Okay, so picture this: Saturday morning, sun streaming in, a hot cup of coffee… and a slice of warm, fluffy blueberry coffee cake. Yeah, that’s the life, right? ✨ I was just thinkin’ about those perfect weekend mornings, and it reminded me of this blueberry coffee cake recipe easy I’ve been makin’ forever. Honestly, it’s a total game-changer.
I’m a firm believer that baking shouldn’t be intimidating. It should be fun! And this recipe? It’s so easy, even if you’re not a seasoned baker. I mean, I went to culinary school and all, but sometimes you just want somethin’ simple, ya know? This blueberry coffee cake recipe easy is that somethin’. It’s perfect for brunch, a little afternoon treat, or even just when you need a little pick-me-up.
I actually made this for a friend’s baby shower last month, and it was a hit. Seriously, people were askin’ for the recipe before they even finished their first slice! It’s that good. And the best part is, it’s totally customizable. You can swap out the blueberries for raspberries, add a little lemon zest, or even throw in some chocolate chips. The possibilities are endless! I’ve even seen people make it with peaches – sounds amazing, right?
I’m always preachin’ about keepin’ things simple in the kitchen, and this blueberry coffee cake recipe easy is a prime example. It’s all about using good ingredients and not overthinkin’ things. I mean, life’s too short to stress over a cake, right? Plus, it’s a great way to use up those blueberries that are lookin’ a little sad in the fridge. Waste not, want not, as my grandma used to say!
Honestly, I’m a sucker for a good streusel topping. It just adds that extra little somethin’ somethin’, ya know? That perfect crunch and sweetness. And this recipe has a seriously good streusel topping. It’s buttery, crumbly, and just… chef’s kiss. 🤌 I’ve tried a bunch of different variations, but this one is definitely my favorite. It’s the perfect complement to the juicy blueberries and the soft, moist cake. This blueberry coffee cake recipe easy is a total crowd-pleaser, trust me.
Easy Blueberry Coffee Cake Recipe
A tender and delicious blueberry coffee cake with a sweet streusel topping. Perfect for breakfast, brunch, or dessert!
- Prep Time: 15 minutes
- Cook Time: 35-45 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Breakfast & Brunch
- Cuisine: American
Ingredients
1 ½ cups granulated sugar
½ cup Shortening* (Butter works too, if you prefer!)
2 large eggs
1 cup milk
1 teaspoon vanilla extract
4 cups all-purpose flour
4 teaspoons baking powder
½ teaspoon salt
3 cups blueberries, fresh or frozen (totally up to you!)
For that Amazing Streusel Topping:
½ cup all-purpose flour
¼ cup granulated sugar
¼ cup packed brown sugar
¼ cup cold butter, cut into little pieces – think pea-sized!
Instructions
- First things first: Preheat your oven to 375°F (190°C) and grease up a 9×13 inch baking pan. Don’t skip this step, or your cake will stick!
- In a big bowl (or your stand mixer, if you’re feelin’ fancy), cream together the sugar and shortening until it’s nice and fluffy.
- Crack in those eggs, pour in the milk and vanilla, and mix it all up until everything’s combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Then, gently add it to the wet ingredients. Don’t overmix, okay? Just until it’s combined.
- Now for the fun part: Gently fold in those blueberries! Be careful not to squish ’em too much.
- Pour the batter into your greased baking pan.
- Time for the streusel! Combine all the streusel ingredients in a bowl and sprinkle it evenly over the batter.
- Pop it in the oven for 35-45 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it – ovens can be tricky!
Notes
- Shortening vs. Butter: I like shortening for a super tender cake, but butter works great too!
- Berry Swap: Feel free to use raspberries, blackberries, or whatever berries you’re diggin’!
- Make Ahead Magic: You can totally make the batter ahead of time! Just pour it into the pan, cover it, and stick it in the fridge for a few hours (or even overnight!). Let it sit at room temp for 30 minutes before adding the streusel and baking.
- Freezin’ for Later: Let the cake cool completely, then wrap it tightly in plastic wrap and then foil. It’ll stay good in the freezer for up to 3 months. Thaw it overnight in the fridge.
- Spice it Up!: Add a tablespoon of lemon zest for a Lemon Blueberry Coffee Cake, or swap half the milk for sour cream for a tangier flavor.
Nutrition
- Calories: 425 kcal
- Sugar: 38 g
- Sodium: 259 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 2 g
- Trans Fat: 1 g
- Carbohydrates: 69 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 40 mg
Don’t forget to rate and comment below if you try this recipe! I love hearin’ from you guys! ❤️
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