Description
This Blueberry Coffee Cake recipe is bursting with juicy blueberries and topped with a buttery streusel. It’s perfect with a morning coffee or as a sweet afternoon snack. A beautiful weekend treat or addition to your holiday brunch menu, this coffee cake is sure to become a new favorite!
Ingredients
1¾ cups all-purpose flour, spooned and leveled
1½ teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
½ teaspoon almond extract
½ cup milk
1 cup fresh blueberries
1 tablespoon all-purpose flour (for coating blueberries)
4 tablespoons unsalted butter, room temperature and chopped
¼ cup brown sugar
½ cup all-purpose flour, spooned and leveled
½ teaspoon ground cinnamon
¼ teaspoon salt
¼ cup sliced almonds
Instructions
- Preheat oven to 350°F (175°C) and line a 9″x9″ cake pan with parchment paper or lightly grease it.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In an electric mixer bowl, beat butter and sugar until light and fluffy.
- Add eggs, vanilla extract, and almond extract. Mix well.
- Gradually add the flour mixture and milk in two batches, alternating (some flour, then some milk, then the rest). Mix just until combined—do not overmix.
- Rinse blueberries to leave a bit of moisture on them. Toss them with 1 tablespoon flour to coat. This prevents sinking during baking.
- Gently fold the flour-coated blueberries into the batter.
- Pour batter into the prepared pan and smooth evenly.
- For the crumble, combine butter, brown sugar, flour, cinnamon, and salt in a bowl. Use a pastry blender or fork to mix until crumbly with no large butter chunks.
- Stir in sliced almonds and sprinkle the crumble evenly over the batter.
- Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Notes
Swap fresh blueberries with frozen (do not thaw) for year-round use.
Add a drizzle of lemon glaze after baking for added brightness.
Substitute sliced almonds for chopped pecans or walnuts for a different crunch.
For extra texture, sprinkle some coarse sugar on top before baking.
