This blueberry coffee cake is soft, fluffy, sweet, and moist! The fresh blueberries add a pop of freshness and flavor. Serve this homemade coffee cake for breakfast, brunch, or even dessert. It goes well with a hot cup of coffee or tea!
First, preheat your oven to 375 degrees Fahrenheit. Line an 8 inch by 8 inch baking dish with parchment paper.
Make the cake batter first. In a bowl, add butter and sugar. Use an electric mixer to cream together.
Then, add in the egg, lemon extract, and whole milk. Stir to combine.
Add in the flour and baking powder. Stir to combine.
Toss the blueberries in 1 tablespoon of flour. This helps prevent them from sinking. Very gently fold into the cake batter.
Add the cake batter to the parchment lined pan. Carefully smooth into an even layer. Then, make the streusel topping.
Combine all streusel ingredients in a bowl. Use a pastry cutter, a fork, or your fingers to mix together. This mixture will be crumbly and not uniform.
Spread this streusel topping on top of the cake batter.
Bake in the preheated oven for 25 to 28 minutes or until a toothpick inserted comes out clean.
Finally, remove the coffee cake from the oven. Fully cool before slicing into.
Notes
Both gluten free 1 to 1 flour and all purpose flour work in this recipe.
For these photos, I used gluten free flour.
The coffee cake batter will be pretty thick.
Coat the blueberries in some extra flour to prevent them from sinking.
Do not use frozen blueberries unless fully thawed and moisture has been squeezed out.
Use a fork or pastry cutter to mix the topping. It will be crumbly.
Do not bake too long. Once a toothpick inserted comes out clean, remove it from the oven.
Allow the coffee cake to fully cool before slicing and serving.
Store in an airtight container for up to 3 days at room temperature.