Wicked Blueberry Coffee Cake

Indulge in the irresistible charm of this Wicked Blueberry Coffee Cake, a dessert (or breakfast!) that pairs golden, buttery perfection with bursts of juicy blueberry flavor. Topped with a cinnamon-infused streusel crumble, this moist and tender cake delivers a delightful combination of textures and tastes in every bite. Fresh or frozen blueberries are gently folded into the batter to ensure even distribution, while the rich, crumbly topping adds just the right amount of sweetness and spice. Perfect for brunch gatherings or as a mid-afternoon treat, this easy-to-follow recipe comes together in just over an hour and serves up to 10 people. Whether paired with a hot cup of coffee or enjoyed on its own, this ultimate comfort bake will have everyone coming back for seconds.

Nutriscore Rating: 46/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 10

Ingredients

• 2.5 cups all-purpose flour
• 1.25 cups granulated sugar
• 0.5 cups unsalted butter, softened
• 2 pieces large eggs
• 0.75 cups milk
• 2 teaspoons vanilla extract
• 2 teaspoons baking powder
• 0.5 teaspoons salt
• 1.5 cups fresh or frozen blueberries
• 0.5 cups light brown sugar
• 1.5 teaspoons ground cinnamon
• 0.25 cups all-purpose flour (for topping)
• 0.25 cups unsalted butter, melted (for topping)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper.

Step 2

In a medium bowl, whisk together the 2.5 cups of flour, baking powder, and salt. Set aside.

Step 3

In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.

Step 4

Beat the eggs into the butter and sugar mixture one at a time, ensuring each is fully incorporated.

Step 5

Add the vanilla extract and mix well.

Step 6

Alternate adding the dry ingredients and milk to the wet ingredients, starting and ending with the dry mix. Mix until just combined; do not overmix.

Step 7

Gently fold in the blueberries using a spatula. If using frozen blueberries, toss them in a bit of flour before folding to prevent sinking.

Step 8

Pour the batter into the prepared pan and smooth it out evenly.

Step 9

To make the streusel topping, combine the brown sugar, ground cinnamon, and 0.25 cups of flour in a small bowl. Stir in the melted butter until the mixture becomes crumbly.

Step 10

Sprinkle the streusel topping evenly over the batter.

Step 11

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Step 12

Allow the cake to cool in the pan for 15-20 minutes before slicing and serving.

Nutrition Facts

Serving size	(1388.4g)

Amount per serving	% Daily Value*
Calories	4219.9

Total Fat 162.7g	0%
Saturated Fat 97.6g	0%
Polyunsaturated Fat 0.1g
Cholesterol 778.2mg	0%
Sodium 2344.0mg	0%
Total Carbohydrate 654.3g	0%
Dietary Fiber 16.4g	0%
Total Sugars 383.0g
Protein 55.5g	0%

Vitamin D 160.5IU	0%
Calcium 484.0mg	0%
Iron 18.6mg	0%
Potassium 1147.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.0%

Protein: 5.2%

Carbs: 60.8%