There are two Blueberry Coffee Cake recipes I love to make and I thought I would post about this one first since it’s so quick and easy to make. I found this recipe on the Joy of Baking website and have made it many times. Usually I will add blueberries to half of the cake and leave the other half plain for my kids.
The cake batter has such a great smell and taste. I make mine in a spring form pan so I can easily release the cake and serve. I’ve had success with frozen and fresh blueberries. It always turns out great and you can’t go wrong with this easy to make Blueberry Coffee Cake.
Blueberry Coffee Cake
adapted from Joy of Baking
1/3 cup all purpose flour
1/3 cup granulated white sugar
1/2 tsp cinnamon
1/4 cup unsalted cold butter, cut into pieces
1 cup all purpose flour
1 tsp baking powder
1/8 tsp salt
1/4 cup unsalted butter, room temperature
1/2 cup granulated white sugar
1 large egg
1/2 tsp vanilla extract
1/3 cup milk
2 cups fresh blueberries
Preheat oven to 350 degrees. Prepare an 8×8 square pan or 8 inch round cake pan with nonstick spray. ( I use a spring form pan)
For streusel topping: In a large bowl, mix together the flour, sugar, and ground cinnamon. Cut in the butter with a pastry blender or fork until it resembles coarse crumbs. Set aside while you make the cake batter.
In separate bowl whisk together flour, baking powder, and salt. Set aside. Using electric mixer or hand mixer, cream the butter. Add the sugar and beat until light and fluffy. Add the egg and vanilla and beat until incorporated. Add the flour mixture, alternately with the milk, and beat only until combined. Spread the batter onto the bottom of the prepared pan, smoothing the top with an offset spatula. Arrange the blueberries evenly on top of the cake batter and then sprinkle with the streusel topping. Bake for about 40 – 50 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and place on a wire rack to cool slightly.
Makes 9 servings