Description
This Blueberry Coffee Cake is a moist and tender baked treat featuring fresh blueberries and a buttery cinnamon crumb topping. Perfect for breakfast, brunch, or a cozy afternoon snack, it combines a lightly sweetened batter with a crisp, flavorful streusel that adds a delightful texture contrast in every bite.
Ingredients
Scale
Main 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 your 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 softened butter and 1/2 cup sugar until the mixture is light and fluffy. This creates a smooth and airy base for the cake.
- Add Egg and Milk: Beat in one egg thoroughly, then stir in 1/2 cup milk to combine evenly with the creamed butter and sugar.
- Mix Dry Ingredients: In a separate bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt to ensure even distribution of leavening and seasoning.
- Combine Wet and Dry: Gradually incorporate the dry ingredient mixture into the wet ingredients, stirring gently until just combined to avoid overmixing.
- Fold in Blueberries: Carefully fold 1 cup of fresh blueberries into the batter to distribute the fruit without breaking them.
- Transfer Batter to Pan: Pour the batter into the prepared pan and smooth the surface with a spatula for even baking.
- Prepare Crumb Topping: In a small bowl, combine 1/4 cup flour, 1/4 cup sugar, 1/2 teaspoon cinnamon, and 3 tablespoons cold butter. Use your fingers or a pastry blender to mix until the mixture forms coarse crumbs.
- Add Topping and Bake: Sprinkle the crumb topping evenly over the batter, then bake 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 cake to cool in the pan before slicing, which helps it set and makes it easier to serve.
Notes
- Use fresh blueberries for the best texture; frozen blueberries can be used but may cause more color bleeding.
- Make sure the butter for the topping is very cold to achieve the crumbly texture.
- To check doneness, insert a toothpick in the center; it should come out clean or with only a few moist crumbs attached.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- For added flavor, consider adding a teaspoon of vanilla extract to the batter.
