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Blueberry Coffee Cake

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A tender and moist Blueberry Coffee Cake with juicy blueberries and a crunchy cinnamon streusel topping, perfect for breakfast or a sweet snack.

Ingredients

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

½ cup unsalted butter, cold (for streusel)

¾ cup all-purpose flour (for streusel)

¾ cup packed brown sugar (for streusel)

1 teaspoon ground cinnamon (for streusel)

¼ teaspoon salt (for streusel)

¼ cup sliced almonds (optional, for streusel)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, beat softened butter and granulated sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in vanilla and almond extracts.
  6. Gradually add flour mixture to wet ingredients, alternating with milk, beginning and ending with flour mixture. Mix until just combined.
  7. Toss blueberries with a small amount of flour, then gently fold into batter.
  8. Pour batter into prepared pan and spread evenly.
  9. For streusel topping, combine cold butter, flour, brown sugar, cinnamon, and salt. Use a pastry cutter or fork to blend until coarse crumbs form. Stir in sliced almonds if using.
  10. Sprinkle streusel topping evenly over batter.
  11. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
  12. Allow cake to cool in pan on a wire rack before slicing and serving.

Notes

  • Frozen blueberries can be used; toss in flour before adding to batter to prevent sinking.
  • Omit sliced almonds to make the cake nut-free.
  • Add 1 tablespoon lemon zest to batter for a citrus twist.
  • Use gluten-free flour blend to make it gluten-free.
  • Store cake at room temperature in airtight container for up to 3 days, refrigerate up to 1 week, or freeze slices up to 3 months.
  • Reheat slices in oven at 350°F (175°C) for about 10 minutes to refresh.
  • A simple glaze of powdered sugar and milk can be added after baking for extra sweetness.

Nutrition

Find it online: https://recipesbyjanet.com/blueberry-coffee-cake/