Blueberry Coffee Cake
Tender and moist, you will look forward to waking up to this Blueberry Coffee Cake. Loaded with fresh blueberries and topped with a crumbly cinnamon streusel, this coffee cake is perfect for breakfast or as a snack. This will become your family’s new favorite recipe!
Ingredients
For the Streusel Topping:
- ▢¾ cup light brown sugar (165g)
- ▢1 cup all-purpose flour (120g)
- ▢1 teaspoon cinnamon
- ▢¼ teaspoon kosher salt
- ▢6 tablespoons unsalted butter softened and cubed
For the Coffee Cake:
- ▢2½ cups all-purpose flour (300g)
- ▢2½ teaspoons baking powder
- ▢½ teaspoon kosher salt
- ▢10 tablespoons unsalted butter softened
- ▢1¼ cup granulated sugar (250g)
- ▢1 tablespoon lemon zest
- ▢2 large eggs
- ▢1 teaspoon vanilla extract
- ▢⅔ cup whole milk room temperature (160ml)
- ▢2 cups fresh blueberries (or frozen but do not thaw) (300g)
Instructions
For the Streusel Topping:
In a medium mixing bowl, whisk together the brown sugar, flour, cinnamon, and salt. Add the butter. Using a fork or your fingers, incorporate the butter into the dry mixture until a crumbly texture forms. (The mixture should clump together when squeezed, but crumble easily). Chill until ready to use.
For the Coffee Cake:
Preheat the oven to 350°F. Butter a 9-inch square baking pan or spray with baking spray.
In a medium mixing bowl, whisk together the flour, baking powder, and salt.
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, and lemon zest. Beat on high speed until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating until each is fully incorporated. Stop occasionally and scrape down the bowl. Beat in the vanilla.
With the mixer on low speed, add a third of the flour mixture to the butter mixture. Pour in half of the milk, beating until just incorporated. Repeat, alternating with the remaining milk and flour mixture. Fold in blueberries. (The batter will be thick.)
Spread the batter into the prepared baking pan. Sprinkle with streusel topping.
Bake for 55 minutes or until a wooden pick inserted into the center of the cake comes out clean. Let cool for at least 15 minutes before slicing and serving.
