Blueberry Coffee Cake Recipe
This blueberry coffee cake is a cozy, classic treat packed with juicy blueberries and topped with a buttery streusel crumble. Perfect for breakfast, brunch, or an afternoon snack, this easy blueberry coffee cake recipe is sure to become a family favorite!
Servings: 8
Calories: 400kcal
Ingredients
CAKE
- 2 cups flour *all purpose
- 2 ½ tsp baking powder
- ¼ cup butter *softened
- 1 egg
- ¾ cup sugar
- ¾ teaspoon salt
- ¾ cup milk
- 2 cups blueberries
TOPPING
- ½ cup sugar
- ⅓ cup flour *all purpose
- 1 teaspoon cinnamon
- ¼ cup butter *softened
Instructions
- In a medium bowl, add the flour, baking powder, butter, egg, sugar, salt, and milk. Mix well.
- Once combined, gently fold in the blueberries.
- Grease an 8 inch baking pan.
- Pour blueberry batter into pan and spread evenly.
- In a small bowl, combine the sugar, flour, cinnamon, and butter using a fork until crumbly.
- Sprinkle mixture on top of batter evenly.
- Place pan in preheated oven, 375, and bake for about 45 minutes.
- Remove from oven once baked through and allow to cool 5 minutes before slicing!
Notes
Storing:
Room Temp- Cover and store up to 3 days.
Refrigerator- Keeps fresh up to 5 days- just reheat a slice in the microwave.
Freezer- Freeze Leftover slices in an airtight container or freezer bag for up to 3 months.
Nutrition
Serving: 1piece | Calories: 400kcal | Carbohydrates: 66g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 471mg | Potassium: 111mg | Fiber: 2g | Sugar: 36g | Vitamin A: 442IU | Vitamin C: 4mg | Calcium: 116mg | Iron: 2mg
