Blueberry Coffee Cake
A delightful blueberry coffee cake with a tender crumb, bursting with fresh blueberries and a hint of spice, perfect for brunch or an afternoon treat.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Cream the butter and sugar together until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine the flour, baking powder, baking soda, and salt in another bowl.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, stirring until just combined.
- Fold in the blueberries gently.
- Pour the batter into the prepared cake pan and spread it evenly.
- Optional: Sprinkle cinnamon on top.
- Bake for 45-50 minutes, or until a toothpick inserted comes out clean.
- Cool for a few minutes before serving.
Notes
Serve warm or at room temperature, paired with coffee or tea. Store leftovers in an airtight container for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 14g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Find it online: https://doughgirlbylea.com/blueberry-coffee-cake-recipe/