Classic Blueberry Coffee Cake (Print Format)
This fluffy coffee cake is filled with plump blueberries and finished with a sweet crunchy cinnamon topping. You’ll love every bite—no wonder it’s a longtime favorite!
# Ingredients:
→ Crumble Topping
01 -
½ cup regular flour, measured carefully
02 -
6 tbsp packed light brown sugar
03 -
¼ tsp salt
04 -
1 tsp cinnamon powder
05 -
4 tbsp cold unsalted butter, cut into ½-inch pieces
→ Batter
06 -
2 cups plain flour, measured accurately
07 -
1 stick (½ cup) room temperature unsalted butter
08 -
2 tsp baking powder
09 -
2 large eggs
10 -
¾ cup white sugar
11 -
1 tsp tightly packed grated lemon peel (from one lemon)
12 -
½ tsp fine salt
13 -
1½ tsp vanilla essence
14 -
½ cup milk
15 -
2 cups fresh (or frozen) blueberries
# Steps:
01 -
Using your fingers, mix brown sugar, flour, salt, and cinnamon in a bowl, breaking up any lumps. Work in the butter until crumbly, then chill until needed.
02 -
Set the oven to 375°F and position the rack in the middle. Butter or spray a 9-inch square pan.
03 -
In a medium bowl, whisk baking powder, salt, and flour together. Keep this aside.
04 -
Take butter and sugar, and beat them for 2 minutes until fluffy. Mix in the eggs, one by one, making sure each is incorporated. Stir in the vanilla and lemon zest.
05 -
On low speed, slowly alternate between adding the dry ingredients and milk. Gently fold in the blueberries right before finishing.
06 -
Pour the batter into your prepared pan and scatter the crumble on top. Bake for 40-45 minutes, until it's golden and a tester comes out clean. Cool in the pan for 20 minutes before slicing.
# Tips:
01 -
Tastes best when eaten fresh on the same day
02 -
Can be stored in the freezer for up to 90 days
03 -
Keeps on the countertop for a few days in an airtight container