Description
A tender and moist blueberry coffee cake with a coffee-kissed flavor, perfect for brunch or a sweet treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup whole milk
- 2 cups fresh or frozen blueberries
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and sugar.
- Cream butter in a large bowl until light and fluffy, then gradually add sugar.
- Add eggs one at a time, mixing on low speed, then pour in milk and mix until combined.
- Gradually mix dry ingredients into wet mixture until just combined.
- Fold in blueberries that have been tossed in flour.
- Pour batter into the prepared cake pan and level the top.
- Bake for 45-50 minutes, checking for doneness with a toothpick.
- Cool for 10-15 minutes before transferring to a wire rack.
Notes
For best results, avoid overmixing to ensure a tender crumb and be sure to toss blueberries in flour to prevent sinking.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 14g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 30mg