Description

This Blueberry Coffee Cake boasts an irresistible flavor with fresh blueberries, buttery layers, and a sprinkle of cinnamon. It’s simple to prepare, making it a perfect treat for breakfast or a delightful dessert that everyone will love.

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

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Instructions

Preheat the oven to 350℉ (175 ℃). Grease a 9×9 inch pan, lining it with parchment paper.
In a medium bowl, combine 2 1/4 cups of blueberries with 1 tbsp of flour. Set aside for later use.
In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar using an electric mixer.
Mix in the flour and salt on low speed until the mixture resembles crumbs.
Reserve 3/4 cup of the crumb mixture in a small bowl.
To the smaller crumb mixture, add in the remaining butter, light brown sugar, and cinnamon. Mix until clumpy and set aside for streusel decoration.
Dissolve the baking soda in the buttermilk. Use a large liquid measuring cup to accommodate the expansion.
Mix the buttermilk mixture, egg, and vanilla into the large crumb mixture on medium speed until well combined.
Gently fold the remaining blueberries into the batter using a rubber spatula.
Spread the batter evenly in the prepared pan.
Top the batter with the reserved blueberries and the streusel mixture.
Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake in the pan on a wire rack for 30 minutes, then lift out using the parchment paper and let cool completely on the rack.
Once cooled, mix together the powdered sugar and milk until pourable, drizzle over the cake, cut into 16 slices, and enjoy.

Notes

Ensure the blueberries are fresh for best flavor.
If you prefer a sweeter topping, add more sugar to the icing mixture.
This cake can be stored in an airtight container for up to 3 days.

Nutrition

Serving Size: 1 slice
Calories: 290
Sugar: 20g
Sodium: 210mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg