing for clean edges.

Serving Suggestions:

Enjoy Blueberry Coffee Cake with a dollop of whipped cream or a scoop of vanilla ice cream. Pair it with a hot cup of coffee or tea for a delightful treat.

Storage and Reheating Tips:

To store, wrap the cake in plastic wrap and store in the refrigerator for up to a week. Reheat in the microwave for a few seconds or in the oven at a low temperature until warm.

Frequently Asked Questions:

1. Can I use frozen blueberries? Yes, just thaw and drain them before using.
2. Can I make this gluten-free? Yes, use a gluten-free flour blend.
3. Can I use a different fruit? Yes, try raspberries or blackberries for a twist.
4. Can I freeze the cake? Yes, wrap it tightly and freeze for up to 3 months.

Conclusion:

Blueberry Coffee Cake is a delightful treat that’s perfect for any occasion. Try this recipe and savor the delicious flavors with your loved ones. Share your feedback and enjoy every bite of this irresistible cake!

Blueberry Coffee Cake

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Indulge in the perfect combination of blueberries and cinnamon with this delicious blueberry coffee cake. A moist and flavorful treat that is perfect for breakfast or as a dessert.

• Author: Touria Elkoudssi
• Prep Time: 15 mins
• Cook Time: 40-45 mins
• Total Time: 1 hr
• Yield: 9 servings 1x
• Category: Desserts
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Main Cake:

• 1½ cups blueberries
• 2 cups all-purpose flour
• 4 tablespoons all-purpose flour divided into 1 tablespoon and 3 tablespoons
• 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 unsalted butter, softened
• 2 teaspoons cinnamon

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Instructions

1. Preheat Oven: Preheat the oven to 350°F (180°C) and grease a 9×9-inch baking dish.
2. Mix Dry Ingredients: In a bowl, combine 2 cups flour, baking powder, and salt.
3. Cream Butter and Sugar: In a separate bowl, cream together sugar and ¼ cup butter until fluffy.
4. Add Egg and Milk: Mix in the egg and milk until well combined.
5. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the blueberries.
6. Make Topping: In a small bowl, mix 3 tablespoons butter, brown sugar, and cinnamon until crumbly.
7. Assemble Cake: Pour the batter into the prepared baking dish and sprinkle the topping evenly over the batter.
8. Bake: Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
9. Serve: Allow the cake to cool slightly before slicing and serving.

Notes

• This cake is best served warm but also tastes great at room temperature.
• You can substitute the blueberries with other berries like raspberries or blackberries.

Nutrition

• Serving Size: 1 slice
• Calories: 250 kcal
• Sugar: 18 g
• Sodium: 200 mg
• Fat: 8 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 35 mg