Description

This Blueberry Coffee Cake is moist, flavorful, and a fantastic way to enjoy fresh blueberries. With simple ingredients and an easy prep, it’s perfect for brunch, coffee moments, or any meal. Everyone will love the sweet streusel topping and rich taste!

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 the oven to 350℉ (175 ℃). Grease and line a 9×9 inch pan 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. Save the remaining 3/4 cup (128 g) for topping.
In a large bowl, combine the softened butter, granulated sugar, and light brown sugar, and cream together using an electric mixer.
Mix in the flour and salt on low speed until crumbly.
Remove 3/4 cup (125 g) of the mixture to a small bowl and combine with 2 tbsp (28 g) butter, 1/2 cup (110 g) brown sugar, and cinnamon until clumpy; set aside for streusel.
Dissolve the baking soda in the buttermilk, then add it to the larger mixture along with the egg and vanilla. Mix on medium speed until combined.
Gently fold in the larger portion of blueberries into the batter using a spatula.
Spread the batter into the prepared pan evenly.
Top with the reserved blueberries and sprinkle the streusel mixture over the top.
Bake for 70-80 minutes, or until a toothpick comes out clean from the center.
Cool in the pan on a wire rack for 30 minutes, then remove the cake from the pan and cool completely on the rack.
Mix the powdered sugar and milk in a bowl to make icing, adding more milk as needed for a pourable consistency.
Drizzle the icing over the cooled coffee cake, slice into 16 pieces, and enjoy!

Notes

Use fresh blueberries for the best flavor and texture.
Feel free to substitute some of the all-purpose flour with whole wheat flour for a healthier option.
Store any leftovers in an airtight container at room temperature for up to three days.

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 22g
Sodium: 150mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg