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–+ servings

Blue Ribbon Blueberry Coffee Cake

This soft and tender blueberry coffee cake is lightly sweet, buttery, and bursting with juicy blueberries in every bite. Topped with a simple sugar crust and finished with a brush of melted butter, it’s the kind of classic, comforting cake that feels right at home on any breakfast or brunch table.
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Prep Time 15 minutes
Cook Time 35 minutes
Chill Time (Overnight) 8 hours
Total Time 50 minutes
Course Baked Goods, Breakfast, Brunch, Dessert, Family Favorites
Cuisine American
Servings 9 squares
Calories 240 kcal

Ingredients
  

  • 1 egg beaten
  • 1/2 cup granulated sugar
  • 1 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 3/4 tsp salt
  • 1/2 cup milk whole milk preferred
  • 3 tbsp butter melted
  • 1 cup blueberries fresh
  • 1 tbsp butter melted, for topping
  • 2 tbsp granulated sugar for topping

Instructions
 

  • Beat egg and sugar together until thick and well combined.
  • In a separate bowl, mix flour, baking powder, and salt.
  • Add dry ingredients and milk alternately to the egg mixture, mixing gently after each addition.
  • Stir in melted butter, then fold in blueberries gently.
  • Pour batter into a greased and floured 8-inch square pan and sprinkle sugar evenly over the top.
  • Cover and refrigerate overnight.
  • Preheat oven to 350°F and let batter sit at room temperature while oven heats.
  • Bake for 35 minutes until top springs back lightly when touched.
  • Brush melted butter over the hot cake, then cool before slicing.

Notes

Chilling the batter overnight enhances texture and flavor. Be gentle when folding in blueberries to prevent breaking them and discoloring the batter.

Nutrition

Calories: 240kcal
Keyword blueberry coffee cake, breakfast cake, Brunch Recipe, Easy Cake, homemade cake
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