Easy Blueberry Coffee Cake Recipe

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

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!)

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!

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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!

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.

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