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Blueberry Coffee Cake Recipe

American · Dessert · 65 min total

A tender, buttery cake studded with fresh blueberries and topped with a crunchy cinnamon streusel, perfect for breakfast or brunch.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries (if frozen, do not thaw)
• 1/3 cup all-purpose flour (for streusel)
• 1/3 cup packed light brown sugar (for streusel)
• 1/2 teaspoon ground cinnamon (for streusel)
• 3 tablespoons cold unsalted butter, cut into small pieces (for streusel)

Instructions

1. Preheat oven to 350°F. Grease a 9-inch square baking pan.
2. Make the streusel: In a small bowl, combine 1/3 cup flour, 1/3 cup brown sugar, and cinnamon. Cut in 3 tablespoons cold butter using a pastry blender or your fingers until mixture resembles coarse crumbs. Set aside.
3. In a large bowl, whisk together 1 1/2 cups flour, granulated sugar, 1/4 cup brown sugar, baking powder, baking soda, and salt.
4. Add softened butter, egg, buttermilk, and vanilla. Beat with an electric mixer on medium speed until smooth, about 2 minutes.
5. Gently fold in blueberries. Spread batter evenly into prepared pan.
6. Sprinkle streusel evenly over batter.
7. Bake for 40-45 minutes, or until a toothpick inserted into center comes out clean. Cool in pan on a wire rack for 10 minutes before serving warm or at room temperature.

Tips

• For a lighter texture, do not overmix the batter after adding the blueberries.
• If using frozen blueberries, toss them with a tablespoon of flour before folding into batter to prevent sinking.
• Store leftovers covered at room temperature for up to 3 days.

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