Description
A moist, buttery coffee cake filled with fresh blueberries, perfect for breakfast or dessert.
Ingredients
2 cups (250 g) all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon kosher salt
½ cup (1 stick / 113 g) unsalted butter, room temperature
1 cup (200 g) granulated sugar
2 large eggs, room temperature
½ cup whole milk, room temperature
2 tablespoons vegetable oil
1 teaspoon vanilla extract
3 cups (444 g) fresh blueberries
Instructions
Step 1: Preheat oven to 350°F (175°C) and grease a 9-inch square pan.
Step 2: Whisk together flour, baking powder, and salt in a medium bowl.
Step 3: Cream butter and sugar until light and fluffy.
Step 4: Mix in eggs, milk, oil, and vanilla extract.
Step 5: Fold in dry ingredients and 2 cups of blueberries.
Step 6: Spread into pan and top with remaining blueberries.
Step 7: Bake for 45-55 minutes until golden and set.
Step 8: Cool slightly before serving.
Notes
Toss berries in flour to prevent sinking. Use room temperature dairy for the best emulsion.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 345 kcal
- Sugar: 22g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
