Description
A delicious blueberry coffee cake perfect for breakfast or a snack.
Ingredients
- All-purpose flour – 2 cups (240 g)
- Granulated sugar – 1 cup (200 g)
- Baking powder – 2 teaspoons
- Baking soda – 1/2 teaspoon
- Salt – 1/2 teaspoon
- Unsalted butter – 1/2 cup (115 g), softened
- Eggs – 2 large
- Vanilla extract – 1 teaspoon
- Buttermilk – 1 cup (240 ml)
- Fresh blueberries – 1 cup (150 g)
- For the crumb topping:
- All-purpose flour – 1/2 cup (60 g)
- Brown sugar – 1/3 cup (70 g)
- Granulated sugar – 2 tablespoons
- Ground cinnamon – 1 teaspoon
- Unsalted butter – 1/4 cup (60 g), melted
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a small bowl, combine 1/2 cup of flour, brown sugar, granulated sugar, and cinnamon. Pour in the melted butter and mix until crumbly. Set aside.
- In a large mixing bowl, whisk together 2 cups of flour, baking powder, baking soda, and salt.
- In another bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry flour mixture to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the fresh blueberries, being careful not to break them.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Evenly sprinkle the crumb topping over the batter.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature, optionally with a dusting of powdered sugar on top.
Notes
- For extra flavor, you can add a teaspoon of lemon zest to the batter.
- This coffee cake pairs wonderfully with a cup of coffee or tea for breakfast or as an afternoon snack.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg
Keywords: Blueberry Coffee Cake