Description

This Blueberry Coffee Cake is a quintessential treat that combines the sweetness of fresh blueberries with a rich, buttery batter. Its easy preparation and delightful flavor make it the perfect choice for breakfast or as a dessert that everyone will love. Serve warm with a drizzle of sweet glaze for an unforgettable experience!

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

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Instructions

Preheat your oven to 350℉ (175 ℃). Grease a 9×9 inch 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 and set aside. Reserve the remaining blueberries for topping.
In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar using an electric mixer.
Slowly incorporate the flour and salt into the mixture on low speed until it forms a crumb-like texture.
Remove 3/4 cup (125 g) of this mixture to a small bowl.
To this small bowl, add the smaller portion of butter, brown sugar, and cinnamon, mixing until it resembles large crumbs. Set aside this streusel topping.
In a large measuring cup, mix the baking soda into the buttermilk until dissolved.
Combine the buttermilk mixture, egg, and vanilla with the larger mixture using medium speed until fully mixed.
Gently fold in the larger portion of blueberries with a rubber spatula into the batter.
Pour the batter into the prepared pan, spreading it evenly.
Sprinkle the reserved blueberries on top followed by the streusel topping.
Bake for 70-80 minutes or until a toothpick inserted comes out clean.
Let the cake cool in the pan on a wire rack for 30 minutes. Use the parchment paper to lift it out and allow it to cool completely on the rack.
Mix the powdered sugar with 3 tsp of milk until desired consistency is achieved for drizzling.
Drizzle the icing over the cooled coffee cake, slice into 16 pieces, and enjoy.

Notes

Ensure blueberries are fresh for the best flavor.
Adjust the icing thickness by adding more or less milk based on preference.
This cake can also be served warm for a cozy treat.

Nutrition

Serving Size: 1 slice
Calories: 230
Sugar: 15g
Sodium: 150mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg