This blueberry coffee cake has a sweet cinnamon streusel topping and is deliciously tender and moist. Perfect for a breakfast treat or late-morning snack with a cup of coffee.
Ingredients
- packed brown sugar: 1 cup
- all-purpose flour: 0.66667 cup
- ground cinnamon: 1 tsp
- unsalted butter: 0.5 cup (softened)
- cooking spray:
- all-purpose flour: 2 cups
- baking powder: 2 tsp
- salt: 0.5 tsp
- unsalted butter: 0.5 cup (softened)
- white sugar: 1 cup
- egg: 1 piece
- vanilla extract: 1 tsp
- milk: 0.5 cup
- blueberries: 1 cup (fresh)
- confectioners' sugar for dusting: 2 Tbsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Make the streusel: Mix brown sugar, flour, and cinnamon together in a medium bowl. Cut in butter until mixture is crumbly. Dotdash Meredith Food Studios
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Make the cake: Generously spray a fluted tube pan (such as Bundt) with cooking spray. Whisk flour, baking powder, and salt together in a bowl.
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Beat butter in a large bowl with an electric mixer until creamy. Add sugar and beat until fluffy. Beat in egg and vanilla. Add flour mixture in two batches, alternating with milk, beating batter briefly after each addition. Dotdash Meredith Food Studios
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Spread 1/2 of the batter in the prepared pan. Sprinkle blueberries over top, then add remaining batter, one spoon at a time. Dotdash Meredith Food Studios
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Sprinkle streusel over top. Dotdash Meredith Food Studios
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Bake in the preheated oven until deep golden brown, 55 to 60 minutes. Set on a wire rack to cool, about 30 minutes. Dotdash Meredith Food Studios
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Invert cake onto a plate and dust with confectioners' sugar. Dotdash Meredith Food Studios
