Blueberry Coffee Cake
A delightful Blueberry Coffee Cake that combines the sweetness of ripe blueberries with a buttery, cinnamon-spiced cake base, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup blueberries (fresh or frozen)
- 1 cup milk
- 2 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the vanilla extract.
- Whisk together the flour, baking powder, salt, and cinnamon in another bowl.
- Add the dry mixture to the creamed mixture alternately with the milk.
- Fold in the blueberries gently.
- Pour the batter into the prepared pan and bake for 30-35 minutes.
- Cool in the pan before transferring to a wire rack.
Notes
Serve with a sprinkle of powdered sugar on top for extra appeal. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Find it online: https://recypez.com/blueberry-coffee-cake/