Imagine waking up to the most irresistible aroma of freshly baked blueberry coffee cake, with a golden crumb topping that promises pure morning bliss! This classic American farmhouse recipe transforms simple ingredients into a mouthwatering breakfast treat that will have your family racing to the kitchen. Whether you're a seasoned baker or a weekend cooking enthusiast, this blueberry coffee cake is about to become your new breakfast superstar - guaranteed to make every morning feel like a cozy weekend brunch.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: American
Serves: Serves 12
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1 cup milk
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup blueberries
- 1/2 cup crumb topping (optional)
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking pan with butter or cooking spray, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition to ensure smooth incorporation.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to create a uniform dry ingredient mixture.
- Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix on low speed until just combined, being careful not to overmix.
- Gently fold in the fresh blueberries using a spatula, distributing them evenly throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- If using crumb topping, sprinkle it evenly over the batter, covering the entire surface.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for 15-20 minutes before cutting into squares.
- Serve warm or at room temperature. Optional: dust with powdered sugar or serve with a dollop of whipped cream.
Tips
- Use fresh, plump blueberries for the best flavor and texture. If using frozen berries, do not thaw them and toss in a little flour to prevent sinking.
- Don't overmix the batter - mix just until ingredients are combined to keep the cake tender and light.
- For extra moisture, consider using buttermilk instead of regular milk.
- To prevent blueberries from sinking, gently fold them into the batter at the last moment.
- Check the cake's doneness by inserting a toothpick - it should come out clean with just a few moist crumbs.
- Let the cake cool slightly before cutting to help it set and make cleaner slices.
- For an extra indulgent touch, serve warm with a vanilla glaze or a sprinkle of powdered sugar.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 5g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 65mg
