Description
A delightful blueberry coffee cake topped with a crunchy streusel that adds texture and flavor. Perfect for breakfast or as a sweet treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup cold butter, cubed
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the milk and vanilla extract.
- Whisk together the flour, baking powder, and salt in another bowl.
- Gradually add the dry mixture to the wet mixture, stirring gently until combined.
- Fold in the fresh blueberries gently.
- Pour the batter into the greased pan and spread it evenly.
- Combine the brown sugar, ground cinnamon, and cold butter to make the streusel topping.
- Sprinkle the streusel over the cake batter evenly.
- Bake for 40-45 minutes, or until a toothpick comes out clean from the center.
- Allow to cool before serving.
Notes
Serve with whipped cream or blueberry sauce for added flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: blueberry, coffee cake, breakfast, dessert, brunch