This beautiful Blueberry Coffee Cake is perfectly sweet, filled with fresh blueberries, and topped with a crumbly cinnamon streusel. Excellent for breakfast, brunch, dessert, or anywhere in between!
Prep Time20 minutesmins
Cook Time30 minutesmins
Servings: 10
Author: Lisa Ngo, Safely Delish
Ingredients
Cake Batter
3/4cupgranulated sugar
1/3cupbutter or margarine, softened
1egg (see notes below for egg free option)
1/2tspvanilla extract
1/2cupmilk or DF milk substitute
2cupsall purpose flour (the original recipe called for sifted flour, so it's important to measure properly – whisk flour, spoon lightly into measuring cup, and level off with a knife)
2tspbaking powder (not soda)
1/2tspsalt
2cups (or 1 pint)fresh blueberries, halved
Streusel Topping
2Tbspbutter or margarine, softened
1/4cupgranulated sugar
5Tbspall purpose flour
1/2tspcinnamon
Instructions
Preheat oven to 350F. Grease a 9-inch round cake pan, or line with parchment paper and spray the sides.
In a small bowl, stir together all streusel ingredients until the consistency resembles wet sand. (I also like to add a pinch of salt, but this is optional). Set aside.
In a large bowl, mix sugar, butter/margarine, egg, and vanilla until combined (I use a simple whisk). Whisk in milk.
In a separate bowl, stir together flour, baking powder, and salt. Add to wet ingredients and stir to combine (batter will be thick). Gently stir blueberries into the batter.
Use a spatula to spread batter into prepared cake pan. Top with cinnamon streusel.
Bake for 30-35 minutes at 350F. Allow to cool for several minutes before slicing and enjoying.
Notes
To stretch this recipe for a crowd – double the streusel amount and bake in a 9x13" pan for 25-30 minutes. It turns out great, and goes further when cut into squares.For Egg Free option, you can try using 2 Tbsp of applesauce plus 1 Tablespoon vegetable oil in place of the egg. Otherwise, try using your favorite egg substitute.