Blueberry Coffee Cake
This Blueberry Coffee Cake recipe is one of my favorites. It has a layer of blueberries and has a crunch topping. It's great for either brunch or dessert.
Servings: 10 servings
Calories: 396kcal
Equipment
- Mixer, 9-inch springform pan
Ingredients
Crumb Topping
- ½ cup packed brown sugar
- ⅓ cup all-purpose flour
- ½ teaspoon cinnamon
- ⅓ cup oats
- ⅓ cup cold butter
Coffee Cake
- ½ cup butter softened
- ¾ cup sugar
- 2 eggs
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup milk
- 1 ½ - 2 cups blueberries
Instructions
- Preheat oven to 350° Fahrenheit.
- Combine brown sugar, ⅓ cup flour, cinnamon, oats, and cold butter in food processor and pulse until crumbly. Set aside.
- In a mixing bowl, cream softened butter and sugar. Beat in eggs, one at a time. Add vanilla. Combine flour, baking powder, and salt and add to the creamed mixture, alternating with milk. Mix well taking care not to overmix.
- Spoon ⅔ of the batter into a greased 9-in springform pan. Sprinkle with ⅔ of the crumb topping. Top with blueberries followed by the remaining batter. Sprinkle crumb topping over cake.
- Bake for 65 - 70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing sides of pan.
Video
Nutrition
Serving: 1/10 | Calories: 396kcal | Carbohydrates: 56g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 363mg | Fiber: 2g | Sugar: 29g
