Blueberry Coffee Cake Recipe π«β
Overview:
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6
Ingredients:
| Amount | Ingredient |
|---|---|
| 1 3/4 | cups flour |
| 3 | teaspoons baking powder |
| – | Pinch of salt |
| 3/4 | cup sugar |
| 1/4 | cup shortening |
| 1 | egg |
| 1 | teaspoon vanilla extract |
| 3/4 | cup milk |
| 1 1/2 | cups blueberries |
For the Topping:
| Amount | Ingredient |
|---|---|
| 2 | tablespoons sugar |
| 1/2 | cup flour |
| 1/4 | cup brown sugar |
| 1/4 | cup butter |
Instructions:
-
Preheat the Oven:
- Preheat your oven to 350Β°F (175Β°C) and grease a 9-inch square baking pan.
-
-
Prepare the Dry Ingredients:
- In a medium bowl, whisk together 1 3/4 cups flour, 3 teaspoons baking powder, and a pinch of salt. Set this dry mixture aside.
-
Cream the Sugar and Shortening:
- In a large mixing bowl, cream together 3/4 cup sugar and 1/4 cup shortening until light and fluffy.
-
Add the Egg:
- Beat in 1 egg until well combined.
-
Add Vanilla:
- Stir in 1 teaspoon of vanilla extract for that wonderful aroma.
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Alternate Mixing:
- Gradually add the flour mixture to the creamed mixture, alternating with 3/4 cup milk. Mix until just combined.
-
Prepare the Blueberries:
- Toss 1 1/2 cups of blueberries with 2 tablespoons of sugar. This adds a delightful sweetness and shine to the berries.
-
Combine Blueberries with Batter:
- Gently fold the sugared blueberries into the batter until evenly distributed. Be careful not to overmix to keep those juicy berries intact!
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Pour into Pan:
- Pour the batter into the prepared 9-inch square pan, spreading it evenly.
-
Make the Topping:
- In a small bowl, combine 2 tablespoons of sugar, 1/2 cup flour, 1/4 cup brown sugar, and 1/4 cup butter. Use your fingertips to mix until crumbly.
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Sprinkle Topping Over Batter:
- Evenly sprinkle the crumbly topping over the batter in the pan. This will give your coffee cake that irresistible crispy top.
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Bake to Perfection:
- Place the pan in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
-
Cool and Serve:
- Once baked, allow the blueberry coffee cake to cool in the pan for about 10 minutes. Then, slice and serve warm for a delightful treat!
Notes:
- This Blueberry Coffee Cake is a delightful balance of tender cake and juicy blueberries, topped with a sweet, crispy topping.
- The aroma of vanilla will fill your kitchen as it bakes, making it hard to resist.
- Feel free to use other berries like raspberries or blackberries if you prefer a different flavor.
- Serve it for breakfast with a steaming cup of coffee or as a sweet ending to any meal. π°β
Nutrition Facts (Per Serving):
- Calories: 517
- Total Fat: 18.7g
- Saturated Fat: 8g
- Cholesterol: 59.9mg
- Sodium: 267.6mg
- Carbohydrates: 81.3g
- Fiber: 2.1g
- Sugars: 41.9g
- Protein: 7.2g
This Blueberry Coffee Cake recipe is a treasure from a friend, tried and tested to perfection. The tender crumb of the cake, bursting with juicy blueberries, and that irresistible crumbly topping make it a definite crowd-pleaser. Whether you enjoy it for breakfast, brunch, or dessert, it’s sure to become a favorite in your recipe collection! ππ«
