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Blueberry Coffee Cake
Blueberry Coffee Cake
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Prep Time:
25 minutes
Cook Time:
55 minutes
Total Time:
110 minutes
Delicious blueberry coffee cake with cinnamon streusel baked in a Bundt pan. Ideal for breakfast paired with a hot coffee.
Ingredients:
  • 1 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 0.5 cup unsalted butter, softened
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 large egg
  • 0.5 cup milk
  • 1 cup fresh blueberries
  • 2 tablespoons confectioners' sugar for dusting
Instructions:
  • Preheat your oven to 350°F (175°C).
  • Prepare the irresistible streusel topping by combining brown sugar, flour, and cinnamon in a medium bowl. Work in the butter until a crumbly texture forms.
  • Prepare the cake pan by generously spraying a fluted tube pan (such as Bundt) with cooking spray. In a bowl, whisk together flour, baking powder, and salt.
  • In a large bowl, use an electric mixer to whip the butter until creamy. Mix in the sugar until fluffy. Blend in the egg and vanilla. Gradually add the flour mixture in two portions, alternating with milk. Mix the batter briefly after each addition.
  • Spread half of the batter evenly in the prepared pan, sprinkle with blueberries, and spoon the remaining batter over the top in dollops.
  • Generously sprinkle the delectable streusel mixture over the top of the dish.
  • Bake until beautifully golden brown in the preheated oven for 55 to 60 minutes. Then, allow it to cool on a wire rack for about 30 minutes.
  • Flip the cake onto a plate and sprinkle with confectioners' sugar.

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