Description
This Blueberry Coffee Cake is a deliciously moist and tender treat, packed with fresh blueberries and topped with a sweet, cinnamon crumb topping. Perfect for breakfast, brunch, or a cozy afternoon snack alongside your favorite cup of coffee.
Ingredients
Scale
Batter Ingredients
- 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, and Add Egg and Milk: In a mixing bowl, cream together 1/4 cup softened butter and 1/2 cup sugar until the mixture is light and fluffy. Beat in the egg thoroughly, then stir in 1/2 cup milk to combine well.
- Combine Dry Ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt to evenly distribute the leavening agents and seasoning.
- Mix Dry Ingredients into Wet: Gradually add the dry ingredients into the creamed wet mixture, stirring gently to form a smooth batter without overmixing.
- Fold in Blueberries: Carefully fold 1 cup fresh blueberries into the batter, ensuring they are evenly distributed without breaking them up.
- Pour Batter into Pan: Transfer the batter into the prepared baking pan, smoothing 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 using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add Crumb Topping: Sprinkle the crumb topping evenly over the batter in the pan to create a crunchy, flavorful crust.
- Bake: Place the pan in the preheated oven and bake 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. This helps the crumb topping set and makes cutting easier.
Notes
- Use fresh or frozen blueberries; if frozen, do not thaw to prevent color bleeding.
- For a dairy-free version, substitute butter and milk with plant-based alternatives.
- You can customize the crumb topping by adding chopped nuts for extra texture.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- Warming slices before serving enhances flavor and texture.
