Description
Brown Sugar Blueberry Coffee Cake is a sweet, moist treat that combines the warmth of brown sugar with the freshness of blueberries, perfect for breakfast or dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup buttermilk, or milk with a splash of vinegar
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 cups fresh blueberries (or frozen, thawed)
- 1/2 cup brown sugar, packed (for topping)
- 1/3 cup all-purpose flour (for topping)
- 1 teaspoon ground cinnamon (for topping)
- 1/4 cup unsalted butter, melted (for topping)
- Optional: 1/2 cup chopped nuts (like pecans or walnuts) for added crunch
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking pan with cooking spray or butter.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Gradually add the dry ingredients to the butter-sugar mixture, alternating with the buttermilk, until combined.
- Gently fold in the fresh blueberries.
- In a separate bowl, mix together the brown sugar, flour, cinnamon, and melted butter to create a crumbly topping.
- Pour half of the batter into the prepared pan and sprinkle half of the topping over it. Add the remaining batter and top with the rest of the crumb mixture.
- Bake for 45-55 minutes, or until a toothpick comes out clean. The top should be golden brown.
- Let the cake cool for 10 minutes before transferring it to a wire rack to cool completely before slicing.
Notes
- For dairy-free, substitute butter with coconut oil and use non-dairy milk.
- If using frozen blueberries, thaw and drain them to avoid excess moisture.
- To make this gluten-free, substitute all-purpose flour with a gluten-free flour blend.
- For added texture, incorporate nuts like walnuts or pecans into the topping.
- If you prefer a tangy flavor, consider adding a bit of lemon zest to the batter.
- Prep Time: 20 minutes
- Cook Time: 45-55 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 28g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Brown Sugar Blueberry Coffee Cake, Blueberry Cake, Coffee Cake, Blueberry Dessert, Breakfast Cake