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Blueberry Coffee Cake

A cozy classic that brings back memories with its delightful aroma and flavor, perfect for brunch or dessert.

Ingredients

Scale
  • ⅓ cup granulated sugar
  • ⅓ cup light brown sugar, packed
  • ⅓ cup all-purpose flour
  • ½ teaspoon cinnamon
  • 5 tablespoons unsalted butter, room temperature
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • 5 tablespoons unsalted butter, room temperature
  • ¾ cup whole milk
  • ¼ cup buttermilk
  • 1 egg, slightly beaten
  • ½ teaspoon vanilla extract
  • 2 cups fresh blueberries
  • 1 cup powdered sugar
  • 5 teaspoons whole milk (may need more or less)
  • ¼ teaspoon vanilla extract
  • Salt, a pinch

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Prepare your pan by greasing a 9-inch round cake pan or lining it with parchment paper.
  3. Make the crumb topping by combining sugar, brown sugar, flour, and cinnamon in a medium bowl, then mixing in butter until crumbly.
  4. Mix the dry ingredients for the cake batter: whisk together flour, sugar, baking powder, and salt in a large bowl.
  5. Cream the butter in another bowl until light and fluffy, about 2–3 minutes.
  6. Pour in the wet ingredients: milk, buttermilk, beaten egg, and vanilla extract, and mix until combined.
  7. Combine the wet and dry mixtures, stirring gently, leaving lumps intact.
  8. Gently fold in the blueberries to avoid crushing them.
  9. Transfer the batter into your prepared pan and spread it evenly.
  10. Sprinkle the crumb topping over the cake.
  11. Bake for 45–50 minutes until golden brown or until a toothpick inserted comes out clean.
  12. Cool the cake in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Notes

This cake is best served warm, with a drizzle of glaze on top. It pairs beautifully with coffee or whipped cream.

Nutrition

Keywords: Blueberry Cake, Coffee Cake, Brunch Bakery