Description
This Blueberry Coffee Cake is a delightful and moist treat perfect for breakfast or snack time. Bursting with fresh blueberries and topped with a sweet cinnamon crumb, this cake combines soft buttery cake and a crunchy topping for the ultimate comfort dessert.
Ingredients
Scale
For the Cake:
- 1 cup blueberries
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/4 cup butter, softened
- 1 egg
- 1/2 cup milk
- 2 teaspoons baking powder
- 1/2 teaspoon salt
For the Crumb Topping:
- 1/4 cup all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons cold butter
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan to prevent sticking.
- Cream Butter and Sugar: In a mixing bowl, cream together 1/4 cup softened butter and 1/2 cup sugar until the mixture is light and fluffy. This creates a smooth base for the cake batter.
- Add Egg and Milk: Beat in 1 egg until well combined, then stir in 1/2 cup milk to moisten the batter.
- Combine Dry Ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt to ensure even distribution of the leavening agent and salt.
- Mix Dry with Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing, which can make the cake tough.
- Fold in Blueberries: Carefully fold in 1 cup fresh blueberries to evenly distribute them without breaking them up.
- Pour Batter into Pan: Transfer the batter into the greased baking pan and smooth the top with a spatula for even baking.
- Prepare Crumb Topping: In a small bowl, mix 1/4 cup flour, 1/4 cup sugar, and 1/2 teaspoon cinnamon. Cut in 3 tablespoons of cold butter until the mixture becomes crumbly.
- Add Topping: Evenly sprinkle the crumb topping over the batter for a sweet, crunchy layer.
- Bake: Bake in the preheated oven for 35 to 40 minutes until the top is golden and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the coffee cake to cool in the pan before slicing to ensure clean cuts and optimal texture.
Notes
- Use fresh or frozen blueberries, but if frozen, toss them with a little flour to prevent sinking.
- Do not overmix the batter to keep the cake tender.
- The crumb topping can be made ahead and stored in the fridge until ready to use.
- Serve warm with coffee or tea for a comforting treat.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
