Get the Recipe: Blueberry Coffee Cake
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!
Ingredients
Blueberry Coffee Cake
- 4 tbsp unsalted butter, room temperature
- ¾ cup granulated sugar
- 1 egg
- ¼ tsp lemon extract
- ½ cup whole milk, room temperature
- 2 cups flour, gluten free or all purpose
- 2 tsp baking powder
- 1 ½ cups fresh blueberries, coated in 1 tbsp flour
Instructions
- 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.
- Freeze for up to 1 month.
Calories: 189kcal, Carbohydrates: 33g, Protein: 3g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 14mg, Sodium: 82mg, Potassium: 67mg, Fiber: 1g, Sugar: 18g, Vitamin A: 115IU, Vitamin C: 1mg, Calcium: 47mg, Iron: 1mg