Ok, I’m about to share one of my all time favorite recipes with you. I recently had some blueberries that really needed to be used, and not much for breakfast in the house. So, I decided to whip up this blueberry coffee cake with ingredients I had laying around. I was a little skeptical that it would turn out as good as it did, but this is now a keeper recipe in our house. The hint of lemon, crunchy topping and burst of blueberries is seriously the best combination. I actually miss having this coffee cake for breakfast each morning…I might have to make it again soon.
Blueberry Coffee Cake
What I love most about this recipe is actually how easy it is to make. I know it looks like a lot of directions and ingredients, but it’s honestly pretty simple to put together. I have a stand mixer and wish I had used that for the ease of mixing these ingredients together. But, if you only have a hand mixer that works perfectly fine.
Cory and I were both pretty obsessed with eating this coffee cake for breakfast, a snack and even dessert one night (some vanilla ice cream would be really good). Trust me, this coffee cake is AMAZING. I would suggest using fresh blueberries in this recipe, but if you wanted to try frozen berries keep them frozen when mixing the ingredients. With blueberry season right around the corner in West Michigan, this would be a great recipe to try.
Blueberry Coffee Cake
Ingredients
Topping
- 6 tbsp Light Brown Sugar
- 1/2 cup All-Purpose Flour
- 1 tsp Cinnamon
- Pinch Nutmeg
- 1/4 tsp Salt
- 4 tbsp Butter Make sure the butter is cold
Cake
- 2 cups All-Purpose Flour
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 cup Butter Make sure the butter is softened
- 3/4 cup Granulated Sugar
- 2 Eggs At room temperature
- 1 3/4 tsp Vanilla
- 1 Lemon Zest from one lemon
- 1/2 cup Milk I used skim milk
- 1 1/2 cups Fresh Blueberries
Instructions
- Preheat your oven to 375 degrees F. Prepare an 8×8 or 9×9 in baking pan by spraying it liberally with cooking spray. You want to make sure the coffee cake doesn't stick to the pan.
- In a medium sized bowl mix together the flour, baking powder and salt with a whisk. Set this bowl aside.
- In a large bowl (I would recommend using a stand mixer if you have one) add the 1/2 cup of butter (1 stick) and granulated sugar. Beat the butter and sugar for at least 2-3 minutes until creamy. Add your room temperature eggs one at a time to the butter. Beat until well combined.
- Beat in your vanilla and the lemon zest from one lemon to the butter mixture.
- Add the dry ingredients (flour, salt and baking powder) gradually into the butter mixure alternating with the milk. Beat on low speed until these ingredients are mixed together (make sure you don't over mix). Fold in the blueberries.
- To make the strussel topping mix the brown sugar, flour, cinnamon, nutmeg and salt in a small/medium sized bowl. Cut the cold butter into small squares and mix the ingredients together with your hands. Don't over mix these ingredients because you want the cold butter to still have some texture in the mixture.
- Pour your batter into the prepared pan. Spread out the batter to fill the whole pan. Sprinkle the topping on the batter.
- Bake the coffee cake for 35-45 minutes. The coffee cake should be slightly brown and if you insert a toothpick it should come out clean. Let the coffee cake cool in the pan on a wire rack.
If you love this recipe for blueberry coffee cake, check out this recipe for blueberry pancakes! These pancakes are perfect for Saturday morning with some fresh blueberries. If you make this coffee cake please leave a comment below. I would really appreciate to hear your thoughts on this recipe!
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