Description
Indulge in this moist blueberry coffee cake, bursting with juicy berries and topped with a crumbly streusel. Perfect for brunch or dessert!
Ingredients
Scale
- 1 cup fresh blueberries
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- 2 large eggs
- ½ cup whole milk (or almond milk)
- 1 tsp cinnamon
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan.
- In a bowl, whisk together flour, baking powder, cinnamon, and a pinch of salt.
- In another bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the milk until smooth.
- Gently fold the dry ingredients into the wet mixture until just combined, then add fresh blueberries.
- Pour the batter into the prepared pan and bake for 40-45 minutes or until golden brown. A toothpick should come out clean when inserted.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 80g)
- Calories: 220
- Sugar: 14g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg