Is there anything better than a classic recipe that works out each and every time? This blueberry coffee cake is one of those recipes. It's simple, easy to put together, and has loads of blueberry flavors. All of this means that it's a classic and a keeper!
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INSTRUCTIONS
For the coffee cake:
- 2 1/2 cups flour
- 3/4 cup sugar
- 2 tsp baking powder
- 1 tsp salt
- 2/3 cup whole milk
- 2 large eggs
- 1 tsp vanilla extract
- 6 tbsp butter melted
- 2 tsp lemon zest
- 2 cups fresh or frozen blueberries
For the streusel topping:
- 4 tbsp light brown sugar
- 4 tbsp flour
- 1 1/2 tsp cinnamon
- 4 tbsp cold butter, cut into ½-inch pieces
INSTRUCTIONS
- Preheat oven to 350°F. Grease a 9×9-inch baking dish and set it aside.
- In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk to combine and add the milk, eggs, vanilla, melted butter, and lemon zest. Whisk to break up the egg yolks and combine the wet and dry ingredients. Whisk until combined, leaving only a few dry pieces. The batter will be stiff.
- Once combined, fold in the blueberries to evenly incorporate into the batter. Spread the batter evenly into the prepared baking dish.
- In a small bowl, combine the light brown sugar, flour, and cinnamon. Mix with fingers and add small pieces of butter. Work the pieces of butter between thumb and fingers until the streusel resembles a coarse meal.
- Evenly spread the streusel over the prepared coffee cake batter. Bake in the preheated oven until the streusel is browned and the cake is domed. A skewer inserted in the middle of the cake should come out mostly clean, 40-45 minutes. Remove from the oven and cool 15 minutes before cutting and serving.
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