Tender, moist coffee cake loaded with blueberries crowned with a crunchy, sweet crumb topping. A fun way to change up blueberry muffins. Blueberry Coffee Cake makes a family-favorite breakfast or brunch recipe for friends.
I like to flash freeze fresh blueberries and store them in the freezer until I am ready to use. But, store purchased frozen blueberries also work just as good. I like to add my blueberries to recipes frozen. I find that the blueberries do not get smooshed as easily and hold their shape.
Wrap any leftovers of the Blueberry Coffee Cake in plastic wrap and store on the counter for up to 3 days. If you want to store for a longer period of time, freeze for up to 3 months. You can defrost the cake overnight for a morning treat!
Blueberry Coffee Cake
- 1 9 inch square baking dish
- 6 tablespoons light brown sugar packed
- 1/2 cup all purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 4 tablespoons unsalted butter cold, but into 1/2 inch chunks
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon lemon zest
- 1/2 cup milk
- 2 cups frozen blueberries
- Streusel topping: combine the brown sugar, flour, cinnamon and salt in a small bowl. Use a fork to cut the butter into the other ingredients. Then use your fingers to combine completely. Set aside.
- Preheat the oven to 375 degrees. Grease a 9 inch square pan with butter or nonstick cooking spray.
- In a medium bowl, mix the flour, baking powder and salt. Set aside.
- Then in the bowl of an electric mixer (or a large mixing bowl use a hand mixer), beat the butter and granulated sugar until creamy.
- Add the eggs one at a time, beating well after each addition.
- Next add in the vanilla and lemon zest and mix well.
- Gradually add the flour mixture, alternating with the milk, beating on low speed to combine.
- Once those ingredients are combined well, fold in the berries to the batter.
- Pour the batter into the prepared pan and sprinkle the streusel topping evenly over the top.
- Bake for 40-45 minutes or until golden brown around the edges and the middle has set.
- Cool for 20 minutes then serve.
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