Description
This Blueberry Coffee Cake is a moist and tender cake bursting with fresh blueberries and topped with a sweet, cinnamon crumb topping. Perfect for breakfast, brunch, or an afternoon treat with coffee or tea.
Ingredients
Scale
Cake Batter
- 1 cup blueberries
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/4 cup butter (softened)
- 1 egg
- 1/2 cup milk
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Crumb Topping
- 1/4 cup flour
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons butter (cold)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan to prevent sticking.
- Cream Butter and Sugar: In a mixing bowl, cream together 1/4 cup softened butter and 1/2 cup sugar until the mixture is light and fluffy. This helps create a tender cake.
- Add Egg and Milk: Beat in 1 egg until fully incorporated, then stir in 1/2 cup milk, blending well to form the wet mixture.
- Combine Dry Ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt to distribute the leavening and seasoning evenly.
- Mix Dry into Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently but thoroughly until just combined to avoid overdeveloping gluten.
- Fold in Blueberries: Gently fold in 1 cup fresh blueberries, taking care not to crush them, to distribute evenly throughout the batter.
- Pour Batter into Pan: Pour the prepared batter into the greased baking pan and smooth the top with a spatula for even baking.
- Prepare Crumb Topping: In a small bowl, mix together 1/4 cup flour, 1/4 cup sugar, and 1/2 teaspoon cinnamon. Cut in 3 tablespoons cold butter until the mixture resembles coarse crumbs. Sprinkle this topping evenly over the batter.
- Bake: Bake the cake in the preheated oven for 35 to 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan before slicing to let it set and enhance the flavors. Serve as a delightful breakfast or snack coffee cake.
Notes
- You can substitute fresh blueberries with frozen ones, but do not thaw them before folding into the batter to prevent color bleeding.
- For a richer topping, sprinkle some chopped nuts like walnuts or pecans along with the crumb topping.
- Store leftover cake covered at room temperature for up to 2 days or refrigerate for longer freshness.
- If you prefer a dairy-free version, substitute butter with a plant-based margarine and use a non-dairy milk alternative.
- This recipe works well in a 9×9-inch pan as well, with similar baking time.
