Description
This Brown Sugar Blueberry Coffee Cake is a moist and tender cake perfect for breakfast or dessert. Featuring a fluffy buttermilk base filled with fresh blueberries and topped with a sweet, crumbly brown sugar streusel, this cake combines classic flavors in an easy-to-make recipe that’s sure to delight any crowd. Ideal for weekend brunch or an afternoon treat, it offers a delicious blend of cinnamon-spiced sweetness and juicy berries.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter (melted)
- 1 cup buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups fresh or frozen blueberries (if frozen, do not thaw)
Streusel Topping
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup unsalted butter (cold, cubed)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish or line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda, salt, and cinnamon to ensure they are evenly combined.
- Combine Wet Ingredients: In a separate bowl, stir together the melted butter, buttermilk, eggs, and vanilla extract until smooth and well blended.
- Mix Batter: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the cake tender. Fold in the blueberries carefully to distribute them without breaking them up.
- Transfer to Pan: Pour the batter into your prepared baking dish and spread it out evenly using a spatula.
- Make Streusel Topping: In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs.
- Top the Cake: Sprinkle the streusel evenly over the batter in the pan to create a crunchy topping.
- Bake: Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool and Serve: Let the cake cool in the pan for at least 15 minutes before slicing. This helps the cake set and makes cutting easier.
Notes
- Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days to keep it fresh.
- You can substitute sour cream for buttermilk if you prefer a denser texture and a richer flavor.
- For extra sweetness, drizzle a simple glaze made with powdered sugar and milk over the cooled cake before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 21g
- Sodium: 220mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
