Blueberry Coffee Cake

Looking for a delightful breakfast treat that combines the sweetness of blueberries with a tender coffee cake? This Blueberry Coffee Cake recipe is a beloved favorite that has won accolades for its deliciousness. Whether you enjoy it fresh out of the oven or as a make-ahead breakfast, this recipe is sure to impress.

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Course: Breakfast

Keyword: baked goods recipe, Blue Ribbon Blueberry Coffee Cake, blueberry coffee cake, breakfast cake recipe, family-favorite baked goods, Make-Ahead Breakfast

Prep Time: 20

Cook Time: 35

Total Time: 1

Servings: slices

Calories: 250kcal

Ingredients

1 Egg, beaten
1/2 cup Sugar
1 1/4 cups All-purpose flour
2 tsp Baking powder
3/4 tsp Salt
1/2 cup Milk
3 tbsp Butter, melted
1 cup Fresh blueberries

Topping

1 tbsp Butter, melted
2 tbsp Sugar

Instructions

In a mixing bowl, beat the egg and sugar until thick.
In a separate bowl, combine the flour, baking powder, and salt.
Alternately add the flour and milk to the egg mixture, beating after each addition until well blended.
Stir in the melted butter and fold in the fresh blueberries.
Pour the batter into a greased and floured 8-inch square baking pan. Sprinkle the top with 2 tablespoons of sugar. Cover and refrigerate overnight.
Preheat the oven to 350°F. Bake for 35 minutes or until the top springs back. Brush the top with the remaining melted butter while hot. Allow it to cool before cutting into slices.
For muffins, bake for about 18-20 minutes. Ensure they spring back before removing from the oven.

Notes

To store the Blue Ribbon Blueberry Coffee Cake, cover it tightly and refrigerate for up to 3 days. You can also freeze it for longer storage. Reheat individual slices in the microwave or a warm oven.

Nutrition

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