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–+ servings
Amanda Smith

Blueberry Coffee Cake: The Ultimate Recipe You Need!

A delicious and moist blueberry coffee cake perfect for breakfast or dessert.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 2 cups fresh blueberries or frozen, thawed and drained
  • 1 teaspoon cinnamon for topping
  • 1/4 cup brown sugar for topping
  • 1/4 cup chopped walnuts or pecans optional, for topping

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or line it with parchment paper.
  2. In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt. Mix well.
  3. Add the softened butter, eggs, vanilla extract, and milk to the dry ingredients. Beat with an electric mixer on medium speed until the batter is smooth and well combined, about 2-3 minutes.
  4. Gently fold in the blueberries with a spatula, being careful not to crush them.
  5. Pour the batter into the prepared baking dish, spreading it evenly.
  6. In a small bowl, mix the cinnamon, brown sugar, and chopped nuts (if using) for the topping. Sprinkle this mixture evenly over the batter.
  7. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the coffee cake to cool in the pan for about 10 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 4gCholesterol: 40mgSodium: 150mgFiber: 1gSugar: 15g

Notes

  • For a lighter version, substitute half of the all-purpose flour with whole wheat flour.
  • You can add a lemon glaze by mixing powdered sugar with lemon juice for a zesty finish.

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