Blueberry Crunch Coffee Cake

Start your morning on a sweet note with this irresistible Blueberry Crunch Coffee Cake, a decadent yet approachable treat perfect for breakfast, brunch, or a cozy dessert. Bursting with juicy blueberries in every bite, this cake features a moist, tender crumb and a crisp, buttery streusel topping made with oats, brown sugar, and a hint of cinnamon. Whether you use fresh or frozen blueberries, this easy-to-make coffee cake comes together in just an hour, making it an ideal option for last-minute gatherings or weekend indulgence. Serve it warm or at room temperature, paired with a steaming cup of coffee or tea, and let its comforting flavors bring joy to your table. Perfect for home bakers and seasonal dessert lovers, this recipe is sure to become a family favorite!

Nutriscore Rating: 51/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

Ingredients

• 2.5 cups All-purpose flour
• 1 cup Granulated sugar
• 0.5 cup Brown sugar, packed
• 2 teaspoons Baking powder
• 0.5 teaspoon Salt
• 0.5 cup Unsalted butter, cold and cubed
• 2 Eggs, large
• 1 cup Milk
• 1.5 teaspoons Vanilla extract
• 1.5 cups Fresh or frozen blueberries
• 0.75 cup Rolled oats
• 0.5 cup Chopped pecans or walnuts (optional)
• 0.25 cup Unsalted butter, melted (for topping)
• 1 teaspoon Ground cinnamon

Directions

Step 1

Preheat your oven to 375°F (190°C) and grease a 9x9 inch baking pan or line it with parchment paper.

Step 2

In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.

Step 3

Using a pastry blender or your fingertips, cut in the cold cubed butter until the mixture resembles coarse crumbs.

Step 4

In a medium bowl, whisk together the eggs, milk, and vanilla extract. Gradually stir the wet ingredients into the dry ingredients until just combined; do not overmix.

Step 5

Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.

Step 6

Pour the batter into the prepared baking pan and spread it out evenly using a spatula.

Step 7

For the streusel topping, combine the brown sugar, rolled oats, chopped pecans or walnuts (if using), ground cinnamon, and melted butter in a small bowl. Mix until the ingredients are evenly moistened and crumbly.

Step 8

Sprinkle the streusel topping evenly over the batter in the pan.

Step 9

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Step 10

Allow the coffee cake to cool in the pan on a wire rack for 15-20 minutes before slicing and serving.

Step 11

Serve warm or at room temperature with a cup of coffee or tea for the perfect treat.

Nutrition Facts

Serving size	1481.5 grams (1481.5g)

Amount per serving	% Daily Value*
Calories	4572

Total Fat 207.80g	266%
Saturated Fat 102.60g	513%
Polyunsaturated Fat 0.20g
Cholesterol 784mg	261%
Sodium 2371mg	103%
Total Carbohydrate 628.50g	229%
Dietary Fiber 27.30g	98%
Total Sugars 334.60g
Protein 70.70g	141%

Vitamin D 246IU	1229%
Calcium 636mg	49%
Iron 22mg	121%
Potassium 1699mg	36%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.1%

Protein: 6.1%

Carbs: 53.9%