Blueberry Coffee Cake Recipe
How to make the best blueberry coffee cake recipe that's moist and delicious with tons of sweet berry flavor and a simple streusel topping.
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Servings: 9
Calories: 339kcal
Ingredients
Blueberry Coffee Cake
- 1/4 cup unsalted butter* softened
- 3/4 cup cane sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons lemon juice
- 2 cups all-purpose flour*
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup whole milk*
- 2 cups fresh blueberries*
Streusel Topping
- 4 tablespoons salted butter* cold
- 1/3 cup light brown sugar
- 1/3 cup all-purpose flour*
- 1 teaspoon cinnamon
Instructions
- To make the cake, start by creaming the butter and sugar in a large mixing bowl.
- Add the egg, vanilla extract, and lemon juice to the butter and sugar mixture, mixing well.
- Combine the flour, baking powder, and salt in a separate mixing bowl.
- Add the dry ingredients to the creamed mixture, alternating with milk and mixing 'til smooth.
- Next, gently fold in the blueberries with a spatula, taking care not to "smoosh" them up.
- Once everything is mixed together well, spread the coffee cake batter into the 8x8" baking pan that you greased up in the first step.
- For the streusel topping, combine the cold salted butter, brown sugar, flour and cinnamon in a small mixing bowl with a pastry cutter, 'til the mixture resembles bread crumbs with a few large chunks of butter here and there.
- Once it's all mixed together, crumble your streusel topping over the cake batter in the cake pan.
- Bake your cake at 375ºF for 35-45 minutes, or 'til a toothpick or cake tester inserted into the center comes out clean.
- Serve and enjoy with a piping hot cup of coffee or tea!
Notes
*You can make this a gluten-free blueberry coffee cake by substituting 1:1 with a cup for cup gluten-free all-purpose flour. If you go this route, it's best to add 1/4 teaspoon of xanthan gum to the flour before mixing. As always, be sure to check all of your ingredients over to ensure that they are truly gluten-free.
*You can make this recipe dairy-free by swapping out both the butter and milk for dairy-free alternatives. For the butter, substitute 1:1 with these dairy-free plant-based butter sticks. You'll also want to swap out the whole milk for a dairy-free milk, like almond milk, soy milk or rice milk. As always, be sure to check all of your ingredients over to ensure that they are truly dairy-free.
*If all you have is frozen blueberries, that'll work too. Just be sure to rinse and dry the frozen berries before adding to the cake batter.
How do I store leftover coffee cake?
Once the cake has cooled completely, place it into an airtight container and store at room temperature for up to 2-3 days.
Can I freeze blueberry coffee cake?
Blueberry coffee cake is a great make-ahead recipe because it's super easy to freeze. Once the cake has cooled completely, place it into an airtight container or resealable freezer bag. Now it's ready to go in the freezer, in which it should stay fresh for up to 2-3 months.
To thaw frozen coffee cake, simply remove it from the freezer and let it thaw on the counter at room temperature overnight. It will taste just as fresh as when you made it.
Nutrition
Calories: 339kcal | Carbohydrates: 55g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 47mg | Sodium: 409mg | Potassium: 104mg | Fiber: 2g | Sugar: 29g | Vitamin A: 380IU | Vitamin C: 4mg | Calcium: 91mg | Iron: 2mg
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