Description
This blueberry coffee cake bakes up moist, tender, and lightly sweet — a perfect morning treat or simple dessert.
Ingredients
Scale
- 1 cup fresh blueberries
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
- 1/2 teaspoon cinnamon (optional)
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment. Measure ingredients and bring eggs and milk to room temperature for even mixing.
- Cream the softened butter with the granulated sugar and brown sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in the vanilla extract and lemon juice.
- Whisk together the flour, baking powder, salt, and cinnamon if using in another bowl. Gradually add the dry ingredients to the wet mixture, alternating with the milk, stirring until just combined.
- Fold in the blueberries gently, being careful not to break them.
- Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack. Dust with powdered sugar if desired and serve warm or at room temperature.
Notes
Store covered at room temperature for up to 2 days, in the refrigerator for up to 5 days, or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 335
- Sugar: 30g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 30mg