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Blueberry Coffee Cake

A moist and flavorful cake bursting with juicy blueberries, perfect for breakfast, snacks, or brunch gatherings.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 9 pieces
Course: Breakfast, Dessert
Cuisine: American
Calories: 260
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cups unsalted butter, softened Ensure it's at room temperature
  • 2 large eggs
  • 0.5 cups milk
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries Regular or wild blueberries can be used
  • 0.5 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round or square baking pan.
  2. In a large mixing bowl, cream together the softened unsalted butter with granulated sugar. Beat in the eggs one at a time, followed by the vanilla extract and milk.
  3. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  4. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to over-mix.
  5. Gently fold in the fresh blueberries into the batter.
Baking
  1. Pour the batter into the prepared baking pan and spread it evenly. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Serving
  1. Allow the cake to cool for a few minutes before removing it from the pan. Serve warm or at room temperature.

Notes

For the best flavor, always use fresh blueberries. Store the cake in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 2 months. Reheat in the microwave for about 15-20 seconds if desired.