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Easy Blueberry Coffee Cake Recipe

blueberry coffee cake recipe easy
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A tender and delicious blueberry coffee cake with a sweet streusel topping. Perfect for breakfast, brunch, or dessert!

Ingredients

Scale

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

Find it online: https://easyrecipeslist.com/easy-blueberry-coffee-cake-recipe/