Description
This Blueberry Coffee Cake is a moist and tender baked treat featuring fresh blueberries folded into a buttery batter, topped with a crunchy cinnamon-sugar crumb topping. Perfect for breakfast or a sweet snack, it combines a soft crumb with bursts of juicy fruit and a hint of warm spice.
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 the 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 of softened butter and 1/2 cup sugar until the mixture is light and fluffy to ensure a tender crumb.
- Add Egg and Milk: Beat in 1 egg thoroughly, then stir in 1/2 cup milk to combine the wet ingredients evenly.
- Combine Dry Ingredients: In a separate bowl, whisk 2 cups of all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt to distribute the leavening agents and salt uniformly.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing and keep the cake tender.
- Fold in Blueberries: Gently fold 1 cup blueberries into the batter, taking care not to break them for a nice burst of flavor.
- Pour Batter in Pan: Pour the completed batter into the prepared pan and smooth the top with a spatula for even baking.
- Prepare Crumb Topping: In a small bowl, mix 1/4 cup flour, 1/4 cup sugar, and 1/2 teaspoon cinnamon. Cut in 3 tablespoons of cold butter until the mixture becomes crumbly.
- Sprinkle Topping: Evenly sprinkle the crumb topping over the batter to create a crunchy, cinnamon-spiced crust.
- 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 coffee cake to cool in the pan before slicing to set the texture and make cutting easier.
Notes
- Use fresh or frozen blueberries; if using frozen, do not thaw to prevent bleeding into the batter.
- Ensure the butter for the crumb topping is cold for a better crumb texture.
- Do not overmix batter once the flour is added to keep the cake tender.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- For extra flavor, serve with a light dusting of powdered sugar or a drizzle of glaze.
