Description

This Blueberry Coffee Cake bursts with fresh blueberry flavor and features a buttery, crumbly texture that makes it an irresistible treat. Perfect for brunch or dessert, its simple prep and delightful taste ensure it becomes a favorite in your collection.

Ingredients

Scale

3 cups (510 g) fresh blueberries
3/4 cup (168 g) unsalted butter, softened
1 cup (200 g) granulated white sugar
1 cup (220 g) light brown sugar, packed
3 cups (375 g) all-purpose flour, spooned and leveled
3/4 tsp salt
2 tbsp (28 g) unsalted butter, softened
1/2 cup (110 g) light brown sugar, packed
2 tsp cinnamon
1 tsp baking soda
1 cup (240 ml) buttermilk, at room temperature
1 egg, at room temperature
1 tbsp vanilla
1 cup (130 g) powdered sugar
3–5 tsp whole milk

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Instructions

Preheat the oven to 350℉ (175 ℃). Grease a 9×9 in pan and line it with parchment paper.
In a medium bowl, toss 2 1/4 cups (382 g) of blueberries with 1 tbsp (8 g) of flour and set aside. The remaining blueberries will be for topping the cake.
In a large bowl, cream together the softened butter, granulated sugar, and packed brown sugar using an electric mixer.
Add the flour and salt to the mixture, mixing on low speed until it resembles crumbs.
Remove 3/4 cup (125 g) of this mixture to a small bowl. To this smaller mixture, add the softened butter, light brown sugar, and cinnamon, mixing until combined, creating large clumps for the streusel.
Mix baking soda into buttermilk until dissolved, being cautious of expansion.
Combine the buttermilk mixture, egg, and vanilla into the larger mixture and mix on medium speed until well combined.
Gently fold in the larger portion of blueberries into the batter using a rubber spatula.
Pour the batter into the prepared pan and spread it evenly.
Top with the remaining blueberries and sprinkle the streusel mixture on top.
Bake for 70-80 minutes or until a toothpick inserted in the center comes out clean.
Cool the cake in the pan on a wire rack for 30 minutes, then transfer to cooling rack to cool completely.
Mix powdered sugar with enough milk to create a pourable icing.
Drizzle the icing over the cooled cake and cut into 16 slices.

Notes

For best results, use fresh blueberries. Frozen blueberries may release too much liquid.
Ensure the cake is completely cooled before applying the icing for a better presentation.
Store any leftovers in an airtight container at room temperature.

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 24g
Sodium: 240mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg