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Blueberry Coffee Cake

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This delightful Blueberry Coffee Cake is moist, fruity, and perfect for brunch. It features a buttery batter, fresh blueberries, and a cinnamon-sugary topping.

Ingredients

Scale
  • 1 cup granulated sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 2 cups fresh blueberries
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour a 9×13 inch baking pan.
  3. Cream together the granulated sugar and softened butter until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Whisk together the all-purpose flour, baking powder, and salt in another bowl.
  6. Gradually add the dry ingredient mixture to the creamed mixture, alternating it with the milk.
  7. Gently fold in the fresh blueberries.
  8. Transfer the batter into your prepared baking pan and spread it out evenly.
  9. Combine the brown sugar and cinnamon and sprinkle over the top of the batter.
  10. Bake for about 30-35 minutes, or until a toothpick inserted comes out clean.
  11. Cool the cake in the pan for a few minutes before transferring it to a wire rack.

Notes

Serve with whipped cream or ice cream for an added treat. Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://cookingwithmayaa.com/blueberry-coffee-cake-5/

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