Description
Indulge in this moist Blueberry Streusel Coffee Cake, featuring fresh blueberries and a crunchy streusel topping—perfect for brunch or a delightful afternoon treat!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- 1 cup fresh blueberries (or thawed frozen)
- 1 tsp cinnamon
- ½ cup brown sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking dish.
- In a bowl, whisk together flour, baking powder, salt, and cinnamon. Set aside.
- Cream the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then add milk until smooth.
- Gently fold in the blueberries.
- Pour the batter into the prepared dish and sprinkle with combined brown sugar, flour, and cinnamon for the streusel topping.
- Bake for 35-40 minutes or until a toothpick inserted comes out clean.
Notes
- For added flavor, consider mixing in chopped walnuts or a splash of almond extract.
- Store leftovers in an airtight container for up to three days; freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square (90g)
- Calories: 260
- Sugar: 22g
- Sodium: 170mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg