Description
This Blueberry Coffee Cake offers irresistible flavor and simple prep with fresh blueberries, buttery goodness, and a delightfully sweet streusel topping. Perfect for gatherings or a cozy treat at home!
Ingredients
Scale
- 3 cups (510 g) fresh blueberries
- 3/4 cup (168 g) unsalted butter, softened
- 1 cup (200 g) granulated white sugar
- 1 cup (220 g) light brown sugar, packed
- 3 cups (375 g) all-purpose flour, spooned and leveled
- 3/4 tsp salt
- 2 tbsp (28 g) unsalted butter, softened
- 1/2 cup (110 g) light brown sugar, packed
- 2 tsp cinnamon
- 1 tsp baking soda
- 1 cup (240 ml) buttermilk, at room temperature
- 1 egg, at room temperature
- 1 tbsp vanilla
- 1 cup (130 g) powdered sugar
- 3–5 tsp whole milk
Instructions
- Preheat the oven to 350℉ (175 ℃). Grease a 9×9 inch pan and line it with parchment paper.
- In a medium bowl, toss 2 1/4 cups (382 g) of blueberries with 1 tbsp (8 g) of flour. Set aside for later, reserving 3/4 cup (128 g) for topping.
- In a large bowl, cream together the remaining butter, granulated sugar, and brown sugar using an electric mixer.
- Mix in the flour and salt on low speed until the mixture resembles crumbs.
- Remove 3/4 cup (125 g) of the mixture and place it in a small bowl. Add smaller portion of butter, brown sugar, and cinnamon. Mix until large clumps form and set aside.
- Dissolve the baking soda into the buttermilk, ensuring a big enough measuring cup is used due to expansion.
- Mix the buttermilk mixture, egg, and vanilla into the larger mixture on medium speed until combined.
- Gently fold in the larger portion of blueberries into the batter using a rubber spatula.
- Spread the batter evenly in the prepared pan.
- Sprinkle the remaining blueberries on top and add the streusel mixture.
- Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan on a wire rack for 30 minutes, then remove from the pan and cool completely on the rack.
- To prepare the icing, mix the powdered sugar with milk until pourable. Drizzle over the cooled cake and slice into 16 pieces.
Notes
For a flavor twist, add lemon zest to the batter.
Store leftovers in an airtight container to maintain freshness.
This coffee cake can be frozen for up to 3 months; thaw before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 308
- Sugar: 24g
- Sodium: 177mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 53mg