Blueberry Coffee Cake
A quick, tender coffee cake studded with juicy blueberries and topped with a buttery crumb topping. Perfect for breakfast or a snack.
- Total time
- 30 min
- Servings
- 8
- Calories
- 220
- Protein
- 3g
comfortingAmericanvegetarianlow-proteintendercrumblybrunchcoffee break
Ingredients
- 1.5 cups all-purpose flour
- ½ cup sugar
- 2 teaspoons baking powder
- ½ cup milk
- 4 tablespoons butter
- 1 cup blueberries
Instructions
- 1
Preheat oven to 375°F. Grease a 9 inch round cake pan or line with parchment.
- 2
In a bowl, mix 1.5 cups flour, 0.5 cup sugar, and 2 tsp baking powder. Cut in 3 tbsp cold butter until crumbly.
- 3
Reserve 0.5 cup of the crumb mixture for topping. Stir 0.5 cup milk into the remaining mixture until just combined.
- 4
Fold in 1 cup blueberries. Spread batter in pan. Sprinkle reserved crumbs on top.
- 5
Bake 20-25 minutes until golden and a toothpick comes out clean. Cool 5 minutes before slicing.
Tools you’ll need
- 9 inch round cake pan
- mixing bowl
- measuring cups and spoons
- fork or pastry cutter
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
