This blueberry coffee cake is one of those things that only gets better overnight. But if you can’t wait for it, you won’t be disappointed by an early bite.
Each bite is a yummy blueberry burst, folded into a perfectly subtly sweet cake, with a delicious crumb topping. This goes great with a cup of chai or, as the name suggests, a nice warm cup of coffee.
Ingredients:
For the cake
- 1 cup blueberries
- 2 cups flour
- 1 egg
- ½ cup butter, room temperature
- ¾ cup sugar
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ cup milk
For the topping - 1 teaspoon ground cinnamon
- ½ cup of butter, melted
- ⅔ cup flour
- 1 cup brown sugar
- ½ cup pecans
- Preheat oven to 350℉. Grease 9x9 baking pan and set aside.
- Prepare crumb topping by mixing the flour, cinnamon and sugar together, then stirring in the butter and pecans until fully combined. Set aside.
- Using an electric mixer, cream the butter and vanilla. Beat in the sugars until light and fluffy. Beat in the egg until well combined.
- In a separate bowl, sift together the flour, cinnamon, baking powder, and salt.
- Add the flour mixture in three additions, alternating with the milk. Be sure to mix well after each addition. The batter will be very thick.
- Gently fold in the blueberries. Spread the butter in the prepared pan using a rubber spatula. Evenly distribute the topping on the batter. Bake for 55 minutes, enjoy warm, preferably with a scoop of vanilla ice cream.
