Imagine waking up to a slice of heaven that bursts with juicy blueberries, tender crumb, and a hint of tangy lemon - this isn't just any coffee cake, it's a game-changing breakfast experience that will transform your mornings! Our Wicked Blueberry Coffee Cake is the secret weapon to turning ordinary breakfast routines into extraordinary culinary moments that will have your family and friends begging for seconds.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: American
Serves: 9 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup milk
- 2 large eggs
- 2 cups blueberries
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking pan or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the 2 cups of all-purpose flour, 1 cup of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk the dry ingredients together until they are well blended.
- In a separate bowl, cream together the 1/2 cup of softened butter and the remaining 1 cup of sugar until the mixture is light and fluffy. This should take about 2-3 minutes with an electric mixer.
- Add the 2 large eggs to the butter mixture, one at a time, beating well after each addition. Then stir in the 1 tablespoon of lemon juice.
- Gradually add the dry ingredients to the wet ingredients, alternating with the 1 cup of milk. Start and end with the dry ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the 2 cups of blueberries, taking care not to break them apart. This will help ensure that the blueberries remain whole in the cake.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The top should be lightly golden.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
- Serve warm or at room temperature. You can dust the top with powdered sugar for a decorative touch, if desired. Enjoy your Wicked Blueberry Coffee Cake!
Tips
- Use fresh or frozen blueberries - both work wonderfully! If using frozen, do not thaw them to prevent color bleeding.
- Gently fold blueberries into the batter to prevent crushing and maintain their whole, juicy texture.
- Check doneness with the toothpick test - it should come out clean with just a few moist crumbs.
- For extra moisture, ensure butter and eggs are at room temperature before mixing.
- Let the cake cool slightly before cutting to help it set and make slicing easier.
- Optional: Dust with powdered sugar or add a simple glaze for extra indulgence.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 43g
Protein: 4g
Fat: 14g
Saturated Fat: 9g
Cholesterol: 36mg
