Description
Irresistibly Moist Blueberry Coffee Cake to Brighten Your Mornings
Ingredients
Scale
- 2 cups all-purpose flour (substitute with gluten-free flour if desired)
- 1 tbsp baking powder (do not substitute for best results)
- 1 cup granulated sugar (brown sugar can be used for deeper flavor)
- 1 cup whole milk (almond milk works as a dairy-free alternative)
- 2 large eggs (ensure they are at room temperature)
- 1/2 cup unsalted butter (softened, coconut oil can be swapped for dairy-free)
- 2 cups fresh blueberries (feel free to use frozen blueberries)
- 1/2 cup brown sugar (or use white sugar if preferred)
- 1/2 cup all-purpose flour (same gluten-free swap applies)
- 1/4 cup unsalted butter (cold and diced for crumbly texture)
- 1 tsp ground cinnamon (skip for a more classic taste)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or line it with parchment paper.
- In a medium bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1 cup of granulated sugar.
- In a separate large bowl, cream 1/2 cup of softened unsalted butter until light and fluffy. Gradually add 1 cup of granulated sugar.
- Add 2 large eggs one at a time, mixing on low speed after each addition. Then pour in 1 cup of whole milk.
- Gradually mix the dry ingredients into the wet mixture, then fold in 2 cups of fresh blueberries.
- Pour the batter into the prepared pan, leveling the top gently.
- Bake for 45-50 minutes. Check for doneness by inserting a toothpick into the center.
- Once baked, cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
Notes
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 15 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg