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.

5 from 1 vote

Blueberry Coffee Cake

By Lyubomira L

Blueberry coffee cake - packed with blueberries, fluffy and delicious.

Prep: 10 minutes mins

Cook: 50 minutes mins

Total: 1 hour hr

Servings: 16

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Ingredients 

1x2x3x

• ▢ 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 

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

Nutrition

Calories: 179kcal, Carbohydrates: 24g, Protein: 3g, Fat: 7g, Saturated Fat: 5g, Cholesterol: 37mg, Sodium: 152mg, Potassium: 124mg, Sugar: 9g, Vitamin A: 135IU, Vitamin C: 2mg, Calcium: 50mg, Iron: 1.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert

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