Description
This Blueberry Coffee Cake is a delicious and moist dessert perfect for breakfast or an afternoon snack. The combination of blueberries and cinnamon sugar topping makes it a crowd-pleaser.
Ingredients
– 1 1/2 cups blueberries
– 2 cups all-purpose flour
– 4 tablespoons all-purpose flour (divided into 1 tablespoon and 3 tablespoons)
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 3/4 cup sugar
– 1/4 cup unsalted butter, softened
– 1 egg, room temperature
– 1/2 cup milk
– 3/4 cup brown sugar
– 3 tablespoons unsalted butter, softened
– 2 teaspoons cinnamon
Instructions
1. Preheat the oven to 350°F and grease a 9×9-inch baking pan.
2. In a small bowl, toss blueberries with 1 tablespoon of flour to coat.
3. In a separate bowl, combine 2 cups flour, baking powder, and salt.
4. In another bowl, cream together sugar and softened butter. Add egg and mix well.
5. Alternately add dry ingredients and milk to the wet mixture, starting and ending with dry ingredients.
6. Fold in the coated blueberries and spread the batter into the prepared pan.
7. In a small bowl, mix brown sugar, 3 tablespoons flour, softened butter, and cinnamon. Sprinkle over the batter.
8. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
9. Let it cool before serving.
Notes
– For a twist, try adding chopped nuts or lemon zest to the batter.
– You can also substitute blueberries with raspberries or blackberries for a different flavor.
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 320
- Sugar: 18g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg