Description
A tender, buttery coffee cake bursting with fresh blueberries and finished with a cinnamon-sugar topping. This nostalgic treat is perfect for breakfast, brunch, or dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup milk
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- 2 tbsp granulated sugar (for topping)
- 1 tsp ground cinnamon (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Cream together butter and sugar in a large bowl until light and fluffy.
- Beat in eggs one at a time, then add the vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with milk, beginning and ending with flour.
- Gently fold in the blueberries.
- Spread the batter evenly into the prepared pan.
- In a small bowl, mix 2 tablespoons of sugar with cinnamon and sprinkle over the batter.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before slicing and serving.
Notes
- Swap some of the blueberries for raspberries or blackberries for a mixed berry version.
- Add a streusel topping with butter, brown sugar, and flour for extra crunch.
- Include lemon zest for a fresh twist.
- Serve warm with whipped cream or ice cream.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg