Description
This Blueberry Coffee Cake is a delightful treat filled with fresh blueberries and topped with a delicious streusel. With simple ingredients and easy prep, it’s perfect for brunch or a cozy afternoon snack!
Ingredients
Scale
- 3 cups (510 g) fresh blueberries
- 3/4 cup (168 g) unsalted butter, softened
- 1 cup (200 g) granulated white sugar
- 1 cup (220 g) light brown sugar, packed
- 3 cups (375 g) all-purpose flour, spooned and leveled
- 3/4 tsp salt
- 2 tbsp (28 g) unsalted butter, softened
- 1/2 cup (110 g) light brown sugar, packed
- 2 tsp cinnamon
- 1 tsp baking soda
- 1 cup (240 ml) buttermilk, at room temperature
- 1 egg, at room temperature
- 1 tbsp vanilla
- 1 cup (130 g) powdered sugar
- 3–5 tsp whole milk
Instructions
- Preheat the oven to 350℉ (175 ℃). Grease a 9×9 inch pan and line it with parchment paper.
- In a medium bowl, toss 2 1/4 cups (382 g) of blueberries with 1 tbsp (8 g) of flour. Set aside. Reserve the remaining 3/4 cup (128 g) for topping.
- In a large bowl, cream together the larger portion of softened butter, granulated white sugar, and light brown sugar using an electric mixer.
- Add in the flour and salt to the mixture, and mix on low speed until it resembles crumbs.
- Remove 3/4 cup (125 g) of this mixture and set aside in a small bowl.
- To the smaller portion, add the smaller amounts of butter, brown sugar, and cinnamon. Mix until it forms large clumps. This is the streusel.
- Mix the baking soda into the buttermilk until dissolved, ensuring the container is large enough for the mixture's expansion.
- Add the buttermilk mixture, egg, and vanilla to the larger mixture. Mix on medium speed until well combined.
- Gently fold in the larger portion of blueberries using a rubber spatula.
- Pour the batter into the prepared pan, spreading it evenly with a spatula.
- Top the batter with the remaining blueberries and sprinkle the streusel on top.
- Bake for 70-80 minutes or until a toothpick inserted in the center comes out clean.
- Allow the coffee cake to cool in the pan for 30 minutes, then transfer to a cooling rack to cool completely.
- Mix powdered sugar and milk in a small bowl until pourable. Drizzle over the cooled coffee cake and cut into 16 slices.
Notes
For an extra flavor boost, consider adding a hint of lemon zest to the batter.
Store leftovers in an airtight container at room temperature for up to 3 days.
This cake can also be frozen for up to 3 months; thaw before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg