Description
Brighten your mornings with this easy-to-make Blueberry Coffee Cake! Moist, fluffy, and studded with sweet blueberries, this delightful treat features a crumbly cinnamon streusel topping that’s perfect for brunch or an afternoon snack. The comforting aroma will fill your kitchen and have everyone asking for a slice.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup unsalted butter (softened)
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- 1 cup fresh blueberries (or frozen, thawed)
- 1/4 cup brown sugar (for topping)
- 1/4 cup oats (optional, for topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan.
- In a bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
- In another bowl, cream the softened butter until smooth. Gradually add sugar and beat until light and fluffy.
- Add eggs one at a time along with vanilla extract. Mix until well combined.
- Gradually fold the dry ingredients into the wet mixture while gently incorporating the blueberries.
- For the streusel topping, combine brown sugar, oats (if using), flour, cinnamon, and melted butter until crumbly.
- Pour the batter into the prepared pan and sprinkle the streusel evenly on top.
- Bake for 35-40 minutes or until golden brown; a toothpick should come out clean.
- Allow to cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg