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Blueberry Coffee Cake

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This delightful Blueberry Coffee Cake, with a buttery texture and bursts of juicy blueberries, is perfect for breakfast, brunch, or as a light dessert.

Ingredients

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

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. Cream together the softened butter and sugar until light and fluffy.
  3. Beat in the eggs one at a time and stir in the vanilla extract.
  4. In another bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the creamed mixture, alternating with the milk.
  6. Gently fold in the blueberries.
  7. Pour half of the batter into the prepared pan and spread evenly.
  8. In a small bowl, combine brown sugar and cinnamon, then sprinkle half over the batter.
  9. Pour the remaining batter over the cinnamon sugar layer.
  10. Sprinkle the rest of the brown sugar mixture on top.
  11. Bake for 35-40 minutes until a toothpick inserted into the center comes out clean.
  12. Let the cake cool in the pan for a few minutes before transferring it to a wire rack. Slice and serve when cooled.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Freeze individual portions for up to 3 months.

Nutrition

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

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