Blueberry Coffee Cake » Kay's Clean Eats » breakfast

Blueberry Coffee Cake

This recipe for Blueberry Coffee Cake is so moist, fluffy. Packed with bursting blueberries and the perfect cinnamon streusel topping, this is a recipe everyone will love. 

Its Friday, we’ve almost made it through week 5 of this COVID quarantine! I’ve gone through all the feels and moods, one thing I am constantly telling myself is that ‘this to shall pass.’ My love for cooking is one thing that has really kept me sane it been a stress relief and just something positive I could put my mind into. On Thursday morning I woke up damned to have a piece of coffee cake and blueberries because my fruit cravings these days are intense!

Determined not to mess this recipe up because flour is so hard to come by right now. You literally have to be the first 5 people in line when markets open or you’re out of luck! Luckily I haven’t run out yet! This Blueberry Coffee Cake was one of the best uses of flour I’ve had in a long time. 

How to make Blueberry Coffee Cake

  1. Preheat your oven to 350 degrees F and line or grease an 8-inch square baking pan. 
  2. Add the flour, cane sugar, baking powder, and salt to a medium bowl, stir and combine. 
  3. Pour in your milk, and add your egg and softened butter. Beat the butter together till combined, the batter is supposed to be very thick, so you’re doing right. 
  4. Gently stir in your blueberries until evenly incorporated. Careful not to burst all the blueberries if you’re using fresh blueberries. 
  5. Pour your batter into your prepared pan, you may need to use your hands to flatten it out. 
  6. For the topping: Combine the flour, sugars, salt, and cinnamon with a fork or a pastry cutter. You want it crumbly. Pour over your batter. 
  7. Bake until golden brown, about 40-45 minutes. Cut into squares and serve with mascarpone or butter. On its own, it is great too. Enjoy!

Love baked goods, also try Strawberry Pop Tarts and Pumpkin Breakfast Cookies. 

Yield: 10 servings

Blueberry Coffee Cake

Blueberry Coffee Cake

This recipe for Blueberry coffee cake is so moist, fluffy and bursting with delicious blueberries. Packed with blueberries and the perfect cinnamon streusel topping, this is a recipe everyone will love. 

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 1 3/4 cups all-purpose four
  • 1/2 cup cane sugar
  • 2 tsp baking powder
  • 1 egg
  • 1/3 cup milk ( i used 2% but any milk will work)
  • 1/4 cup butter, softened
  • 3/4 cup blueberries, fresh or frozen

Streusel Topping

  • 4 tbsp cold butter, cut in small pieces
  • 1/3 cup can sugar
  • 2 tsp coconut sugar ( or sub brown sugar)
  • 1 tsp cinnamon
  • 1/4 cup flour
  • pinch of salt

Instructions

    1. Preheat your oven to 350 degrees F and line or grease 8-inch square baking pan. 
    2. Add the flour, cane sugar, baking soda and salt to a medium bowl, stir and combine. 
    3. Pour in your milk, and add your egg and softened butter. Beat the butter together till combined, the batter is supposed to be very thick, so you're doing right. 
    4. Gently stir in your blueberries until evenly incorporated. Careful not to burst all the blueberries if you're using fresh blueberries. 
    5. Pour your batter into your prepared pan, you may need to use your hands to flatten it out. 
    6. For the topping: Combine the flour, sugars, salt, and cinnamon with a for or a pastry cutter. You want it crumbly. Pour over your batter. 
    7. Bake until golden brown, about 40-45 minutes. Cut into squares and serve with mascarpone or butter. On its own, it is great too. Enjoy!

Notes

If there are any leftovers store in a ziplock bag in the fridge or an airtight container.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 173Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 44mgSodium: 195mgCarbohydrates: 21gFiber: 0gSugar: 17gProtein: 1g

10 thoughts on “Blueberry Coffee Cake

    1. Hi Karen, I will update that new have a new system working out a few glitches, my apologies!
      8in square pan
      3/4 cup blueberries frozen or fresh

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