Blueberry Nut Coffee Cake

Elevate your morning routine with this irresistibly moist and buttery Blueberry Nut Coffee Cake, a delightful combination of tender cake, juicy blueberries, and a crunchy streusel topping. Bursting with fresh fruit and the nutty richness of walnuts or pecans, this coffee cake is crowned with a cinnamon-scented brown sugar crumble for a perfectly sweet and spiced finish. Ready in under an hour, it’s the perfect make-ahead treat for brunch, a midday snack, or a cozy coffee pairing. Whether served warm or at room temperature, this homemade coffee cake will impress your family and guests with its bakery-worthy flavor and texture. Perfect for breakfast gatherings or any special occasion!

Nutriscore Rating: 50/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 8

Ingredients

• 2 cups All-purpose flour
• 1 cup Granulated sugar
• 2 teaspoons Baking powder
• 0.5 teaspoon Salt
• 0.5 cup Unsalted butter (softened)
• 2 large Eggs
• 2 teaspoons Vanilla extract
• 0.75 cup Milk
• 1 cup Fresh blueberries
• 0.75 cup Chopped walnuts (or pecans)
• 0.5 cup Brown sugar
• 1 teaspoon Ground cinnamon

Directions

Step 1

Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round or square baking pan.

Step 2

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.

Step 4

Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.

Step 5

Alternately add the dry flour mixture and the milk to the wet ingredients, starting and ending with the flour mixture. Mix until just combined—do not overmix.

Step 6

Gently fold in the blueberries and half (about 0.375 cup) of the chopped nuts.

Step 7

In a small bowl, combine the brown sugar, remaining chopped nuts, and ground cinnamon to make the streusel topping.

Step 8

Pour the batter into the prepared baking pan, spreading it evenly. Sprinkle the streusel topping evenly over the batter.

Step 9

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Step 10

Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely or serve warm.

Step 11

Slice and enjoy your Blueberry Nut Coffee Cake with your favorite cup of coffee or tea!

Nutrition Facts

Serving size	1175 grams (1175.0g)

Amount per serving	% Daily Value*
Calories	3724

Total Fat 172.30g	221%
Saturated Fat 71.10g	356%
Polyunsaturated Fat 0.10g
Cholesterol 647mg	216%
Sodium 2334mg	101%
Total Carbohydrate 504.20g	183%
Dietary Fiber 17.50g	63%
Total Sugars 299.30g
Protein 60.60g	121%

Vitamin D 221IU	1105%
Calcium 499mg	38%
Iron 17mg	92%
Potassium 1320mg	28%

*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: 40.7%

Protein: 6.4%

Carbs: 52.9%