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Blueberry Coffee Cake

A warm piece of coffee cake in the morning evokes strong feelings of nostalgia. It's best consumed slowly with a hot cup of tea or coffee. It's soft, slightly sweet, and has a cinnamon-sugar crumble on top. When you incorporate bursts of fresh blueberries, the result is an absolutely irresistible treat.
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Course: Baking, Dessert, Snack
Cuisine: American
Ingredients Method

Ingredients
  

For the Cake:
  • 1 large egg beaten
  • ½ cup granulated sugar
  • 1¼ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • ½ cup milk
  • 3 tablespoons butter melted
  • 1 cup fresh blueberries
For the Topping:
  • 1 tablespoon butter melted
  • 2 tablespoons granulated sugar

Method
 

Preheat the Oven:
  1. Preheat your oven to 375°F (190°C). Lightly grease an 8x8-inch baking dish or line it with parchment paper.
Mix the Wet Ingredients:
  1. In a large bowl, whisk together the beaten egg and sugar until well combined. Add the milk and melted butter, and mix again.
Combine Dry Ingredients:
  1. In a separate bowl, stir together the flour, baking powder, and salt.
Make the Batter:
  1. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix.
Fold in the Blueberries:
  1. Gently fold in the blueberries, making sure they’re evenly distributed throughout the batter.
Pour & Top:
  1. Pour the batter into the prepared baking dish and spread evenly. Drizzle the melted butter for the topping over the surface, then sprinkle the sugar evenly on top.
Bake:
  1. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean and the top is lightly golden.
Cool & Serve:
  1. Allow the cake to cool slightly before slicing. Serve warm or at room temperature.
  2. Enjoy!