Description
A tender and moist blueberry coffee cake with a buttery crumb topping, perfect for breakfast or sharing with guests.
Ingredients
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Unsalted butter (softened)
- Eggs
- Vanilla extract
- Sour cream or plain Greek yogurt
- Fresh or frozen blueberries
- Lightly sweetened crumb topping (butter, flour, brown sugar, and cinnamon)
Instructions
- Preheat the oven to 350°F (175°C) and grease an 8-inch square baking pan.
- Whisk together the flour, sugar, baking powder, and a pinch of salt.
- Mix in the softened butter until the mixture becomes crumbly.
- In another bowl, beat the eggs and vanilla, then stir in the sour cream or yogurt.
- Fold the wet ingredients into the dry until just combined.
- Gently fold in the blueberries, taking care not to overmix.
- Spread the batter into the prepared pan and sprinkle the crumb topping evenly over it.
- Bake for about 35–40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cake cool for at least 10 minutes, then slice and serve warm or at room temperature.
Notes
- For variations, you can swap half the blueberries for raspberries or peaches.
- Use Greek yogurt instead of sour cream for a richer flavor.
- Add lemon zest to brighten the flavor.
- To make it gluten-free, use a 1:1 gluten-free flour blend.
- Chopped nuts can be added to the crumb topping for extra crunch.
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
