Description
This Blueberry Coffee Cake is a rich and tender dessert with a creamy blueberry filling, topped with fresh berries and powdered sugar. Perfect for brunch or as an afternoon treat.
Ingredients
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup milk or buttermilk
- 1 cup fresh or frozen blueberries
- 1/2 cup cream cheese or sour cream
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C) and grease a square baking pan.
- Whisk together flour, baking powder, and salt in a bowl.
- In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla extract.
- Alternate adding dry ingredients and milk to the butter mixture, mixing until just combined.
- Spread half of the batter into the prepared pan.
- Mix cream cheese or sour cream with blueberries and layer over the batter.
- Top with the remaining batter, spreading gently.
- Bake for 45–50 minutes, or until a toothpick inserted comes out clean.
- Cool the cake, then top with fresh blueberries and a dusting of powdered sugar.
Notes
- Dust blueberries with flour before adding to prevent sinking.
- Use frozen blueberries without thawing to avoid extra moisture.
- Try lemon zest or a lemon glaze for added flavor.
- Store in an airtight container in the refrigerator for up to 4 days.
- Freezes well when wrapped individually.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
