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Everyone needs a blueberry coffee cake in their life. Whether it’s a weekend treat for friends and family, or a baked good to take to a brunch, this recipe for a classic version of blueberry coffee cake is a keeper!
A coffee cake is really a dessert masquerading as a breakfast item. The difference between the two is the flavors: one is usually savory and the other sweet. Since a blueberry coffee cake does not have an overabundance of ingredients, each one matters tremendously. The flavor comes together from the butter, vanilla extract, blueberries, and the streusel topping.
The ingredients that go into this coffee cake
- Flour is what binds everything together and provides the structure for this cake. I use all purpose flour.
- Sugar sweetens this cake, but what’s great is that there is not an overabundance of sugar added. It’s just enough granulated sugar to add sweetness without being overpowering.
- Baking powder gives both texture and rise to the cake.
- Milk is the main liquid and, if possible, I always use whole milk. Whole milk has the most flavor and richness. And since there is a small number of ingredients in this coffee cake, each ingredient’s flavor component is important!
- Butter is used as a liquid in this recipe since it’s added in a melted state. The butter offers a rich texture, but also lends so much incredible flavor.
- Lemon zest is a major player. Even though not much is used, the zest intesifies the flavor of the blueberries and adds a little pop of citrus.
- Blueberries are obviously the main attraction. I often use frozen blueberries since they are always full of flavor. If using frozen, do not thaw them. Simply fold them in frozen. As an alternative, fresh blueberries can also be used.
- Brown sugar is used in the streusel for a caramel-like flavor.
- Cinnamon is also added to the streusel for a hint of warm spice to complement the blueberry and give more of a tradtional coffee cake flavor.
The great part of this recipe is the fact that it’s easy enough to mix completely by hand! The main ingredients can be combined with a mixer and then the blueberries folded in with a spatula. The batter will be stiff, but the result once baked is a perfectly soft cake full of blueberries!
Watch how to make this classic blueberry coffee cake
Classic Blueberry Coffee Cake
For the coffee cake
- 2 ½ cups flour
- ¾ cup sugar
- 2 tsp baking powder
- 1 tsp salt
- ⅔ cup whole milk
- 2 large eggs
- 1 tsp vanilla extract
- 6 tbsp butter melted
- 2 tsp lemon zest
- 2 cups fresh or frozen blueberries
For the streusel topping
- 4 tbsp light brown sugar
- 4 tbsp flour
- 1 ½ tsp cinnamon
- 4 tbsp cold butter cut into ½-inch pieces
- Preheat oven to 350°F. Grease a 9×9-inch baking dish and set it aside.
- In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk to combine and add the milk, eggs, vanilla, melted butter, and lemon zest. Whisk to break up the egg yolks and combine the wet and dry ingredients. Whisk until combined, leaving only a few dry pieces. The batter will be stiff.2 ½ cups flour, ¾ cup sugar, 2 tsp baking powder, 1 tsp salt, ⅔ cup whole milk, 2 large eggs, 1 tsp vanilla extract, 6 tbsp butter, 2 tsp lemon zest
- Once combined, fold in the blueberries to evenly incorporate into the batter. Spread the batter evenly into the prepared baking dish.2 cups fresh or frozen blueberries
- In a small bowl, combine the light brown sugar, flour, and cinnamon. Mix with fingers and add small pieces of butter. Work the pieces of butter between thumb and fingers until the streusel resembles a coarse meal.4 tbsp light brown sugar, 4 tbsp flour, 1 ½ tsp cinnamon, 4 tbsp cold butter
- Evenly spread the streusel over the prepared coffee cake batter. Bake in the preheated oven until the streusel is browned and the cake is domed. A skewer inserted in the middle of the cake should come out mostly clean, 40-45 minutes. Remove from the oven and cool 15 minutes before cutting and serving.