Description
This Blueberry Coffee Cake is a delightful treat that combines juicy blueberries with a rich batter, topped with a sweet streusel. It’s easy to prepare and perfect for serving at brunch or as a cozy dessert.
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 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.
- In a large bowl, cream together the larger portion of butter, granulated white sugar, and large brown sugar using an electric mixer.
- Mix in the all-purpose flour and salt until it resembles crumbs.
- Remove 3/4 cup (125 g) of the mixture to a small bowl.
- To the smaller mixture, add 2 tbsp (28 g) softened butter, 1/2 cup (110 g) light brown sugar, and cinnamon, mixing until clumpy. Set aside as streusel.
- Dissolve baking soda in buttermilk and set aside.
- Mix buttermilk mixture, egg, and vanilla into the larger mixture until combined.
- Gently fold in the blueberries into the batter with a spatula.
- Pour the batter into the prepared pan, spreading it evenly.
- Top with the remaining 3/4 cup (128 g) of blueberries and the streusel mixture.
- Bake for 70-80 minutes, or until a toothpick inserted comes out clean.
- Let cool in the pan for 30 minutes, then continue cooling on a wire rack.
- Mix powdered sugar with milk in a small bowl for icing; adjust milk for desired consistency.
- Drizzle icing over cooled cake and slice into 16 pieces.
Notes
For a richer flavor, use fresh blueberries instead of frozen.
Make sure the butter is softened for easier mixing and better texture.
Store any leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 232
- Sugar: 16 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg