Blueberry Coffee Cake
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Blueberry Coffee Cake
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Tender coffee cake that's loaded with fresh blueberries! This Blueberry Coffee Cake has the best cinnamon streusel topping!
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Ingredients
- 2 cups all-purpose flour
- ½ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 egg lightly beaten, large
- ½ cup milk
- ¼ cup butter softened
- 2 cups blueberries fresh or frozen
Topping:
- ⅓ cup sugar
- ½ cup all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ cup butter cut into pieces, cold
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9 inch square baking dish with non-stick spray and set aside.
- In a large bowl whisk together flour, sugar, baking powder and salt. Cut butter into small pieces and mix into dry ingredients.
- Add egg, milk and butter to the dry mixture and mix until just moistened. This will take a little while and the batter will be thick.
- Gently fold in blueberries.
- Spread batter into prepared baking dish.
- Combine the topping ingredients in a small bowl or food processor until crumbly. If you aren’t using a food processor cut butter into a mixture with a fork or use your hands. Sprinkle over the batter.
- Place plan in preheated oven at 350 degrees Fahrenheit for 40-45 minutes until cake tests are done.
Notes
- This cake can easily be doubled for a 9x13 inch pan. The baking time will be 60-70 minutes if doubled.
- This cake can easily be doubled for a 9x13 inch pan. The baking time will be 60-70 minutes if doubled.
- Batter will be extremely thick and you may need to mix it with your hands to fold in the blueberries.
- Batter will be extremely thick and you may need to mix it with your hands to fold in the blueberries.
- When you add the blueberries, fold them into the batter carefully. This will keep them from breaking.
- For the topping, I think it’s easiest to use a food processor to cut the butter into the dry ingredients. It goes much faster! If you don’t have one, you can use a fork or even your hands to cut the butter in.
- The cake is done when a toothpick comes out with a few moist crumbs attached. Check the cake early so it doesn’t overbake.
- It doesn’t need to be refrigerated. You can cover it with plastic wrap and store it at room temperature for two to three days.
- You can also freeze it and then let it thaw at room temperature. If you do this, the topping may not be as crunchy when you bake it.
- You can use the same amount of frozen blueberries in this coffee cake recipe. You don’t need to thaw them first – just mix them right into the batter.
Nutrition Information
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Calories
322kcal
(16%)
Carbohydrates
51g
(17%)
Protein
5g
(10%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
1g
(50%)
Cholesterol
46mg
(15%)
Sodium
225mg
(9%)
Potassium
181mg
(4%)
Fiber
2g
(8%)
Sugar
23g
(46%)
Vitamin A
373IU
(7%)
Vitamin C
3mg
(3%)
Calcium
69mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Calories | 322kcal | 16% |
| Carbohydrates | 51g | 17% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 46mg | 15% |
| Sodium | 225mg | 9% |
| Potassium | 181mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 373IU | 7% |
| Vitamin C | 3mg | 3% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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