Blueberry Coffee Cake
A moist, buttery cake bursting with juicy blueberries and topped with a crunchy streusel topping - perfect for brunch or afternoon tea.
Ingredients
Cake Batter:
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- 2 cups fresh blueberries
Streusel Topping:
- ½ cup brown sugar
- ⅓ cup flour
- 1 tsp cinnamon
- ¼ cup cold butter, cubed
Instructions
- Preheat oven to 375°F (190°C). Grease 9x9" pan.Whisk flour, baking powder, and salt. Set aside.Cream butter and sugar. Add eggs one at a time, then vanilla.Alternate adding flour mixture and milk. Fold in blueberries.For topping: Mix dry ingredients, cut in butter until crumbly.Spread batter in pan, sprinkle topping. Bake 40-45 minutes.
Notes
- Substitutions: Use frozen blueberries (unthawed) or raspberries
- Gluten-Free: Swap 1:1 GF flour blend
- Storage: Keeps 3 days covered at room temp