Description
A moist and delicious blueberry coffee cake perfect for breakfast or dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup milk
- 2 cups fresh blueberries (or frozen, thawed and drained)
- 1 teaspoon lemon zest (optional)
- For the streusel topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/4 cup unsalted butter, melted
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- In another bowl, cream together the softened butter, egg, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing until just combined.
- Gently fold in the blueberries and lemon zest, if using.
- In a separate bowl, prepare the streusel topping by combining the flour, brown sugar, melted butter, and cinnamon until crumbly.
- Pour the batter into the prepared baking pan and sprinkle the streusel topping evenly over the batter.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the coffee cake to cool in the pan for about 10 minutes before slicing and serving.
Notes
- For a richer flavor, try adding a teaspoon of almond extract to the batter.
- You can substitute half of the blueberries with raspberries or chopped strawberries for a mixed berry coffee cake.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg