Description
This Blueberry Coffee Cake features a rich flavor with fresh blueberries, easy prep, and a crumbly topping, making it a delightful treat for breakfast or dessert.
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 ℃) and grease a 9×9 inch pan, lining it with parchment paper.
- In a medium bowl, toss 2 1/4 cups (382 g) of blueberries with 1 tbsp (8 g) of flour and set aside, keeping the remaining 3/4 cup (128 g) for topping later.
- In a large bowl, cream together the larger portion of butter, granulated white sugar, and the larger portion of brown sugar using an electric mixer.
- Mix the flour and salt on low speed until resembling crumbs.
- Remove 3/4 cup (125 g) of the mixture into a small bowl for later.
- In the smaller bowl, combine the smaller portion of butter, brown sugar, and the cinnamon until large clumps form. Set this aside as streusel.
- Stir the baking soda into the buttermilk until dissolved.
- Add the buttermilk mixture, egg, and vanilla into the large mixture and mix on medium speed until combined.
- Gently fold the larger portion of blueberries into the batter using a rubber spatula.
- Pour the batter into the prepared pan, spreading it evenly.
- Sprinkle the remaining 3/4 cup (128 g) of blueberries over the top, then add the streusel mixture.
- Bake for 70-80 minutes, or until a toothpick comes out clean from the center.
- Let cool in the pan for 30 minutes, then lift out using the parchment paper. Cool completely on a wire rack.
- For the icing, mix powdered sugar with milk to a pourable consistency, then drizzle over the cooled coffee cake and cut it into 16 slices.
Notes
Consider adding lemon zest to the batter for an extra zing of flavor.
Store any leftovers in an airtight container at room temperature for up to 3 days.
Serve with a dollop of whipped cream for an added touch.
Nutrition
- Serving Size: 1 slice
- Calories: 305
- Sugar: 23 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg