Classic Blueberry Coffee Cake

Coffee cakes hold a special place in the hearts of bakers and coffee lovers alike. These delightful treats, often enjoyed during leisurely brunches or cozy afternoon gatherings, are characterized by their soft, tender crumb and a myriad of flavor combinations. Among the many iterations, the Blueberry Bliss Coffee Cake stands out, not only for its mouthwatering taste but also for the vibrant burst of blueberries that adds both sweetness and a touch of tartness. This cake is a perfect representation of how fruits can elevate baked goods, creating a harmony of flavors and textures that is simply irresistible.

Indulge in the deliciousness of Blueberry Bliss Coffee Cake, a perfect addition to brunches or afternoon gatherings. This delightful treat features a moist, tender crumb with fresh blueberries bursting with flavor and nutrients. Explore the rich history of coffee cakes, key ingredients, and baking steps that create this irresistible dessert. With a balance of sweetness and tartness, it's a guilt-free indulgence. Discover how to make your own and enjoy it warm with your favorite beverage. A true baking adventure awaits!

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Ingredients

1 ½ cups all-purpose flour

1 cup granulated sugar

½ cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

½ cup sour cream

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

2 cups fresh blueberries (or 1 cup frozen, thawed)

1 teaspoon lemon zest (optional)

For the Crumble Topping:

¾ cup all-purpose flour

½ cup brown sugar, packed

½ teaspoon ground cinnamon

¼ cup unsalted butter, melted

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a 9x9-inch square pan.

Prepare the Crumble Topping: In a medium bowl, combine ¾ cup flour, brown sugar, and cinnamon. Pour in the melted butter and mix until crumbly and well combined. Set aside.

Make the Batter: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

Add Eggs and Flavorings: Beat in the eggs one at a time, followed by the vanilla extract and lemon zest (if using). Mix until well combined.

Combine Dry Ingredients: In another bowl, whisk together 1 ½ cups flour, baking powder, baking soda, and salt.

Mix Wet and Dry Ingredients: Gradually add the flour mixture to the butter mixture, alternating with the sour cream. Begin and end with the flour mixture. Mix until just combined (do not overmix). Gently fold in the blueberries.

Assemble the Cake: Pour half of the batter into the prepared pan. Sprinkle half of the crumble topping over the batter. Pour in the remaining batter and top with the remaining crumble topping, ensuring an even coverage.

Bake: Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. If the top begins to brown too quickly, cover with aluminum foil midway through baking.

Cool: Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Serve: Slice and serve the coffee cake warm or at room temperature. Excellent with a cup of coffee or tea!

Prep Time, Total Time, Servings: 15 minutes | 1 hour | 8 servings