Description
Sweet blueberry streusel coffee cake delivers a delightful morning symphony of crumbly streusel and juicy berries. Rich layers of moist cake and buttery crumble promise a comforting breakfast indulgence you’ll savor to the last delectable bite.
Ingredients
Scale
Streusel Topping:
- 1/2 cup brown sugar
- 1 teaspoon (1 tsp) cinnamon
Cake Base Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons (2 tsp) baking powder
- 1/4 teaspoon (1/4 tsp) salt
Wet and Additional Ingredients:
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 cup fresh blueberries (or thawed frozen)
Instructions
- Preheat oven to 350°F (175°C) and thoroughly coat an 8×8 inch baking pan with non-stick spray or butter.
- Combine dry ingredients in a medium mixing bowl, whisking flour, baking powder, salt, and cinnamon until evenly distributed.
- Using an electric mixer, cream butter and granulated sugar until the mixture becomes pale and airy, approximately 3 minutes.
- Incorporate eggs individually into the butter mixture, mixing thoroughly after each addition to ensure smooth integration.
- Gradually add milk to the batter, blending until the consistency becomes uniform and silky.
- Carefully fold fresh blueberries into the batter, gently mixing to prevent crushing the delicate fruit.
- Transfer the batter into the prepared baking pan, spreading it evenly across the surface.
- Prepare streusel topping by combining brown sugar, flour, and cinnamon, then generously sprinkle over the cake batter.
- Place the pan in the preheated oven and bake for 35-40 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean with no raw batter.
- Remove from oven and allow the coffee cake to cool for 15 minutes before slicing and serving.
Notes
- Swap fresh blueberries with frozen ones directly from the freezer to prevent color bleeding and maintain cake structure.
- Toss blueberries in a light dusting of flour before adding to batter to prevent sinking during baking.
- Customize the cake by substituting blueberries with raspberries, blackberries, or diced peaches for seasonal variations.
- For a gluten-free version, replace all-purpose flour with a cup-for-cup gluten-free flour blend and ensure baking powder is gluten-free certified.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 310 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg