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Blueberry Coffee Cake

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This moist and tender Blueberry Coffee Cake features a sweet crumb topping and bursts of fresh blueberries, perfect for breakfast or dessert.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup fresh blueberries
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1/4 cup milk
  • 1 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • For crumb topping: 1/4 cup brown sugar, 1/4 cup all-purpose flour, 2 tablespoons unsalted butter, cold and diced, 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
  4. Add the egg and vanilla extract to the butter mixture, beating until combined.
  5. Alternately add the dry ingredients and milk to the wet mixture, beginning and ending with dry ingredients. Stir gently until just combined.
  6. Fold in the fresh blueberries carefully to avoid breaking them.
  7. Pour batter into prepared pan and spread evenly.
  8. To prepare crumb topping, mix brown sugar, flour, and cinnamon in a small bowl. Cut in cold butter until mixture resembles coarse crumbs.
  9. Sprinkle crumb topping evenly over the batter.
  10. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
  11. Allow to cool slightly before serving. Enjoy warm or at room temperature.

Notes

For extra flavor, serve with a dollop of whipped cream or a drizzle of honey. Fresh lemon zest can also be added to the batter for a bright twist.

Find it online: https://cubaqueen.com/blueberry-coffee-cake-delight/