Traditional Blueberry Coffee Cake

This delectable blueberry coffee cake is a timeless classic, featuring a tender crumb infused with juicy blueberries and a hint of vanilla. Perfect for breakfast or brunch gatherings, this delightful treat brings a comforting, homemade flavor in every bite.

Prep time: 15 minutes
Cook time: 40 minutes
Serves: 8

Ingredients

2 cups all-purpose flour

1 cup granulated sugar

1/2 cup unsalted butter, softened

2 tsp baking powder

1/2 tsp salt

1 cup milk

2 large eggs

1 tsp vanilla extract

1 1/2 cups fresh blueberries

1/4 cup brown sugar

1/2 tsp ground cinnamon

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.

2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.

4. Beat in the eggs one at a time, then add the vanilla extract and mix well.

5. Gradually add the dry ingredients to the butter mixture, alternating with milk, mixing until just combined.

6. Gently fold in the blueberries, being careful not to overmix.

7. Pour the batter into the prepared cake pan and spread evenly.

8. In a small bowl, combine the brown sugar and cinnamon. Sprinkle the mixture evenly over the batter.

9. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

10. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.

Reheating

To reheat, warm individual slices in the microwave for 15-20 seconds or wrap the entire cake in foil and heat in a 300°F (150°C) oven for 10-15 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.