Gather the following ingredients to create this delicious blueberry coffee cake:
- Cake:
- 1¾ cups all-purpose flour, spooned and leveled
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ cup milk
- 1 cup fresh blueberries
- 1 tablespoon all-purpose flour (for coating blueberries)
- Crumble Topping:
- 4 tablespoons butter, room temperature, chopped into small pieces
- ¼ cup brown sugar
- ½ cup all-purpose flour, spooned and leveled
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup sliced almonds
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a 9″x9″ baking pan with parchment paper or grease it lightly with butter.
- Step 2: In a medium bowl, whisk together 1¾ cups of flour, 1½ teaspoons of baking powder, and ½ teaspoon of salt until well combined.
- Step 3: In the bowl of an electric mixer, beat together ½ cup of room temperature unsalted butter and 1 cup of granulated sugar until light and fluffy.
- Step 4: Add in 2 large eggs, 1 teaspoon vanilla extract, and ½ teaspoon almond extract, mixing until fully incorporated.
- Step 5: Gradually add the flour mixture and ½ cup of milk in two batches, mixing until just combined. Avoid overmixing.
- Step 6: Rinse 1 cup of fresh blueberries and toss them with 1 tablespoon of flour in a small bowl. This helps prevent them from sinking during baking.
- Step 7: Gently fold the coated blueberries into the batter using a spatula.
- Step 8: Pour the batter into the prepared baking pan and smooth the top.
- Step 9: For the crumble topping, mix 4 tablespoons of chopped butter, ¼ cup of brown sugar, ½ cup of flour, ½ teaspoon of cinnamon, and ¼ teaspoon of salt in a medium bowl until it resembles a crumbly mixture. Stir in ¼ cup of sliced almonds.
- Step 10: Sprinkle the crumble evenly over the top of the cake batter.
- Step 11: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean, or with a few moist crumbs.
- Step 12: Allow the cake to cool in the pan for at least 15 minutes before slicing and serving.
Pro Tips for Making Blueberry Coffee Cake
- Use fresh blueberries if possible, as they provide better flavor and texture compared to frozen ones.
- Make sure your butter and eggs are at room temperature for a smoother batter.
- Don’t overmix the batter, as it can lead to a denser cake. Mix just until combined.
- For a twist, consider adding lemon zest to the batter for a fresh tangy flavor.
- Allow the cake to cool completely before storing; this helps in maintaining its moisture and taste.
FAQs
1. Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Just be sure to rinse and dry them well, and add a little extra flour to prevent them from sinking.
2. How do I store leftover blueberry coffee cake?
Store the cake in an airtight container at room temperature for up to 3 days or freeze it for up to 3 months.
3. Can I make this cake ahead of time?
Absolutely! You can bake the cake a day ahead and store it covered at room temperature. Reheat slightly before serving if desired.
4. What can I serve with blueberry coffee cake?
This coffee cake pairs well with coffee, tea, or even a scoop of whipped cream or vanilla ice cream for dessert.
5. Is this recipe customizable?
Yes! You can add nuts, replace blueberries with other fruits, or adjust the sweetness by decreasing the sugar slightly.
Conclusion
This blueberry coffee cake recipe is more than just a delicious indulgence; it is a versatile treat perfect for various occasions. Whether you serve it for breakfast, dessert, or a cozy snack with coffee, the delightful combination of flavors will leave everyone asking for seconds. Enjoy and savor every bite of this wonderful creation!
