Buttery Blueberry Coffee Cake
This moist and tender blueberry coffee cake features a buttery crumb topping and bursts of juicy, fresh blueberries throughout. Perfect for a delightful breakfast or afternoon treat any time of year.
Instructions
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1
Preheat oven to 350°F. Grease a 13x9-inch baking dish.
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2
In a large bowl, mix the flour and sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Reserve 3/4 cup of this mixture for the topping.
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3
Add the baking powder, milk, and egg yolks to the remaining flour mixture. Beat until well blended. In a separate bowl, beat the egg whites until soft peaks form, then gently fold them into the batter.
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4
Transfer the batter to the prepared baking dish. Sprinkle the fresh or frozen blueberries over the top, then sprinkle the reserved crumb topping over the blueberries.
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5
Bake for 30-35 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. Allow the coffee cake to cool on a wire rack before serving.
Nutrition Information
Per serving (based on 12 servings)
Nutrition information is automatically calculated and should be considered an estimate.
