Brighten Up Your Morning
Ready to level up your coffee game? This blueberry coffee cake isn’t just about yum—it’s about quick, cozy mornings that feel like a warm hug. And guess what? It’s way better than store-bought, because you get to customize it with fresh, juicy blueberries and a killer crumb topping. Plus, it’s a total time-saver—trust me, pantry staples and a quick mix make this a no-fuss breakfast or sweet snack!
Imagine biting into buttery, tender cake swirled with punchy berries, with a crunchy topping that adds just the right amount of texture. Oh, and the aroma? Pure sunshine—bright, sweet, and inviting, like a fresh-bopped playlist in your kitchen.
Don’t worry if baking isn’t your jam; this recipe is as simple as pie—well, coffee cake! As you wipe your hands, think about trying a quick homemade jam or a fluffy pancake next. Ready to get baking? Let’s do this—your taste buds will thank you!
Blueberry Coffee Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a 9-inch baking pan with butter or non-stick spray and set aside.
- In a large mixing bowl, combine 1 ½ cups flour, ¾ cup sugar, baking powder, and salt. Add the cold, diced butter and use a pastry cutter or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs with small pea-sized bits.2 eggs large eggs, 1 teaspoon vanilla extract
- Add eggs, milk, and vanilla extract to a separate bowl. Whisk until well combined and set aside. Gradually pour this mixture into the dry ingredients, folding gently with a spatula until just combined. Do not overmix.2 eggs large eggs, ½ cup milk, 1 teaspoon vanilla extract
- Gently fold the fresh blueberries into the batter, distributing evenly without overmixing to prevent the berries from breaking.1 cup fresh blueberries
- Pour the batter into the prepared baking pan, spreading evenly with a spatula. In a small bowl, combine ½ cup brown sugar, ⅓ cup flour, cold diced butter, and cinnamon. Use a fork or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs for the streusel topping.½ cup brown sugar, ⅓ cup all-purpose flour, ¼ cup unsalted butter, ½ teaspoon ground cinnamon
- Sprinkle the streusel evenly over the batter in the pan. Bake in the preheated oven for approximately 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer to a wire rack and cool completely before slicing to observe the moist crumb with a vibrant blueberry swirl and crunchy streusel topping.
This blueberry coffee cake is sure to become a staple in your kitchen—sweet, punchy, and boasting that irresistible burst of berry goodness. For an extra special touch, serve it warm with a dollop of whipped cream or a side of fresh fruit. Don’t forget to share your baking adventures—I’d love to hear how yours turned out! Happy baking!