Blueberry Coffee Cake
This blueberry coffee cake is a delightful treat that combines juicy blueberries with a tender crumb, perfect for elevating your morning coffee breaks.
Ingredients
For the Cake
- 2 cups fresh or frozen blueberries If using frozen, do not thaw.
- 2 cups all-purpose flour For a gluten-free option, use a 1-to-1 gluten-free blend.
- 1 cup granulated sugar Can be replaced with coconut sugar for a lower glycemic index alternative.
- 1/2 cup unsalted butter, softened
- 3/4 cup milk Almond milk or coconut milk can be used for a dairy-free version.
- 2 large eggs Can be substituted with flax eggs for a vegan option.
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon (optional)
- to taste powdered sugar for dusting (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, whisk together 2 cups of flour, 1 tablespoon of baking powder, 1/2 teaspoon of salt, and 1 teaspoon of cinnamon.
- In another bowl, cream 1/2 cup of softened butter and 1 cup of granulated sugar until light and fluffy.
- Add 2 large eggs, 3/4 cup of milk, and 1 teaspoon of vanilla extract to the butter mixture. Mix until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Carefully fold in the blueberries.
Baking
- Pour the batter into a greased 9x13 inch baking pan. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack.
- Dust with powdered sugar if desired, slice, and serve!
Notes
For storage, wrap unused cake tightly in plastic wrap or store in an airtight container. It can last for 2-3 days at room temperature, up to a week in the fridge, or be frozen for longer storage.