Easy Blueberry Streusel Coffee Cake Recipe
A delightful coffee cake with a crumbly streusel topping, bursting with juicy blueberries. Perfect for breakfast or brunch.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 tsp baking powder
- 0.5 tsp salt
- 0.5 cups unsalted butter melted
- 1 cup milk
- 1 large egg lightly beaten
- 1 cup fresh blueberries or frozen, thawed
- 0.5 tsp vanilla extract
- 0.5 tsp ground cinnamon
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a bowl, blend flour, sugar, baking powder, and salt. Add melted butter, milk, egg, and vanilla extract. Mix until combined.
- Gently fold in the blueberries into the mixture and pour batter into the prepared cake pan.
- For the streusel topping, add all-purpose flour, light brown sugar, and ground cinnamon in another bowl. Cut in cold butter until mixture is crumbly, then sprinkle over the batter.
- Bake in preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Notes
For extra flavor, add a pinch of nutmeg to the batter or serve with a dollop of whipped cream.