Ingredients
– 2 cups all-purpose flour [Forms the base of the cake, providing structure and a soft texture]
– 1 cup granulated sugar [Adds sweetness and helps create a golden crust for a delightful crunch]
– 1 teaspoon baking powder [Acts as a leavening agent to make the cake rise and stay fluffy]
– 1/2 teaspoon baking soda [Works with acidic ingredients for extra lift and tenderness in the Blueberry Coffee Cake]
– 1/2 teaspoon salt [Balances the sweetness and enhances the overall flavor profile]
– 1 cup fresh blueberries [Brings juicy bursts of fruitiness, packed with antioxidants for a healthful twist]
– 1/2 cup unsalted butter, softened [Adds richness and moisture, creating that classic cake melt-in-your-mouth feel]
– 2 large eggs [Provide binding and help with rising, ensuring the Blueberry Coffee Cake holds together well]
– 1 cup milk [Keeps the batter smooth and contributes to the cake’s tender crumb]
– 1 teaspoon vanilla extract [Infuses a warm, aromatic note that complements the blueberries perfectly]
Instructions
1-First step: Collect all your ingredients and tools on the counter to make the process smooth. Measure out 2 cups all-purpose flour, 1 cup granulated sugar, and the rest as listed, along with a mixing bowl, whisk, and a 9-inch baking pan. This preparation, or mise en place, takes about 5 minutes and helps avoid any last-minute scrambles, adapting easily if you’re using gluten-free flour for dietary needs.
2-Second step: In a large bowl, combine the dry ingredients by whisking together 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. This should take around 2 minutes and ensures even distribution, which is key for a consistent Blueberry Coffee Cake texture you can swap flour for a gluten-free option here if needed.
3-Third step: In another bowl, beat 1/2 cup softened unsalted butter with 1 cup granulated sugar until it’s light and fluffy, which usually takes 3-4 minutes with an electric mixer. Add in 1 teaspoon vanilla extract and 2 large eggs, one at a time, mixing well after each for a vegan twist, use flax eggs instead to keep it plant-based.
4-Fourth step: Gradually add the dry mixture to the wet ingredients, alternating with 1 cup milk, and stir gently until just combined overmixing can make the cake tough, so stop when you see no dry spots. Fold in 1 cup fresh blueberries carefully to distribute them evenly, taking about 2 minutes; for low-calorie versions, consider using frozen berries to reduce added sugars.
5-Fifth step: Preheat your oven to 350 degrees Fahrenheit and grease your baking pan. Pour the batter into the pan, spreading it evenly, and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. This step is crucial for that perfect golden finish, and you can adjust baking time if using substitutes like almond milk for a dairy-free adaptation.
6-Final step: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Once ready, dust with a bit of powdered sugar or add a simple glaze if you like, and slice to serve this Blueberry Coffee Cake pairs great with coffee and stores well for later. For more ideas on variations, check out easy sandwich recipes that inspire creative twists on baked goods.
Last Step:
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๐ก For extra flavor, toss the blueberries with 1 tablespoon of flour before adding them to prevent them from sinking to the bottom.
โฐ This coffee cake tastes even better the next day, so feel free to make it ahead of time for breakfast or brunch.
๐ฝ๏ธ Serve with a dusting of powdered sugar or a dollop of whipped cream for an extra special treat.
- Prep Time: 20 minutes
- Cooling Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 square piece
- Calories: 380
- Sugar: 28g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
