Blueberry Coffee Cake

 

blueberry-coffee-cake-with-sugar-crumb-topping

Blueberry Coffee Cake

 

This sweet blueberry bread/coffee cake smells amazing! It is perfect for morning breakfast or an afternoon coffee. It is soft, very moist and I also added crunchy, sweet crumb topping. It is also infused with some lemon zest. A great way to take a pause from blueberry muffins.

I love blueberry muffins, but I also wanted to try some new recipes, that’s how I came up with this one. 
I used one of my recipes for blueberry muffins, but added an extra egg, lemon zest and more baling powder, since I wanted this cake to rise more.
I also decided to try brown sugar crumb topping, which I made for the first time. It gave the cake another pop of flavor.
If you like blueberries, this cake is just another excellent way to enjoy them.
I used an angel food cake pan, but it can also be made in a regular round, bundt of springform cake pan. 
I also used frozen blueberries, because that’s what I had.

Servings: 16

Blueberry Coffee Cake

Prep Time:
10 mins
Cook Time:
50 mins
Total Time:
1 hr
Blueberry coffee cake - packed with blueberries, fluffy and delicious.
blueberry-coffee-cake-with-sugar-crumb-topping
5 from 1 vote
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Ingredients

  • Blueberry Cake
  • 2 cups flour
  • 3/4 to 1 cup sugar
  • 3 eggs
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • 1 tsp lemon zest
  • 1/3 cup vegetable oil
  • 1/2 cup milk
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 2 cups blueberries — (fresh of frozen)
  • 1 tbsp powder sugar — (optional)
  • Topping
  • 3 tbsp butter melted
  • 1/2 cup brown sugar
  • 1/4 cup flour

Instructions

  1. Preheat oven to 350 F. Generously spray a bundt cake pan (springform pan) with non stick cooking spray.
  2. Prepare crumb topping by mixing all ingredients with a rubber spatula and set a side.
  3. In a bowl whisk together flour, baking soda, baking powder and salt and set a side.
  4. Beat eggs and sugar, than add vanilla, milk and oil. Mix in lemon zest.
  5. Add flour mixture, mix until combined.
  6. Add blueberries and gently fold them with a rubber spatula.
  7. Evenly spread batter into the pan. Sprinkle crumb topping.
  8. Bake at 350 F for 50 minutes, or until toothpick inserted into the center comes out clean.
  9. Remove from oven and place on a cooling rack for 15 minutes. If necessary run knife around the edges and remove from form.
  10. Sprinkle with powder sugar, cut and serve.
Course: Dessert

Nutrition Information

Calories: 179, Fat: 7g, Saturated Fat: 5g, Cholesterol: 37mg, Sodium: 152mg, Potassium: 124mg, Carbohydrates: 24g, Sugar: 9g, Protein: 3g, Vitamin A: 2.7%, Vitamin C: 2.4%, Calcium: 5%, Iron: 6.2%