Blueberry Coffee Cake

Course: Breakfast, Dessert

Cuisine: American

Keyword: blueberry coffe cake, blueberry coffee cake recipe, recipe for blueberry coffee cake

Prep Time: 30

Cook Time: 45

Total Time: 1 15

Servings:

Calories: 294kcal

This Blueberry Coffee Cake recipe is bursting with juicy blueberries and topped with a buttery streusel. It's perfect with a morning coffee or as a sweet afternoon snack. A beautiful weekend treat or addition to your holiday brunch menu, this coffee cake is sure to become a new favorite!

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Equipment

Pastry Blender

Ingredients

Cake

1¾ cups all-purpose flour spooned and leveled
1½ teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter room temperature
1 cup granulated sugar
2 large eggs room temperature
1 teaspoon vanilla extract
½ teaspoon almond extract
½ cup milk
1 cup fresh blueberries
1 tablespoon all-purpose flour

Crumble Topping

4 tablespoons cup butter room temperature and chopped into small pieces
¼ cup brown sugar
½ cup all purpose flour spooned and leveled
½ teaspoon ground cinnamon
¼ teaspoon salt
¼ cup sliced almonds

Instructions

For the Cake

Preheat oven to 350°F and line a 9"x 9" cake pan with parchment paper (or lightly grease with butter).
In a medium bowl, whisk together the flour, baking powder and salt, and set aside.
1¾ cups all-purpose flour, 1½ teaspoons baking powder, ½ teaspoon salt
In the bowl of an electric mixer, beat together the butter and sugar until light and fluffy and fully combined.
½ cup unsalted butter, 1 cup granulated sugar
Add eggs, vanilla and almond extracts. Mix until well combined.
2 large eggs, 1 teaspoon vanilla extract, ½ teaspoon almond extract
While slowly mixing, add flour mixture and milk in two batches (some flour, then some milk, then the rest of the flour and the rest of the milk). Stop mixing as soon as it's just combined.
½ cup milk
Rinse off the blueberries so they have just a bit of moisture on them, then, in a small bowl toss the blueberries and one tablespoon of flour together. This flour coating will help prevent the blueberries from sinking to the bottom of your cake while baking.
1 cup fresh blueberries, 1 tablespoon all-purpose flour
Add the flour coated berries to the batter and gently but quickly stir, by hand, to combine.
Pour batter into pan and gently smooth until level.

Prepare Crumble

Add chopped butter to a medium bowl, then add brown sugar, flour, cinnamon and salt.
4 tablespoons cup butter, ¼ cup brown sugar, ½ cup all purpose flour, ½ teaspoon ground cinnamon, ¼ teaspoon salt
Use a pastry blender, or a fork to break the butter into even smaller pieces, while combining with other ingredients. Mix until ingredients are combined and crumbly, and no large chunks of butter remain.
Add sliced almonds to crumble, stir, and then sprinkle crumble evenly over cake batter.
¼ cup sliced almonds

Bake

Bake cake in pre-heated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean, or with a few moist crumbs.

Notes

Storage Information

Room Temperature: Let the coffee cake cool completely before wrapping it tightly in plastic wrap or aluminum foil. You can store it at room temperature for up to 3 days.

Freezer: Place it in an airtight container or wrap it well with plastic wrap and freeze it for up to 3 months. To enjoy, simply thaw at room temperature or reheat in a preheated oven at 350°F (175°C) for about 10 minutes to refresh its texture.

Nutrition