BLUEBERRY COFFEE CAKE RECIPE

Every bite of this blueberry coffee cake is moist, fluffy, and full of blueberries. It's the perfect thing to serve at brunch on the weekends! 

– 2 cups (250 grams) all-purpose flour (spooned and leveled) – 2 teaspoons baking powder – ½ teaspoon ground cinnamon – ¼ teaspoon salt – ½ cup (115 grams) unsalted butter (softened)

Ingredient

– 1 cup (200 grams) granulated sugar – 2 large eggs (room temperature) – 1 cup (240 grams) sour cream or plain Greek yogurt (room temperature) – 1 ½ teaspoons pure vanilla extract – 1 and ¼ cups (200 grams) fresh blueberrie

Direction

Preheat oven to 350°F (180°C). Preheat a 9x13 nonstick pan. Mix flour, brown sugar, and cinnamon in a large bowl for topping.

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Use a pastry cutter or fork to crumble cubed butter. Cake covered, chill. Blend flour, baking powder, cinnamon, and salt for blueberry cake in a large bowl.

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A stand mixer with the paddle attachment or a large bowl with a handheld mixer should make butter and granulated sugar fluffy after 3–4 minutes. Vanilla, sour cream, eggs.

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Just mixing the dry ingredients makes thicker batter. Gently stir in blueberries. Smooth pan batter. Put the chilled topping on the cake.

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Bake the cake for 30–35 minutes until a toothpick inserted into the centre comes out clean. Cut and enjoy the cake on a wire rack in the pan after 45–60 minutes!

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STRAWBERRY CUPCAKES RECIPE