Blueberry Muffin Coffee Cake
This blueberry muffin coffee cake is the perfect blend of moist, sweet, and tangy flavors, topped with a buttery cinnamon crumble that will melt in your mouth. It's a delightful dessert or breakfast treat that will fill your home with the aroma of freshly baked goods.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
6 tablespoons butter
¾ cup sugar
2 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup whole milk
2 teaspoons vanilla extract
2 cups fresh blueberries
1 cup all-purpose flour (for crumble topping)
⅔ cup granulated sugar (for crumble topping)
1 stick salted butter, melted (for crumble topping)
1 teaspoon cinnamon (for crumble topping)
Instructions
- Preheat your oven to 375°F. Grease and line a loaf pan with parchment paper and set aside.
- In a large mixing bowl, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, beating well. Stir in the milk and vanilla extract, mixing until smooth.
- Wash and dry the blueberries, then toss them with about 1 tablespoon of flour. Gently fold the blueberries into the batter.
- Spoon the batter into the prepared loaf pan and smooth the top with a spatula.
- To make the crumble topping, combine the flour, sugar, melted butter, and cinnamon in a bowl. Mix together with a fork until crumbly. Sprinkle the mixture evenly over the loaf.
- Bake the loaf for 50-60 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Allow the loaf to cool in the pan on a cooling rack for 10 minutes before removing it to the rack to cool completely.
Notes
- Tossing the blueberries in flour helps prevent them from sinking to the bottom of the loaf.
- Frozen blueberries can be used instead of fresh. Just be sure to toss them in flour as well.
- This cake can be made a day ahead for even more flavor and moisture.
- The topping will stay crumbly if the cake is fully cooled and stored properly.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Find it online: https://recipesbyjanet.com/blueberry-muffin-coffee-cake/
