Blueberry Coffee Cake Recipe
Our extra moist blueberry coffee cake recipe will become a family favorite! And it’s easy–you can use frozen blueberries without thawing them.
Ingredients
coffee cake
- 2 cups all-purpose flour
- 1 cup sugar
- 1 Tbsp baking powder
- 1 tsp salt
- 1/2 cup unsalted butter
- 2 eggs beaten
- 1 cup milk
- 1 tsp pure vanilla extract
- 2 cups blueberries fresh or frozen, (if frozen don’t thaw)
topping
- 1/3 cup brown sugar
- 1/3 cup sugar
- 2 tsp cinnamon
- 1/2 cup nuts chopped, optional
- 1 tsp unsalted butter melted
Instructions
- Preheat oven to 350 degrees. Grease a 9" x 13" pan.
- Combine first 4 ingredients into large bowl. Cut butter into flour mixture until coarse crumbs form using a food processor.
- Mix eggs, milk and vanilla in medium bowl then pour into flour mixture. Stir until moistened then fold in blueberries and spread into the prepared baking pan.
- Combine topping ingredients in small bowl and sprinkle on top of blueberry coffee cake batter.
- Bake 35 minutes. Coffee cake is done when a toothpick comes out clean.
- Cool in the pan then serve and enjoy!
Notes
If I want to turn this blueberry coffee cake into a dessert, I combine 1 cup of powdered sugar with 2 tsp milk and 1 tsp lemon juice. Drizzle on top and enjoy!
Nutrition
Calories: 332kcal | Carbohydrates: 48g | Protein: 6g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 58mg | Sodium: 378mg | Potassium: 167mg | Fiber: 2g | Sugar: 30g