Introduction:
This blueberry coffee cake is the perfect treat for breakfast or brunch. It’s moist, fluffy, and bursting with juicy blueberries. The crumb topping adds a delicious crunch that complements the soft cake perfectly. You’ll love how easy it is to make this crowd-pleasing dessert!
Preparation time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes | Serves: 8
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 cup fresh blueberries
- 1/2 cup sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, softened
Instructions:
- Preheat the oven to 375°F (190°C). Grease and flour a 9-inch round baking pan.
- In a large mixing bowl, combine 1 1/2 cups flour, 1/2 cup sugar, baking powder, and salt.
- In a separate bowl, whisk together milk, oil, and egg.
- Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the blueberries.
- Spoon the batter into the prepared pan, spreading it evenly.
- In a small bowl, combine 1/2 cup sugar, 1/3 cup flour, and softened butter until crumbly. Sprinkle the crumb mixture over the batter.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Let the coffee cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Serve and enjoy!
Nutrition Information:
Calories: 290 || Carbohydrates: 44g || Protein: 4g || Fat: 11g || Saturated Fat: 4.5g || Cholesterol: 40mg || Fiber: 1g || Sugar: 25g || Sodium: 290mg