Blueberry Coffee Cake
Moist, tender, and bursting with juicy blueberries, this blueberry coffee cake is the perfect way to start your day! It’s a simple and quick recipe that you can whip up in under an hour.
Servings: 9
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 3 teaspoons baking powder
- 1/3 teaspoon salt
- 1/3 cup butter at room temperature
- 1 cup milk
- 1 large egg
- 2 cups blueberries fresh or thawed and well-drained if frozen
- Powdered sugar for sprinkling
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9x9 inch baking pan with butter or non-stick cooking spray. Ensure the pan is well-coated to prevent the cake from sticking.
- In a large mixing bowl, cream together the room temperature butter and granulated sugar until the mixture is light and fluffy. This should take about 3-5 minutes using an electric mixer on medium speed.
- In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the creamed butter and sugar, mixing on low speed.
- In another bowl, whisk together the milk and egg until well combined. Slowly add this mixture to the batter, continuing to mix until all ingredients are fully incorporated and the batter is smooth.
- Pour half of the batter into the prepared 9x9 inch baking pan, spreading it out evenly with a spatula.
- Sprinkle half of the blueberries evenly over the batter in the pan.
- Pour the remaining batter over the blueberries, spreading it out gently to cover the berries as much as possible.
- Sprinkle the remaining blueberries over the top of the batter.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top is golden brown.
- Once baked, remove the cake from the oven and let it cool in the pan on a wire rack.
- After the cake has cooled, sprinkle the top with powdered sugar for a decorative and sweet finish.
- Cut into squares and serve. Enjoy your homemade blueberry coffee cake with a cup of coffee or tea!
Notes
- Ensure the butter is at room temperature for easier creaming with the sugar.
- If using frozen blueberries, make sure they are fully thawed and well-drained to prevent excess moisture in the batter.
- For added flavor, you can mix a teaspoon of vanilla extract into the batter.
- This cake can be stored in an airtight container at room temperature for up to 3 days.
Nutrition
Calories: 291kcal | Carbohydrates: 50g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 42mg | Sodium: 301mg | Potassium: 106mg | Fiber: 2g | Sugar: 27g | Vitamin A: 302IU | Vitamin C: 3mg | Calcium: 123mg | Iron: 2mg
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