Description
A delightful coffee cake that combines the flavors of blueberry muffins and a rich crumbly topping, perfect for breakfast or brunch.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 cup chopped nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the milk and vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the blueberries gently.
- Pour the batter into the prepared baking pan.
- In a small bowl, mix together the brown sugar, cinnamon, and chopped nuts (if using) to create the topping.
- Sprinkle the topping evenly over the batter.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Notes
- For best results, use fresh blueberries.
- This cake can be stored in an airtight container for up to 3 days.
- Serve warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg