Description
Delight in this classic Blueberry Coffee Cake, affectionately known as Boy Bait. Featuring a tender, buttery cake loaded with juicy blueberries and topped with a crunchy cinnamon streusel, this coffee cake is perfect for breakfast, brunch, or an afternoon treat. Easy to prepare and full of flavor, it pairs beautifully with your morning coffee or tea.
Ingredients
Scale
For the Streusel Topping
- 6 tablespoons packed light brown sugar
- ½ cup all-purpose flour, spooned into measuring cup and leveled-off
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 4 tablespoons unsalted butter, cold, cut into ½-inch chunks
For the Cake
- 2 cups all-purpose flour, spooned into measuring cup and leveled-off
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 stick (½ cup) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1½ teaspoons vanilla extract
- 1 teaspoon packed lemon zest, from 1 lemon
- ½ cup milk
- 2 cups fresh blueberries (frozen may be used but do not defrost)
Instructions
- Make the streusel topping: Combine the brown sugar, flour, cinnamon, and salt in a small bowl. Using your fingers, mix until no lumps of brown sugar remain. Rub in the cold butter chunks with your fingertips until the mixture becomes crumbly. Cover and refrigerate until ready to use.
- Preheat the oven: Set the oven to 375°F (190°C) and position a rack in the middle. Grease a 9-inch square baking pan with butter or nonstick cooking spray.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside.
- Cream butter and sugar: Using an electric mixer, beat the softened butter and granulated sugar together until creamy and light, about 2 minutes.
- Add eggs and flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated. Scrape down the bowl as needed. Then add the vanilla extract and lemon zest, mixing until combined.
- Combine wet and dry ingredients: Gradually add the flour mixture to the batter, alternating with the milk, and beat on low speed just until combined to avoid overmixing.
- Fold in blueberries: Gently fold the fresh blueberries into the batter with a spatula until evenly distributed, taking care not to crush the berries.
- Bake the cake: Pour the batter into the prepared pan and spread evenly. Sprinkle the streusel topping evenly over the surface. Bake in the preheated oven for 40 to 45 minutes, or until the edges turn golden brown and a toothpick inserted in the center comes out clean.
- Cool and serve: Let the cake cool in the pan on a wire rack for about 20 minutes. Serve warm or at room temperature directly from the pan.
Notes
- This cake is best enjoyed the day it is baked to retain its freshness and texture.
- Store leftovers wrapped in foil at room temperature for up to a few days.
- For freezing, once fully cooled, double-wrap the cake securely in aluminum foil or plastic freezer wrap, or place in a heavy-duty freezer bag. Freeze for up to 3 months.
- Thaw frozen cake overnight at room temperature before serving.
- Use frozen blueberries without defrosting to prevent excess moisture in the batter.
Nutrition
- Serving Size: 1 piece
- Calories: 223
- Sugar: 15 g
- Sodium: 169 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 47 mg
