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Blueberry Coffee Cake

This blueberry coffee cake features a tender, cake-like crumb with juicy blueberries dispersed throughout. The top is finished with a crunchy streusel topping, and the cake is baked until golden and bubbling around the edges. The final result is a moist, flavorful dessert with a slightly crumbly crust and vibrant berry distribution.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method

Ingredients
  

  • 2 cups all-purpose flour for cake batter
  • 1/2 cup unsalted butter melted or softened (for the cake batter)
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs beaten
  • 1 cup buttermilk or milk
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
  • 1/2 cup unsalted butter cold and cubed (For the Streusel)
  • 1/2 cup all-purpose flour extra, for streusel topping (from the total flour amount if divided, or add extra if preferred)
  • 1 teaspoon ground cinnamon For the Streusel
  • 1/4 cup sugar For the Streusel

Equipment

  • Mixing Bowls
  • Whisk
  • Spatula
  • Baking pan
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 180°C (350°F)
  2. In a bowl, cream butter and sugar until light.
  3. Add eggs, buttermilk, and vanilla
  4. Fold in flour mixture gently until just combined
  5. Fold in blueberries
  6. For streusel, rub cold butter with flour and sugar until crumbly
  7. Pour batter into a greased baking pan
  8. Sprinkle streusel evenly on top
  9. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean
  10. Cool slightly before slicing