Blueberry Coffee Cake

The most delicious Blueberry Coffee Cake that's bursting with blueberries and has a cinnamon streusel topping. It's moist, tender, and so simple to make!

It's blueberry season and I wanted a breakfast cake that I could make all summer long. I plan on making this for every guest that comes to visit and every Saturday brunch!

When registering for my wedding, I researched casual china like it was my job. I wanted something simple, clean and durable. Juliska was everything I wanted and more and I have loved my plates, bowls, and platters so much. I went with the Puro Whitewash and it's been perfect for entertaining and everyday use.

Juliska was kind enough to send me their Berry & Thread Whitewash Baking Set and I couldn't love it anymore. The loaf pan was perfect for this blueberry coffee cake and the Berry & Thread Hostess Tray is my new favorite way to serve cakes and cookies. The best part is everything is oven, dishwasher, microwave, and freezer safe!

The cinnamon streusel topping takes this cake to another level. Simply mix together flour, sugar, cinnamon and melted butter and sprinkle on top of the batter before baking it. YUM!

I love fresh blueberries but I had so many frozen blueberries that I wanted to use up so I used them in this recipe. I love a recipe that works well with fresh or frozen fruit. If you're using frozen, be very careful not to over-mix the batter when you fold in the blueberries or it will turn a grayish-blue color.

I hope you make this Blueberry Coffee Cake all summer long!

Happy Baking!

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Blueberry Coffee Cake

Yield: 1 loaf

Author: Elisabeth & Butter

prep time: cook time: total time:

ingredients:

For the Cake

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 1/2 cup (1 stick) salted butter, softened to room temperature
• 1 large egg
• 1 & 1/2 teaspoons vanilla extract
• 1 cup milk, I used almond but any type is fine
• 1 & 1/2 cups fresh or frozen blueberries

For the Streusel Topping

• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 4 tablespoons salted butter, melted

instructions:

How to cook Blueberry Coffee Cake

1. Preheat oven to 350°F and grease a 9×5 loaf pan and set aside. I greased mine with butter and flour and it worked great.
2. For the streusel topping, stir the flour, sugar and cinnamon together in a small bowl. Add the melted butter and mix with a fork until all combined. Place in the refrigerator while you prepare the batter.
3. For the cake batter, beat together the softened butter and sugar in a mixing bowl fitted with a paddle attachment. Beat for 2-3 minutes or until light and fluffy. Scrape down the sides of the bowl and add the egg and vanilla, then beat again.
4. In a separate bowl, combine the flour, baking powder and salt. With the mixer on low speed, add 1/3 of the flour mixture to the butter mixture and mix until combined. Then add 1/2 of the milk, alternating with the rest of the flour (ending with the flour). Mix until just combined and then gently fold in the blueberries. If you’re using frozen blueberries, you want to be extra careful not to over-mix or your batter will turn gray.
5. Sprinkle the streusel topping over the batter and bake for 50-60 minutes or until the streusel is golden brown and a toothpick comes out clean. Mine took a little over an hour. Gently cover the top with aluminum foil if the streusel is browning too much.
6. Allow the loaf to cool for 20 minutes in the pan and then completely on a wire rack. Enjoy!

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