How To Make Blueberry Coffee Cake
There is no coffee in this blueberry coffee cake, but it pairs well with a cup of joe! It’s a sweet cake loaded with tart blueberries for a tasty dessert.
Serves:
Ingredients
For Brown Sugar Crumble Topping:
- 1cupbrown sugar,packed
- ⅔cupflour
- ½tspcinnamon
- ½cupunsalted butter,cold, cut into cubes
For Coffee Cake:
- ½cupunsalted butter
- 1cupsugar
- 1large egg
- 2tspvanilla extract
- 2cupsflour
- 2tspbaking powder
- ½tspsalt
- ¾cupwhole milk
- 2cupsblueberries
- 1tbspcornstarch
Instructions
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Preheat the oven to 350 degrees F and coat springform pan with baking spray.
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Make the streusel topping with the brown sugar, flour and cinnamon. Cut in the butter until it looks like crumbles, then refrigerate.
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To the stand mixer, add the butter and sugar until light and fluffy. Then, add in the egg and vanilla.
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Sift the flour, baking powder, and salt into a bowl. Add in the dry ingredients and milk in batches into the mixer, alternating them until just combined.
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Add the half the batter to the springform pan.
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Coat the blueberries in 1 tablespoon cornstarch. Add half the blueberries to the batter, sprinkling them over the batter.
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Add the rest of the batter, then top with the rest of the blueberries. Finally, add the brown sugar crumble.
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Bake for 45 to 50 minutes or until the cake is set.
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Serve and enjoy!
Nutrition
- Calories: 286.27kcal
- Fat: 12.44g
- Saturated Fat: 7.64g
- Trans Fat: 0.47g
- Monounsaturated Fat: 3.22g
- Polyunsaturated Fat: 0.63g
- Carbohydrates: 41.27g
- Fiber: 1.06g
- Sugar: 23.83g
- Protein: 3.18g
- Cholesterol: 43.27mg
- Sodium: 132.34mg
- Calcium: 73.23mg
- Potassium: 72.84mg
- Iron: 0.50mg
- Vitamin A: 107.87µg
- Vitamin C: 1.80mg
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