Blueberry Coffee Cake Recipe

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Levin Published: May 13, 2021 Modified: September 9, 2021
Blueberry Coffee Cake Recipe

How To Make Blueberry Coffee Cake

Coffee time just got a little sweeter with this blueberry coffee cake recipe. It has a crisp streusel topping with a hint of cinnamon.

Preparation: 30 minutes
Cooking: 40 minutes
Total: 1 hour 10 minutes

Serves:

Ingredients

For Streusel Topping:

  • 6tbsplight brown sugar,packed
  • ½cupall purpose flour,spooned into measuring and leveled off
  • 1tspground cinnamon
  • ¼tspsalt
  • 4tbspunsalted butter cold,cut into ½ inch chunks

For Cake:

  • 2cupsall purpose flour,spooned into measuring cup and leveled off
  • 2tspbaking powder
  • ½tspsalt
  • 1stickunsalted butter,(½ cup), softened
  • ¾cupgranulated sugar
  • 2largeeggs
  • tspvanilla extract
  • 1tsplemon zest,packed
  • ½cupmilk
  • 2cupsfresh blueberries,(frozen may be used but do not defrost)

Instructions

Streusel:

  1. Combine the brown sugar, flour, cinnamon, and salt in a small bowl. Using your fingers, mix until no lumps of brown sugar remain. Rub in the butter with your fingertips until it reaches a crumbly state. Refrigerate until ready to use.

  2. Preheat the oven to 375 degrees F and set an oven rack in the middle position. Grease a 9-inch square pan with butter or nonstick cooking spray.

  3. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

  4. In the bowl of an electric mixer, beat the butter and granulated sugar until creamy. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and lemon zest.

  5. Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. Add the berries to the batter and fold gently with a spatula until evenly distributed. Do not over-mix.

  6. Transfer the batter to the prepared pan and spread evenly. Sprinkle the streusel topping evenly over the batter. Bake for 40 to 45 minutes, until golden brown around the edges and a cake tester comes out clean.

  7. Let cool in the pan on a rack for about 20 minutes, then serve right from the pan.

  8. This cake is best served on the day it is made. Leftovers will keep well for a few days wrapped in foil and stored at room temperature.

Nutrition

  • Calories: 222.40kcal
  • Fat: 9.71g
  • Saturated Fat: 5.83g
  • Trans Fat: 0.35g
  • Monounsaturated Fat: 2.55g
  • Polyunsaturated Fat: 0.57g
  • Carbohydrates: 31.05g
  • Fiber: 1.07g
  • Sugar: 15.02g
  • Protein: 3.28g
  • Cholesterol: 46.83mg
  • Sodium: 169.39mg
  • Calcium: 65.87mg
  • Potassium: 62.62mg
  • Iron: 1.18mg
  • Vitamin A: 86.68µg
  • Vitamin C: 1.96mg
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