This blueberry coffee cake will be your new favorite coffee cake flavor. Who doesn't want an excuse to eat cake for breakfast?!
Prep Time10 minutesmins
Cook Time45 minutesmins
Total Time55 minutesmins
Servings: 12
Calories: 334kcal
Equipment
Large Mixing Bowl
Ingredients
For the Coffee Cake Batter:
2cupsall purpose flour
2tspbaking powder
1/2tspsalt
1/2tspcinnamon
1cupgranulated sugar
1/2cupsoftened butter
2eggs
1tspvanilla
1/2cupmilk
1 1/2cupsfresh blueberries(or frozen)
For the Crumb Topping:
1/2cupflour
1/3cupbrown sugar
1/3cupsugar
1/2tspcinnamon
1/4cupsoftened butter
Instructions
For the Coffee Cake Batter:
Preheat the oven to 375 degrees Fahrenheit. Grease a 9in springform pan, or 9inch square pan, and set it aside.
In a large bowl combine the flour, baking powder, salt, and cinnamon. Set aside.
In another large bowl beat together the sugar and butter for a couple of minutes, or until light and fluffy.
Add in the eggs and vanilla and stir until just combined.
Alternate adding the flour mixture, and milk by adding half the flour, and mixing until combined, then half the milk. And repeating with more flour, and more milk.
Coat the blueberries in a small bowl with 1-2 TBS of flour. Lift them out of the bowl and fold them into the batter.
Pour the batter into the prepared pan.
For the Crumb Topping:
Combine the flour, brown sugar, granulated sugar, and cinnamon in a medium bowl. Add in the butter and cut it into the dry ingredients, until you have pea sized crumbs.
Bake in the preheated oven for 40-45 minutes or until a toothpick comes out clean.
Allow to cool, slice and serve.
Video
Notes
Store cake covered with plastic wrap at room temperature for 3 or 4 days. Cake will be best on the first or 2nd day.