Description
A delightful blueberry coffee cake that combines the sweetness of blueberries with a moist, tender crumb, perfect for breakfast or a snack.
Ingredients
Scale
- 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 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- 1/2 teaspoon cinnamon (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
- Fold in the blueberries gently.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Notes
- For a sweeter cake, you can add a streusel topping before baking.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- This cake can be frozen for up to 2 months; just thaw before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Blueberry Coffee Cake, dessert, baking, recipe