Blueberry Coffee Cake
A delightful treat that combines fresh blueberries with a tender, buttery cake, perfect for breakfast, brunch, or an afternoon snack.
Ingredients
Main Ingredients
- 1.5 cups granulated sugar
- 0.5 cups shortening
- 2 pieces eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- 0.5 teaspoon salt
- 3 cups blueberries (fresh or frozen) Frozen blueberries can be used without thawing.
Topping
- 1 cup light brown sugar (packed)
- 0.67 cups all-purpose flour
- 0.5 cups butter Melted for the topping.
Instructions
Preparation
- In a large mixing bowl or stand mixer, cream together the sugar and shortening.
- Add the eggs, milk, and vanilla extract, mixing until well combined.
- In a separate bowl, mix together the flour, baking powder, and salt.
- Add the dry ingredients to the creamed mixture and stir until well combined.
- Gently fold in the blueberries, being careful not to over mix.
Baking
- Pour the batter into a greased 9x13 inch pan.
- For the topping, mix the light brown sugar, 2/3 cup of flour, and melted butter together, and sprinkle over the batter.
- Bake in a preheated oven at 375°F (190°C) for 35-45 minutes, checking for doneness to avoid overbaking.
Serving
- Allow the cake to cool before serving. Best served warm or at room temperature.
- Cut into squares and serve with coffee, tea, or a scoop of ice cream.
Notes
For best results, use fresh blueberries when in season and toss blueberries in flour to prevent sinking. Consider adding nuts to the topping for extra crunch.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 57gProtein: 5gFat: 12gSaturated Fat: 4gSodium: 230mgFiber: 2gSugar: 25g
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