Description
Indulge in the perfect blend of sweet, buttery goodness with this Brown Sugar Blueberry Coffee Cake. A moist and flavorful cake studded with juicy blueberries and topped with a crumbly, cinnamon-infused topping.
Ingredients
Scale
Main Cake:
- 1/2 cup unsalted butter (softened)
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup milk
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)
Crumb Topping:
- 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup cold unsalted butter (cut into cubes)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and grease a 9-inch square baking pan.
- Prepare the Batter: Cream together butter and brown sugar, add eggs, vanilla, sour cream, and milk. Mix dry ingredients separately, then combine gradually. Fold in blueberries and pour into pan.
- Make the Crumb Topping: Mix flour, brown sugar, and cinnamon. Cut in butter until crumbly. Sprinkle over the batter.
- Bake: Bake for 40–45 minutes until a toothpick comes out clean. Cool slightly before serving.
Notes
- This coffee cake is delicious warm or at room temperature.
- You can add 1 teaspoon of lemon zest for a citrusy twist.
- Leftovers can be stored covered at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 24 g
- Sodium: 230 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg
