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Blueberry Coffee Cake

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A delightful blueberry coffee cake with a crumbly cinnamon-sugar topping, perfect for brunch or as an afternoon treat.

Ingredients

Scale
  • 1 cup sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 cup milk
  • 2 cups fresh blueberries
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour a 9-inch round cake pan.
  3. Cream together the sugar and softened butter until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  5. Mix the flour, salt, and baking powder in another bowl.
  6. Gradually add the dry ingredients to the creamed mixture, alternating with the milk.
  7. Fold in the fresh blueberries gently.
  8. Pour half of the batter into the prepared cake pan.
  9. Mix the brown sugar and cinnamon, then sprinkle half over the batter.
  10. Add the remaining batter over the cinnamon-sugar layer.
  11. Sprinkle the remaining brown sugar and cinnamon mixture over the top of the batter.
  12. Bake for 40-45 minutes or until a toothpick comes out clean.
  13. Cool in the pan for a bit before transferring it to a wire rack to cool completely.

Notes

Serve with whipped cream or vanilla ice cream. Leftovers can be stored in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://doughgirlbylea.com/blueberry-coffee-cake-2/

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