Blueberry Coffee Cake

Recipe by: Addison LaBonte

This Blueberry Coffee Cake is light, fresh, sweet, and flavorful!

Make This Recipe

4 tbsp unsalted butter, room temperature

¾ cup granulated sugar

1 Eggland's Best Large Egg

¼ tsp lemon extract

½ cup whole milk, room temperature

2 cups flour, gluten free or all purpose

2 tsp baking powder

1 ½ cups fresh blueberries, coated in 1 tbsp flour

4 tbsp butter, room temperature

½ cup granulated sugar

5 tbsp flour, gluten free or all purpose

½ tsp cinnamon

Buy Recipe

Preheat your oven to 375 degrees Fahrenheit. Line an 8 inch square baking dish with parchment paper.
Make the coffee cake batter first. In a mixing bowl, add the butter and sugar. Use an electric mixer to cream together.
Then, add in the egg, lemon extract, and whole milk. Stir together.
Add in the flour and baking powder. Stir together.
Toss the blueberries in 1 tablespoon of flour. Very gently fold into the cake batter.
Add the coffee cake batter to the parchment lined pan. Carefully smooth into an even layer. Then, make the cinnamon streusel topping.
Combine all streusel ingredients in a bowl. Use a pastry cutter or fork to mix together, until a crumbly mixture forms.
Spread this on top of the cake batter.
Bake in the oven for 25 to 28 minutes or until a toothpick inserted comes out clean.
Finally, remove the coffee cake from the oven. Fully cool before slicing into.