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Blueberry Coffee Cake

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A moist and buttery blueberry coffee cake topped with a crunchy cinnamon-sugar mixture, perfect for brunch or a sweet treat any time of day.

Ingredients

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  • 1 cup blueberries (fresh or frozen)
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 eggs
  • 1/2 cup milk
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup brown sugar (for topping)
  • 1 teaspoon cinnamon (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. Creaming together the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs, one at a time, mixing well after each addition.
  4. Stir in the milk and vanilla extract.
  5. Mix the flour, baking powder, and salt in another bowl, then gradually add this to the wet mixture, stirring until just combined.
  6. Fold in the blueberries gently.
  7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
  8. Mix the brown sugar and cinnamon for the topping, then sprinkle it over the batter.
  9. Bake for 30-35 minutes until a toothpick inserted comes out clean.
  10. Let the cake cool in the pan for a few minutes before transferring to a wire rack.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Can be frozen for up to three months.

Nutrition

Find it online: https://www.nailzspa.com/blueberry-coffee-cake/

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