Description

This vintage-style Blueberry Coffee Cake features a tender, buttery crumb packed with juicy berries and a crunchy cinnamon streusel topping. Baked in a classic bundt pan, it is the ultimate comfort food for a slow weekend brunch or a mid-afternoon snack.

Ingredients

1/2 cup unsalted butter, softened
1 cup white sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup whole milk
1 cup fresh blueberries
1/2 cup packed brown sugar
2/3 cup all-purpose flour (for streusel)
1 teaspoon ground cinnamon
1/4 cup unsalted butter, softened (for streusel)
Confectioners’ sugar, for dusting

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Instructions

Preheat your oven to 350°F (175°C) and generously grease a fluted tube or Bundt pan with baking spray or butter and flour.
In a medium bowl, combine 1/2 cup brown sugar, 2/3 cup flour, and cinnamon; cut in 1/4 cup softened butter until the mixture resembles coarse crumbs and set aside.
In a separate bowl, whisk together 2 cups flour, baking powder, and salt to remove lumps and ensure even distribution.
In a large mixing bowl, cream the softened butter with white sugar until light and fluffy, then beat in the egg and vanilla extract until fully incorporated.
Gradually add the flour mixture and milk to the butter mixture in two alternating batches, beating just until the ingredients are combined.
Spread approximately half of the batter into the prepared pan, sprinkle the blueberries evenly over it, cover with the remaining batter, and top with the prepared streusel.
Bake for 55 to 60 minutes until golden brown and a tester inserted into the center comes out clean.
Cool the cake in the pan on a wire rack for 30 minutes before carefully inverting onto a plate and finishing with a dusting of confectioners’ sugar.

Notes

To ensure your bundt cake releases perfectly, consider using a baking spray that contains flour or brushing the pan with melted butter and dusting with almond flour. For a bright citrus twist, rub lemon zest into the granulated sugar before creaming it with the butter to release the natural oils.

Prep Time: 20 mins
Cook Time: 60 mins
Category: Breakfast
Method: Baking
Cuisine: American