Blueberry Coffee Cake

Why You Should Make This Blueberry Coffee Cake

This Blueberry Coffee Cake is a perfect dish to start your day with. It’s a delicious and easy-to-prepare breakfast or brunch recipe that is sure to impress your guests. With juicy blueberries and a crumbly streusel topping, this cake is a delight for your taste buds. It’s a simple recipe that requires minimal effort and is perfect for those lazy weekend mornings.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 cup milk
• 2 cups fresh blueberries

For the Streusel Topping:

• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup cold unsalted butter, cubed

Instructions

1. Preheat the oven to 375°F (190°C). Grease a 9-inch (23 cm) square baking dish with butter or cooking spray.

2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

3. In a separate bowl, whisk together the melted butter, eggs, and milk until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined.

4. Fold in the blueberries and pour the batter into the prepared baking dish.

5. In a small bowl, combine the flour, sugar, and cubed butter for the streusel topping. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs. Sprinkle the streusel evenly over the top of the batter.

6. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool for at least 10 minutes before slicing and serving.

Variations

• Make it Vegan: You can easily make this recipe vegan by using a plant-based milk (such as almond or soy milk) and vegan butter instead of regular butter. You can also replace the eggs with a flax or chia egg substitute.
• Make it Gluten-Free: To make this recipe gluten-free, simply replace the all-purpose flour with a gluten-free flour blend.
• Add More Fruits: If you want to add more fruits to this recipe, you can try adding raspberries or blackberries along with the blueberries.
• Add Nuts: You can add some chopped nuts (such as walnuts or pecans) to the streusel topping for an added crunch.

Conclusion

This Blueberry Coffee Cake is a perfect recipe for a lazy weekend morning. It’s easy to make and is filled with juicy blueberries and a crumbly streusel topping. You can even make it ahead of time and reheat it in the oven the next day. Whether you’re hosting a brunch or just want to indulge in a delicious breakfast, this recipe is sure to be a hit.

FAQ

Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries instead of fresh ones. Just make sure to thaw and drain them before using them in the recipe.

Can I substitute all-purpose flour for cake flour?

Yes, you can substitute all-purpose flour for cake flour, but the texture of the cake may be slightly denser.

Can I freeze this cake?

Yes, you can freeze this cake. Make sure to wrap it tightly in plastic wrap and store it in an airtight container. Thaw the cake in the refrigerator before serving.

Can I use a bundt pan instead of a square baking dish?

Yes, you can use a bundt pan instead of a square baking dish. Just make sure to adjust the baking time accordingly. A bundt pan will likely take longer to bake than a square baking dish.

Can I use a different type of fruit instead of blueberries?

Yes, you can use a different type of fruit instead of blueberries. Raspberries, strawberries, or blackberries would all work well in this recipe.

Can I use almond milk instead of regular milk?

Yes, you can use almond milk instead of regular milk. The cake may have a slightly nuttier flavor, but it should still turn out delicious.

Can I use a different type of nut instead of pecans?

Yes, you can use a different type of nut instead of pecans. Walnuts, almonds, or hazelnuts would all work well in this recipe.

Can I make this cake without the streusel topping?

Yes, you can make this cake without the streusel topping. The cake will still be delicious, but it will have a slightly different texture and flavor.

Can I use a different type of sugar instead of brown sugar?

Yes, you can use a different type of sugar instead of brown sugar. However, the flavor and texture of the cake may be slightly different. White sugar or coconut sugar would be good substitutes.

Can I make this cake ahead of time?

Yes, you can make this cake ahead of time. Store it in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.