Brown Sugar Blueberry Coffee Cake Recipe

I love crafting my Blueberry Coffee Cake that merges a melange of sweet blueberries with a hint of cinnamon and brown sugar. Each bite is a celebration of textures and flavors that invite sharing laughter and moments with loved ones. This recipe transforms a simple morning into a delightful experience.

I’m excited to share my new recipe for Brown Sugar Blueberry Coffee Cake. This delightful treat combines sweet blueberries with a hint of brown sugar and a sprinkle of ground cinnamon, making it a must-try breakfast for the whole family.

I mix together 2 cups of all-purpose flour with 1 teaspoon of baking powder and a 1/4 teaspoon of salt, then fold in 1/2 cup whole milk, 1/3 cup melted unsalted butter, a large egg and a teaspoon of vanilla extract. The star of the cake, 1 cup of fresh blueberries, gets a little extra love with a dash of 1/2 teaspoon ground cinnamon before it bakes to perfection.

For an extra special finish, I top the batter with a crumbly mix of 1/3 cup brown sugar, 1/3 cup flour, another pinch of cinnamon and 2 tablespoons of cold butter. I cant wait for you all to try this unique and delicious recipe.

Enjoy!

Why I Like this Recipe

1. I really like how the mix of blueberries, brown sugar and cinnamon gives a warm, comforting flavor that makes each bite feel special.
2. The crumb topping is amazing because it adds a crunchy texture that contrasts with the soft cake, making eating it an adventure.
3. I love that its easy to make and doesn’t require any complicated steps, so I can whip it up quickly even when im in a rush.
4. It reminds me of homemade breakfasts and family get togethers, which is a huge part of why i always feel happy when i eat it.

Ingredients

• All-purpose flour provides carbohydrates for energy and structure; essential for a light, tender crumb.
• Granulated sugar makes it sweet and boosts the cake’s moisture while creating a crisp crust.
• Brown sugar creates deep molasses flavor and extra moisture; gives a rich, indulgent taste.
• Fresh blueberries deliver antioxidants, fiber, and vitamins while adding a natural tang in every bite.
• Whole milk infuses creaminess, protein and helps bind ingredients together; enriches overall texture.
• Unsalted butter adds a rich, smooth flavor and tenderizes the crumb; elevates the cake moistness.

Ingredient Quantities

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup whole milk
• 1/3 cup unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries
• 1/2 teaspoon ground cinnamon
• For the crumb topping: 1/3 cup brown sugar
• For the crumb topping: 1/3 cup all-purpose flour
• For the crumb topping: 1/2 teaspoon ground cinnamon
• For the crumb topping: 2 tablespoons cold unsalted butter

How to Make this

1. Preheat your oven to 350°F and lightly grease a 9-inch round cake pan or an 8×8 inch baking dish.

2. In a large bowl, mix together 2 cups of all-purpose flour, 1/2 cup granulated sugar, 3/4 cup packed brown sugar, 1 teaspoon baking powder, 1/4 teaspoon salt, and 1/2 teaspoon ground cinnamon.

3. In another bowl, whisk the 1/2 cup whole milk, 1/3 cup melted unsalted butter, 1 large egg, and 1 teaspoon vanilla extract until combined.

4. Pour the wet ingredients into the dry and stir gently until just mixed, making sure not to overmix.

5. Fold in 1 cup of fresh blueberries carefully so that they dont break apart too much.

6. Transfer the batter into your prepared pan and smooth the top out with a spatula.

7. For the crumb topping, mix 1/3 cup brown sugar, 1/3 cup all-purpose flour, 1/2 teaspoon ground cinnamon, and 2 tablespoons cold unsalted butter together until crumbly; its best to use your fingers for a rustic texture.

8. Evenly sprinkle the crumb topping over the batter.

9. Bake in the preheated oven for about 35 to 40 minutes or until a toothpick inserted into the center comes out clean.

10. Let the cake cool in the pan for 10 minutes before slicing it up and serving to your family. Enjoy!

Equipment Needed

1. Preheated oven (350°F)
2. 9-inch round cake pan or 8×8 inch baking dish
3. One large mixing bowl (for dry ingredients)
4. One medium bowl (for wet ingredients)
5. Whisk (for combining the wet ingredients)
6. Measuring cups and spoons
7. Spatula (for stirring and smoothing the batter)
8. Toothpick (to test if the cake is done)

FAQ

Brown Sugar Blueberry Coffee Cake Recipe Substitutions and Variations

• All-purpose flour: You can try using whole wheat flour or a good gluten free blend instead if you need a healthier or gluten-free option.
• Granulated sugar: Some people swap it out for coconut sugar which gives a slightly richer flavor though it might change the texture a bit.
• Whole milk: If whole milk isnt available, almond milk or oat milk work fine and add a nice twist to your recipe.
• Unsalted butter: You can use margarine or even coconut oil in its place, but just remember it might slightly alter the taste.
• Vanilla extract: In a pinch, a little almond extract can be used instead. It won’t taste exactly the same but still adds a nice flavor.

Pro Tips

1. When you mix the wet and dry ingredients, do it just until they come together. Overmixing can make your cake tough so try not to beat it like a super mix.
2. Be super gentle when you fold in your blueberries. If you stir too rough they might break and turn the cake all soggy instead of giving you those pretty bursts of flavor.
3. For the crumb topping, use your cold butter exactly as stated and mix by hand. It helps to keep the crumble chunky and gives the cake an awesome texture.
4. Always check your cake with a toothpick before pulling it out of the oven. Ovens dont always heat exactly the same way so this little hack will keep your cake from being either underdone or too dry.