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Blueberry Coffee Cake

Blueberry Coffee Cake

Soft, moist, and full of juicy blueberries, this cozy blueberry coffee cake is topped with a buttery streusel and a sweet simple glaze for the ultimate comfort food!
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 9

Ingredients
  

For the Cake:

  • 2 large eggs
  • 115 g melted butter ½ cup
  • 1 tsp vanilla extract
  • 240 ml buttermilk 1 cup
  • 100 g white sugar ½ cup
  • 50 g brown sugar ¼ cup
  • 240 g all-purpose flour 2 cups
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 200 g blueberries 2 cups, fresh or frozen, lightly floured

For the Crumb Topping:

  • 100 g all-purpose flour ¾ cup
  • 50 g granulated sugar ¼ cup
  • 30 g brown sugar 2 tbsp
  • 60 g melted butter ¼ cup

For the Drizzle:

  • 65 g icing sugar ½ cup
  • 1-2 tbsp tbsp milk

Instructions
 

  • Preheat your oven to 180°C (350°F). Line an 8x8 inch (20 cm) square baking pan with parchment paper, letting the sides hang for easy removal.
  • Mix the wet ingredients: In a large bowl, whisk together the eggs, melted butter, vanilla extract, buttermilk, white sugar, and brown sugar until smooth and well combined.
  • Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.
  • Combine wet and dry: Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Avoid overmixing.
  • Fold in blueberries: Toss the blueberries in a small spoonful of flour (this helps prevent sinking), then fold them into the batter gently.
  • Transfer to pan: Pour the batter into the prepared baking pan and smooth out the top with a spatula.
  • Make the crumb topping: In a small bowl, mix the flour, white sugar, brown sugar, and melted butter until crumbly. If it feels too wet, add a bit more flour (1 tablespoon at a time) until you get a crumbly texture.
  • Add crumb topping: Sprinkle the streusel evenly over the top of the batter.
  • Bake: Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
  • Cool: Let the cake cool in the pan for 10–15 minutes, then carefully lift it out using the parchment paper and transfer to a wire rack to cool completely.
  • Add the drizzle (optional): Whisk together the icing sugar and 1–2 tablespoons of milk until smooth. Drizzle over the cooled cake using a spoon or piping bag.
  • Slice and enjoy! This cake is perfect warm, room temperature, or even chilled the next day.