Blueberry Coffee Cake

Why You’ll Love This Blueberry Coffee Cake Recipe

• Easy to Make: With just a few simple ingredients and minimal effort, this recipe is perfect for both beginners and seasoned bakers.

• Bursting with Flavor: The combination of juicy blueberries and a sweet cinnamon streusel topping creates a delightful contrast of flavors in every bite.

• Perfectly Moist and Tender: Thanks to the milk and butter in the batter, this coffee cake stays moist and tender for days.

• Versatile: Enjoy it as a breakfast treat, an afternoon snack, or a dessert to share with friends.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Cake

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• ½ teaspoon salt

• ½ cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• ½ teaspoon almond extract (optional)

• 1 cup whole milk

• 1½ cups fresh or frozen blueberries

For the Streusel Topping

• ½ cup unsalted butter, cold

• ¾ cup all-purpose flour

• ¾ cup packed brown sugar

• 1 teaspoon ground cinnamon

• ¼ teaspoon salt

• ¼ cup sliced almonds (optional)

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.

2. In a medium bowl, whisk together the flour, baking powder, and salt.

3. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.

4. Add the eggs one at a time, beating well after each addition.

5. Mix in the vanilla and almond extracts.

6. Gradually add the flour mixture to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.

7. Toss the blueberries with a small amount of flour to prevent them from sinking, then gently fold them into the batter.

8. Pour the batter into the prepared pan and spread it evenly.

9. For the streusel topping, combine the cold butter, flour, brown sugar, cinnamon, and salt in a medium bowl. Use a pastry cutter or fork to blend until the mixture resembles coarse crumbs. Stir in the sliced almonds, if using.

10. Sprinkle the streusel topping evenly over the batter.

11. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.

12. Allow the cake to cool in the pan on a wire rack before slicing and serving.

Servings and Timing

• Prep Time: 30 minutes

• Cook Time: 45 minutes

• Total Time: 1 hour 15 minutes

• Servings: 12 slices

Variations

• Berry Blend: Substitute blueberries with raspberries, blackberries, or a mix of berries for a different flavor profile.

• Nut-Free: Omit the sliced almonds in the streusel topping to make the cake nut-free.

• Lemon Zest: Add 1 tablespoon of lemon zest to the batter for a citrusy twist.

• Gluten-Free: Use a gluten-free all-purpose flour blend to make this cake gluten-free.

Storage/Reheating

• Room Temperature: Store the coffee cake in an airtight container at room temperature for up to 3 days.

• Refrigeration: For longer storage, refrigerate the cake for up to 1 week.

• Freezing: Wrap individual slices in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature before serving.

• Reheating: To refresh, warm slices in a preheated oven at 350°F (175°C) for about 10 minutes.

FAQs

1. Can I use frozen blueberries?

Yes, frozen blueberries can be used. Toss them in a bit of flour before adding to the batter to prevent them from sinking.

2. Can I make this coffee cake ahead of time?

Absolutely. You can prepare the cake a day in advance and store it covered at room temperature.

3. Can I substitute the milk with a non-dairy alternative?

Yes, you can use almond milk or oat milk as a substitute for dairy milk.

4. Can I add a glaze to the coffee cake?

Yes, a simple glaze made of powdered sugar and milk can be drizzled over the cooled cake for added sweetness.

5. How do I prevent the blueberries from sinking?

Toss the blueberries in a small amount of flour before folding them into the batter to help prevent sinking.

6. Can I use a different type of flour?

All-purpose flour is recommended for this recipe. Using a different type may affect the texture and rise of the cake.

7. Can I omit the streusel topping?

Yes, you can omit the streusel topping if you prefer a simpler cake.

8. How do I know when the cake is done?

Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done.

9. Can I use a different type of sugar?

Granulated sugar is recommended for this recipe. Using a different type may alter the sweetness and texture.

10. Can I double the recipe?

Yes, you can double the recipe and bake in a larger pan. Adjust the baking time as needed.

Conclusion

This Blueberry Coffee Cake is a delightful treat that's easy to make and perfect for any occasion. With its tender crumb, juicy blueberries, and sweet streusel topping, it's sure to become a favorite in your baking repertoire. Enjoy it fresh from the oven or as a make-ahead treat for your next gathering.