Easy Blueberry Coffee Cake Recipe
Blueberry Coffee Cake is the best of both worlds, the American coffee cake and blueberry muffins with a hint of lemon, it's amazing!
Servings: 12
Calories: 270kcal
Equipment
- 9x13-inch Baking Pan
- Non-stick Cooking Spray
- 2 Mixing bowls
Ingredients
- 1½ cups all-purpose flour
- ¾ cup sugar
- 2 teaspoons baking powder
- 1 Tablespoon lemon juice
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅔ cup milk
- ¼ cup butter melted
- 1 egg (room temperature, beaten)
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
Crumble Topping
- ¾ cup sugar
- ½ cup all-purpose flour
- ¼ cup butter melted
Instructions
- Preheat oven for 350 degrees.
- Spray a 9x13” pan with non-stick cooking spray and set aside. In a bowl, mix together flour, sugar, baking powder, lemon juice, nutmeg, cinnamon, and salt.
- Add in the milk, butter, egg, and vanilla. Beat until it’s all mixed together and pour into the prepared pan.
- Sprinkle blueberries on top.
- For crumble topping; In a mixing bowl, combine sugar and flour, then add butter. Use a fork to roughly mix together until crumbly and then sprinkle crumble topping over the blueberries.
- Bake for 40-45 minutes or until the top and edges are lightly browned.
Notes
You can use frozen blueberries, just don’t thaw them before or they will turn your batter purple!
Nutrition
Calories: 270kcal | Carbohydrates: 45g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 191mg | Potassium: 72mg | Fiber: 1g | Sugar: 28g | Vitamin A: 292IU | Vitamin C: 3mg | Calcium: 66mg | Iron: 1mg