Ingredients
Main ingredients
- 1 cup fresh blueberries Make sure they are fresh and plump for the best flavor.
- 2 cups all-purpose flour Can substitute with gluten-free flour blend.
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup milk Use buttermilk for a richer flavor.
- 2 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Crumble topping
- 1/2 cup brown sugar Can be substituted with white sugar and a spoonful of molasses.
- 1/2 teaspoon cinnamon
- additional as needed flour Mix with brown sugar and cinnamon for crumble.
Method
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a mixing bowl, cream together the butter and granulated sugar until light and fluffy.
- Add the eggs, milk, and vanilla extract, and mix until well combined.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the blueberries gently.
Baking
- Pour the batter into the prepared pan.
- In a small bowl, mix the brown sugar, cinnamon, and a bit of flour to create a crumble topping. Sprinkle it over the batter.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Allow to cool for a few minutes before serving warm.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 38gProtein: 4gFat: 10gSaturated Fat: 6gSodium: 180mgFiber: 1gSugar: 15g
Notes
This delicious coffee cake is best served warm. Pairs well with coffee or tea. Can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week. Reheat in the microwave for a few seconds before serving.
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