Get the Recipe:
Blueberry Coffee Cake
This quick and easy blueberry coffee cake is ALL about the fresh blueberries. Such a lovely cake to have for breakfast, an afternoon snack, or a lightly sweet dessert!
Ingredients
- 2 cups (240 g) all-purpose flour, plus another tablespoon for tossing with the berries
- 1/2 cup (100 g) granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup (120 ml) milk
- 1/2 cup (122 g) vanilla yogurt
- 3 tablespoons vegetable oil
- 1 1/2 cups (255 g) blueberries, not quite 1 pint
- 1/4 cup (43 g) coarsely chopped hazelnuts
- 2 tablespoons turbinado or other coarse sugar*
- 1/4 teaspoon ground cinnamon
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Instructions
- Preheat oven to 400°F (200°C). Grease a 9-inch springform pan.**
- Whisk the 2 cups of flour with the sugar, baking powder, and salt. Set aside.
- In a large bowl, whisk together the egg, milk, yogurt, and oil. Gradually add the flour mixture, mixing just until combined.
- Set aside 1/4 cup of blueberries. Toss the remaining blueberries with 1 tablespoon of flour, and gently fold them into the batter.
- Transfer the batter to the prepared pan, and spread evenly. Sprinkle the reserved blueberries over the top of the batter.
- Combine the hazelnuts, turbinado sugar, and cinnamon. Sprinkle over the top of the batter.
- Bake 30 to 35 minutes, or until a pick inserted into the center comes out clean. Cool in the pan for about 15 minutes before removing the sides of the pan.
Notes
- *Turbinado sugar is a coarse sugar that's less processed than brown sugar. It has a brown color, which works well aesthetically on top of this cake. You can alternately use sanding sugar or another coarse sugar.
- **Using a springform pan makes it easier to remove the cake from the pan without damaging the topping. You can use a cake pan, but you'll need to flip the cake out of the pan and then again to get it right side up, which may affect the topping.
- Recipe slightly adapted from Southern Living.
- To store. After the cake has cooled completely, cover it tightly and store it at room temperature. It should keep for up to 3 days. While you can store it in the refrigerator, it is likely to become dry in there.
- To freeze. Once the cake has cooled completely, wrap any remaining slices in 2 layers of plastic wrap. Wrap them again in aluminum foil or place them in a freezer-safe container or zip-top bag. Properly stored, the cake should keep in the freezer up to 3 months. Thaw the cake for 1-2 hours at room temperature before eating it again.
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