Blueberry Coffee Cake Recipe
Enjoy this sweet coffee cake using wild blueberries for little Burts of flavor throughout, whether it's for breakfast, brunch with guests, or a pot luck.
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Equipment
- 9 by 13 inch baking dish
- Stand mixer with paddle attachment
- Measuring cups and spoons
- Small mixing bowl
Ingredients
- 3 cups All-purpose flour
- 4 tsp Baking powder
- 1 tsp Salt
- 6 tbsp Butter, softened
- 2/3 cup Honey or sugar
- 2 Eggs
- 1 1/3 cup Milk
- 1 cup Blueberries, frozen
- 2 tbsp Butter
- 1 cup Brown sugar
- 2 tsp Ground cinnamon
Instructions
- Preheat oven to 425 degrees F. Grease baking dish with butter.
- In the small mixing bowl, combine flour, baking powder, and salt. Mix well and set aside.
- In the bowl of the stand mixer, cream butter on medium speed until creamy, about 2 to 3 minutes.
- Add honey or sugar slowly and continue to mix for 2 to 3 minutes.
- Turn mixer off, scrape the sides of the bowl, add in the eggs and milk then continue to ix on medium speed until combined, scraping the bowl again if needed.
- Turn mixer to low, slowly pour in the flour mixture and mix just until combined. Turn mixer off and remove the bowl.
- Remove blueberries from the freezer and measure into small mixing bowl. Sprinkle with a pinch or two of flour and mix with your fingers until the berries are coated.
- Add blueberries to the batter in the mixer bowl and gently fold them in using a wooden spoon.
- Spread batter in prepared pan and set aside.
- To make streusel topping: Melt butter in a small saucepan on the stove. Mix in brown sugar and cinnamon. Sprinkle evenly on top of batter.
- Bake for 25-30 minutes or until lightly browned and a knife inserted into the center of the cake comes out clean.
Notes
Store leftover coffee cake in an airtight container in the fridge for up to 3 days.
The streusel topping is optional but delicious. If you would rather, make a frosting drizzle using 1 cup of powdered sugar mixed with 1 to 2 tablespoons of milk and a little bit of vanilla extract. Drizzle all of the coffee cake after it comes out of the oven.
Servings: 12