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Blueberry Coffee Cake

Tender blueberry coffee cake topped with a crunchy cinnamon streusel. Great for morning coffee or a tasty desert for after dinner.
Prep Time 30 mins
Cook Time 40 mins
Course Breakfast, Dessert
Cuisine American

Equipment

  • 1 9 inch square baking dish

Ingredients
  

Streusel Topping

  • 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

Cake

  • 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

Instructions
 

  • 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.
Keyword Brunch
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