Description
This Blueberry Coffee Cake is the perfect morning treat, featuring a moist, tender crumb packed with juicy berries and topped with a buttery cinnamon crumble. This incredibly simple, one-bowl recipe delivers bakery-quality results that make your kitchen smell like a cozy cafe. Whether you are hosting a brunch or craving a sweet snack, this dish is a crowd-pleasing favorite that pairs beautifully with a hot cup of coffee.
Ingredients
0.5 cup melted butter
0.5 cup whole milk
0.5 cup granulated sugar
1 large egg
1 tsp vanilla extract
1.5 cups all-purpose flour
2 tsp baking powder
0.5 tsp fine sea salt
1.5 cups fresh blueberries
0.25 cup all-purpose flour (for topping)
1 tsp ground cinnamon (for topping)
0.25 cup granulated sugar (for topping)
3 Tbsp salted butter, room temperature (for topping)
Instructions
Preheat your oven to 350°F and prepare an 8×8-inch baking dish by spraying with nonstick spray and lining with parchment paper.
In a large bowl, whisk together the melted butter, milk, sugar, egg, and vanilla until smooth.
Add the flour, baking powder, and salt to the wet ingredients and mix gently until just combined.
Fold in the fresh blueberries carefully to avoid crushing them.
Transfer the batter into the prepared baking dish and smooth the surface.
Combine the topping ingredients using a fork or your fingers until a crumbly mixture forms.
Sprinkle the crumble evenly over the batter.
Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
Cool slightly before slicing into 9 squares.
Notes
Using fresh blueberries is recommended to prevent the batter from turning purple. You can substitute the melted butter in the cake with vegetable oil if desired. Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15
- Cook Time: 45
- Category: Breakfast
- Method: Baking
- Cuisine: American