Description

This Blueberry Coffee Cake is a delightful treat, combining fresh blueberries with a rich buttery texture and a crumbly topping. It’s perfect for breakfast or a snack, and the simple preparation makes it an ideal homemade dessert choice for any occasion.

Ingredients

Scale

10 tbsp unsalted butter, softened, plus more to grease the pan
3/4 cup granulated sugar
2 large eggs, room temperature
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup plain Greek yogurt, or sour cream
1 1/2 cups blueberries, about 12 oz
3/4 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 tsp ground cinnamon
pinch of salt
5 tbsp cold butter, cubed

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Instructions

Preheat your oven to 350°F and grease a 9-inch springform pan.
In a stand mixer, beat softened butter and granulated sugar on medium speed until combined, then increase to high speed for about 3 minutes until light and creamy.
Add the eggs and vanilla extract, and beat on high speed for another minute until creamy and fluffy.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with Greek yogurt, mixing just until combined.
Gently fold in the blueberries with a spatula to avoid breaking them, then spread the batter evenly in the pan.
For the crumb topping, mix flour, brown sugar, cinnamon, and a pinch of salt in a small bowl. Add the cold butter and work it in until crumbly.
Sprinkle the crumb topping evenly over the batter and bake for 1 hour, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the cake to rest in the springform pan for 15 minutes before transferring to a cake plate.

Notes

Ensure the butter is soft for easy creaming.
For a richer flavor, use fresh blueberries when in season.
This cake can be enjoyed warm or at room temperature.

Nutrition

Serving Size: 1 slice
Calories: 275
Sugar: 18g
Sodium: 180mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 4g
Cholesterol: 60mg