Blueberry Coffee Cake

 

Blueberry Coffee Cake

This moist and flavorful coffee cake is packed with sweet blueberries and a buttery, crumbly topping.

Ingredients:

For the Cake Batter:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, melted
• 1 large egg
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries

For the Crumble Topping:

• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/4 cup cold unsalted butter, cut into cubes

Instructions:

1. Preheat oven: Preheat your oven to 350°F (175°C). Grease a 9x9 inch baking pan.

2. Make the crumble topping: In a small bowl, combine the flour, granulated sugar, brown sugar, and butter. Use your fingers or a pastry cutter to crumble the mixture together.

3. Prepare the cake batter: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.

4. Combine wet ingredients: In a separate bowl, whisk together the melted butter, egg, milk, and vanilla extract.

5. Combine wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.

6. Fold in blueberries: Gently fold in the blueberries.

7. Assemble the cake: Pour the cake batter into the prepared baking pan. Top with the crumble topping.

8. Bake: Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

9. Cool and serve: Let the cake cool in the pan for 10 minutes before serving. Enjoy warm with butter and your favorite jam.

For a richer flavor, you can use buttermilk instead of milk.

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