Description
Blueberry Streusel Coffee Cake is a deliciously moist cake featuring fresh blueberries and a crunchy streusel topping, perfect for breakfast or dessert.
Ingredients
Scale
- 1 cup fresh blueberries
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 cup unsalted butter, softened
- 1 tsp ground cinnamon
- 3 large eggs, room temperature
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour for streusel topping
- 1/2 cup granulated sugar for streusel topping
- 1/4 cup unsalted butter, softened for streusel topping
Instructions
- Preheat your oven to 350°F (175°C). Grease a baking dish with butter or nonstick spray.
- In a mixing bowl, cream the softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Stir in the milk and vanilla extract until smooth.
- In another bowl, sift together the flour, baking powder, cinnamon, and salt. Gradually fold this mixture into the wet ingredients until just combined.
- Gently fold in the fresh blueberries.
- For the streusel topping, mix flour, sugar, and softened butter until crumbly. Sprinkle over the batter.
- Bake for 35-40 minutes or until golden brown and a toothpick inserted into the center comes out clean. Let cool slightly before slicing.
Notes
- Use fresh blueberries for optimal texture and flavor; frozen can lead to sogginess.
- Feel free to mix in other berries or nuts for added flavor and crunch.
- Allow the cake to cool completely before cutting for cleaner slices.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 360
- Sugar: 22g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg