Print
Blueberry Coffee Cake
Delicious cake perfect for using fresh or frozen blueberries. Works great gluten free and the gluten free instructions are listed below.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Ingredients
- 2 cups all-purpose flour Plus 1 tablespoon to toss with blueberries
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup butter softened
- 1/2 cup white sugar
- 3/4 cup packed light brown sugar
- 3 large eggs
- 1 cup milk
- ½ cup fresh or frozen blueberries divided (if using frozen do not defrost)
Topping
- 2 tablespoons white sugar
Instructions
-
In a bowl, whisk together flour, baking powder and salt.
-
In a mixing bowl cream together butter, white sugar and light brown sugar on medium-high until fluffy, about 2 minutes.
-
Add eggs one a time.
-
When well combined, alternate adding flour mixture and milk to batter. Mix just until combined.
-
Toss blueberries with 1 tablespoon flour, then fold them into the batter.
-
Preheat oven to 350 degrees.
-
Grease a 9x13 baking pan.
-
Pour batter into prepared pan and spread evenly. Sprinkle remaining 2 tablespoons sugar on top of cake batter.
-
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
-
Serve warm or at room temperature.