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Blueberry Coffee Cake

This Blueberry Coffee Cake is a delightful treat! Bursting with juicy blueberries and topped with a crumbly streusel, it's perfect for any occasion.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: Baking, Blueberry, Easy
Servings: 8 servings

Ingredients

For the Cake:

  • 2 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 teaspoon ground cinnamon
  • 1 cup granulated sugar
  • 1 large lemon zest
  • 0.5 cup unsalted butter at room temperature
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup plain Greek yogurt
  • 1 cup blueberries (fresh or frozen)

For the Streusel:

  • 0.75 cup all-purpose flour for streusel
  • 0.75 cup packed brown sugar
  • 0.5 teaspoon ground cinnamon for streusel
  • 0.5 stick cold unsalted butter

Instructions

From Start to Finish:

  • Step 1: Preheat the Oven - Preheat your oven to 350°F (175°C).
  • Step 2: Prepare the Baking Pan - Grease your 9x13 inch baking pan with butter or non-stick spray.
  • Step 3: Mix Dry Ingredients - In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  • Step 4: Cream Butter and Sugar - Beat together butter and sugar until light and fluffy.
  • Step 5: Add Eggs and Flavorings - Add lemon zest, eggs, and vanilla extract, mixing until incorporated.
  • Step 6: Combine Wet and Dry Ingredients - Gradually add dry ingredients to the butter mixture, alternating with yogurt.
  • Step 7: Fold in Blueberries - Gently fold in blueberries.
  • Step 8: Prepare the Streusel Topping - Mix streusel ingredients and cut in butter until crumbly.
  • Step 9: Assemble the Cake - Pour batter into the baking pan and sprinkle the streusel topping over it.
  • Step 10: Bake - Bake for 35-40 minutes until a toothpick comes out clean.
  • Step 11: Cool and Serve - Let cool for 10 minutes before transferring to a cooling rack.

Equipment

  • Mixing Bowls
  • Measuring cups and spoons
  • Whisk
  • Rubber Spatula
  • 9x13-inch Baking Pan
  • Cooling rack

Notes

  • Store in an airtight container at room temperature for up to 3 days.
  • For longer storage, refrigerate for up to a week.
  • Freeze individual slices for up to 3 months.