Blueberry Coffee Cake
This AMAZING Blueberry Coffee Cake recipe is incredibly soft and moist, topped with a mouthwatering streusel topping. It’s perfect for serving a large group and can even be prepared the night before. Whether you enjoy it for breakfast or dessert, it’s sure to be a hit!
PREP: 15 MINS
COOK: 35 MINS
TOTAL: 50 MINS
SERVINGS: 15
Ingredients:
- 1 ½ cups granulated sugar
- ½ cup Shortening*
- 2 eggs
- 1 cup milk
- 1 tsp vanilla extract
- 4 cups all-purpose flour
- 4 tsp baking powder
- ½ tsp salt
- 3 cups blueberries, fresh/frozen
Streusel Topping:
- 1 cup light brown sugar, packed
- ½ cup butter
- 2/3 cup all-purpose flour
Instruction:
- In a large mixing bowl or stand mixer, cream together sugar and shortening until smooth. Add eggs, milk, and vanilla, and mix until well combined.
- In a separate bowl, mix together flour, baking powder, and salt. Then, add this mixture to the creamed mixture. Stir in the blueberries. The batter will be thick.
- Pour the batter into a greased 9×13 inch pan. Combine the topping ingredients and sprinkle them over the batter in the pan.
- Bake at 375 degrees Fahrenheit for 35-45 minutes. Be careful not to overbake, as it can make the cake dry. Let it cool before serving.
- Enjoy your Blueberry Coffee Cake with a cup of coffee or tea, or even with a scoop of ice cream!
Notes:
- Shortening: You can use butter instead of shortening if you prefer. Shortening tends to make the cake softer and more tender.
- Berries: Feel free to switch out the blueberries for any type of berry you like!
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