Description
This Blueberry Coffee Cake brings together the delightful taste of fresh blueberries with a soft and buttery cake. Perfect for breakfast or a sweet treat, this easy-to-make recipe promises a comforting flavor that everyone will love.
Ingredients
Scale
- 3 cups (510 g) fresh blueberries
- 3/4 cup (168 g) unsalted butter, softened
- 1 cup (200 g) granulated white sugar
- 1 cup (220 g) light brown sugar, packed
- 3 cups (375 g) all-purpose flour, spooned and leveled
- 3/4 tsp salt
- 2 tbsp (28 g) unsalted butter, softened
- 1/2 cup (110 g) light brown sugar, packed
- 2 tsp cinnamon
- 1 tsp baking soda
- 1 cup (240 ml) buttermilk, at room temperature
- 1 egg, at room temperature
- 1 tbsp vanilla
- 1 cup (130 g) powdered sugar
- 3–5 tsp whole milk
Instructions
- Preheat the oven to 350℉ (175 ℃). Grease a 9×9 in pan and line with parchment paper.
- In a medium bowl, toss 2 1/4 cups of blueberries with 1 tbsp of flour and set aside. Save the remaining 3/4 cup for topping.
- In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar with an electric mixer.
- Add flour and salt to the mixture and mix on low speed until it resembles crumbs.
- Reserve 3/4 cup of the crumb mixture in a small bowl.
- To the small bowl, add softened butter, brown sugar, and cinnamon, then mix until large clumps form. Set aside.
- Mix baking soda into the buttermilk until dissolved in a large measuring cup.
- Combine the buttermilk mixture, egg, and vanilla into the large crumb mixture and mix on medium speed until smooth.
- Gently fold in the larger portion of blueberries with a rubber spatula into the batter.
- Pour the batter into the prepared pan and spread evenly.
- Top with the remaining blueberries and the streusel mixture.
- Bake for 70-80 minutes or until a toothpick comes out clean from the center.
- Let the cake cool in the pan for 30 minutes then transfer to a cooling rack to cool completely.
- To make the icing, mix powdered sugar with milk until pourable.
- Drizzle the icing over the cooled coffee cake and slice into 16 pieces.
Notes
Be sure to coat the blueberries in flour to prevent them from sinking in the batter.
Keep an eye on the cake as it bakes; different ovens may vary in time.
Allow the cake to cool completely for best results before icing.
Nutrition
- Serving Size: 1 slice
- Calories: 248
- Sugar: 19 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg