Easy Blueberry Coffee Cake
A moist and tender coffee cake bursting with fresh blueberries and topped with a cinnamon-laced streusel.
Ingredients
- For the Cake:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup unsalted butter melted
- 3/4 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
- For the Streusel Topping:
- 1/3 cup brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup cold butter diced
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and grease an 8x8-inch baking dish.
- Mix flour, granulated sugar, brown sugar, baking powder, baking soda, and salt in a bowl.
- In another bowl, whisk melted butter, buttermilk, egg, and vanilla extract.
- Gradually fold wet ingredients into the dry mixture until combined.
- Gently fold in the blueberries, making sure not to crush them.
- Pour the batter into the prepared baking dish and smooth the top.
- For the streusel, combine brown sugar, flour, and cinnamon in a bowl.
- Cut in cold butter until the mixture forms crumbs, then sprinkle evenly over the batter.
- Bake for 35 minutes or until a toothpick comes out clean from the center.
- Cool slightly before cutting into squares, or eat directly with a fork—no judgment.
Notes
Nutritional Values (Per Serving):
- Calories: 270
- Total Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
Vitamins and Minerals (Per Serving):
- Calcium: 6%
- Vitamin A: 5%
- Iron: 4%
- Potassium: 3%
- Vitamin C: 2%
Additional Notes/Tips
- Swap fresh blueberries for frozen if needed, but don’t thaw them first.
- Add a pinch of nutmeg for extra depth.
- Serve warm with a drizzle of cream or a dusting of powdered sugar for extra indulgence.