Step-by-step instructions
- Begin by preheating your oven to 350°F (175°C) and greasing a 9-inch round cake pan.
- In a mixing bowl, cream together the softened butter, sugar, and brown sugar until the mixture is light and fluffy.
- Beat in the egg and pour in the milk, mixing until fully combined.
- In another bowl, whisk together the flour, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Gently fold in the blueberries, being careful not to break them.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool slightly before serving.
Best ways to enjoy it
Once your blueberry coffee cake is out of the oven, let the enticing aroma fill your kitchen. Serve slices warm, perhaps with a light dusting of powdered sugar on top for an extra touch. Pair this delightful cake with a steaming cup of coffee or a glass of cold milk for the ultimate treat. You could even top it with whipped cream or a scoop of vanilla ice cream for an indulgent dessert.
Keeping leftovers fresh
To store leftovers, allow the cake to cool completely, then cover it tightly with plastic wrap or aluminum foil. It can be stored at room temperature for up to 3 days. If you want to extend its shelf life, consider freezing individual slices. Wrap them in plastic and place them in an airtight container. They will keep well in the freezer for up to 3 months.
Helpful cooking tips
For a perfectly moist cake, be careful not to overmix the batter—mixing just until combined is key. Another tip is to toss the blueberries in a bit of flour before folding them into the batter. This can help prevent them from sinking to the bottom of the cake during baking. Lastly, always test for doneness with a toothpick; every oven bakes slightly differently!
Creative twists
Want to take this blueberry coffee cake to the next level? Consider adding a streusel topping made from brown sugar and oats for a crunchy texture. You could also experiment with different spices, like nutmeg or cardamom, or even add some lemon zest for a refreshing citrus touch. For a healthier version, substitute half of the flour with whole wheat flour or use coconut sugar instead of regular sugar.
Common questions
Q: How long does it take to prepare and bake this cake?
A: The prep time for this blueberry coffee cake is about 15 minutes, with a baking time of 35-40 minutes.
Q: Can I use frozen blueberries?
A: Absolutely! Frozen blueberries work perfectly, though they may release a bit more moisture. Just toss them in some flour before adding them to the batter.
Q: How do I know if the cake is fully baked?
A: Check the cake by inserting a toothpick in the center; it should come out clean, or with just a few moist crumbs attached.
Q: Is this cake suitable for freezing?
A: Yes! You can freeze the cake after it has cooled completely. Wrap it tightly and store in the freezer for up to 3 months.
Q: What can I substitute for all-purpose flour?
A: You can substitute some of the all-purpose flour with whole wheat flour or a gluten-free flour blend, but the texture may vary.
Now it’s time to put on your apron and start baking. Enjoy the rich flavors and comforting goodness of this blueberry coffee cake!
