Sweet Blueberry Coffee Cake is a delightful treat that perfectly combines the rich flavors of coffee and the sweetness of fresh blueberries. This moist and tender cake is ideal for breakfast, brunch, or as a delicious afternoon snack. With a crumbly topping and a burst of blueberry goodness, this recipe is sure to become a family favorite. Whether you’re hosting a gathering or simply indulging yourself, this coffee cake is a must-try!
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries (or frozen, thawed)
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup chopped nuts (optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the butter and sugar: In another bowl, cream the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined. Be careful not to overmix.
- Fold in blueberries: Gently fold in the blueberries, being cautious not to break them.
- Prepare the topping: In a small bowl, mix together the brown sugar, cinnamon, and chopped nuts (if using).
- Assemble the cake: Pour half of the batter into the prepared baking pan. Sprinkle half of the topping mixture over the batter. Pour the remaining batter on top and finish with the rest of the topping.
- Bake: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve warm or at room temperature.
FAQs
Can I use frozen blueberries for Sweet Blueberry Coffee Cake?
Yes, you can use frozen blueberries. Just make sure to thaw and drain them before adding to the batter to prevent excess moisture.
How do I store leftover coffee cake?
Store leftover Sweet Blueberry Coffee Cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Can I make this coffee cake ahead of time?
Absolutely! You can prepare the batter the night before and store it in the fridge. Just add the topping before baking in the morning.
What can I serve with Sweet Blueberry Coffee Cake?
This coffee cake pairs wonderfully with a cup of coffee or tea. You can also serve it with whipped cream or a scoop of vanilla ice cream for a delightful dessert.