Classic Blueberry Coffee Cake

A moist and tender coffee cake bursting with fresh blueberries, topped with a simple streusel and a light glaze. Perfect for breakfast or dessert.

By RecipeBoss

Servings

Time Required

1 hr

Ingredients

2.5 cups all-purpose flour

1.5 cups granulated sugar

2 tsp baking powder

0.5 tsp salt

0.5 cup unsalted butter

2 large eggs

1 cup milk

1 tsp vanilla extract

2 cups fresh blueberries

0.75 cup light brown sugar

1 tsp ground cinnamon

0.25 cup vegetable oil

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1
Preheat oven to 375°F. Grease and flour a 9x13 inch baking pan.
2
In a large bowl, whisk together 2 cups of all-purpose flour, 1 cup of granulated sugar, baking powder, and salt. Cut in 1/4 cup of unsalted butter until the mixture resembles coarse crumbs.
3
In a separate bowl, whisk together the eggs, milk, vanilla extract, and 1/4 cup of vegetable oil.
4
Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
5
Gently fold in the blueberries.
6
Pour the batter into the prepared baking pan and spread evenly.
7
In a small bowl, combine the remaining 1/2 cup all-purpose flour, 1/2 cup granulated sugar, 1/4 cup light brown sugar, 1/4 cup unsalted butter (melted), and ground cinnamon to create the streusel topping. Sprinkle evenly over the batter.
8
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
30 min
9
Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
10 min

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