Blueberry Coffee Cake
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 12
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 cup white sugar
- 1/2 cup milk
- 1/2 cup butter
- 1 egg
- 2 teaspoons baking powder
- 1 cup fresh blueberries
- 1 cup packed brown sugar
- 2/3 cup all-purpose flour
- 1/4 cup confectioners' sugar for dusting
- Carbohydrate 55.4107025348094 g
- Cholesterol 42.215277829341 mg
- Fat 16.1037177977032 g
- Fiber 1.16178613376814 g
- Protein 3.80296750306352 g
- Saturated Fat 10.0257430679979 g
- Serving Size 1 1 Serving (115g)
- Sodium 485.365500562728 mg
- Sugar 54.2489164010413 g
- Trans Fat 1.22168427927916 g
- Calories 377 calories
Welcome to my kitchen! I'm so excited to share my favorite Blueberry Coffee Cake recipe with you. This classic breakfast treat has sweet blueberries, a buttery coffee cake bottom, and a crumbly streusel topping. It's a perfect way to start your day or enjoy as a dessert.
I love that this cake is both easy to make and delicious. The streusel topping adds a nice crunch, and the blueberries add a touch of sweetness and tartness. I also like that this cake can be made with fresh or frozen blueberries. So no matter what time of year it is, you can enjoy this delicious treat.
This Blueberry Coffee Cake is perfect for any occasion. It's great for breakfast, brunch, or dessert. It's also a great way to use up any leftover blueberries. So next time you're looking for a delicious and easy breakfast or dessert, give this Blueberry Coffee Cake a try. You won't be disappointed!
Step-by-step
- Heat oven to 350 degrees F (175 degrees C). Coat a Bundt pan well with cooking spray.
- Make the streusel topping: Mix 1 brown cup sugar, 2/3 cup flour, and cinnamon in a medium bowl. Cut in 1/2 cup butter or margarine; topping mixture will be crumbly. Set aside.
- For the cake: Beat 1/2 cup butter or margarine in large bowl until creamy; add 1 cup white sugar, and beat until fluffy. Beat in egg and vanilla. Whisk together 2 cups flour, baking powder, and salt; add alternately with the milk to the creamed mixture, beating well after each addition.
- Spread half the batter in the prepared pan. Cover with berries, and add remaining batter by tablespoons. Cover with streusel topping.
- Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, until deep golden brown. Remove pan to wire rack to cool. Invert onto a plate after cake has cooled, and dust with confectioners' sugar.
