Blueberry Coffee Cake
A moist and fluffy blueberry coffee cake, perfect for breakfast or dessert, featuring bursts of juicy blueberries and a sweet, buttery topping.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup fresh or frozen blueberries
- 1 tablespoon lemon juice
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
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, mixing well after each addition. Stir in the vanilla extract.
- Combine the flour, baking powder, and salt in another bowl. Gradually add to the creamed mixture, alternating with the milk.
- Fold in the blueberries and lemon juice carefully.
- Pour the batter into the greased baking pan and spread evenly.
- Mix together the brown sugar and cinnamon in a small bowl.
- Sprinkle the brown sugar-cinnamon mixture over the top of the batter.
- Bake for 40-45 minutes or until a toothpick comes out clean.
- Cool for a few minutes before serving.
Notes
Try adding lemon zest for extra flavor. Serve with whipped cream or vanilla ice cream for a delightful treat.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 125mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
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