Description
This Blueberry Coffee Cake, also known as Boy Bait, is a moist and tender cake loaded with fresh blueberries and topped with a crumbly cinnamon streusel. Perfectly balanced with bright lemon zest and a crunchy topping, it’s an irresistible treat for breakfast or dessert.
Ingredients
Scale
For the Streusel Topping
- 6 tablespoons packed light brown sugar
- ½ cup all-purpose flour, spooned into measuring cup and leveled-off
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 4 tablespoons unsalted butter, cold, cut into ½-inch chunks
For the Cake
- 2 cups all-purpose flour, spooned into measuring cup and leveled-off
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 stick (½ cup) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1½ teaspoons vanilla extract
- 1 teaspoon packed lemon zest, from 1 lemon
- ½ cup milk
- 2 cups fresh blueberries (frozen may be used but do not defrost)
Instructions
- Make the streusel topping: In a small bowl, combine the brown sugar, flour, cinnamon, and salt. Use your fingers to break up any lumps of brown sugar, then rub in the cold butter chunks until the mixture becomes crumbly. Refrigerate the streusel until ready to use.
- Prepare the oven and pan: Preheat the oven to 375°F (190°C). Position an oven rack in the middle. Grease a 9-inch square baking pan with butter or nonstick cooking spray.
- Mix dry ingredients for cake: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream butter and sugar: In the bowl of an electric mixer, beat the softened butter with granulated sugar on medium speed until creamy and light, about 2 minutes.
- Add eggs, vanilla, and lemon zest: Beat in the eggs one at a time, scraping down the bowl after each addition for even mixing. Then add the vanilla extract and lemon zest, mixing until combined.
- Combine wet and dry ingredients: Gradually add the flour mixture to the butter mixture, alternating with the milk. Beat on low speed just until combined to avoid overmixing.
- Fold in blueberries: Gently fold the fresh blueberries into the batter using a spatula, ensuring they are evenly distributed without breaking them up.
- Assemble the cake: Pour the batter into the prepared pan and spread evenly. Sprinkle the chilled streusel topping evenly over the batter.
- Bake: Bake for 40 to 45 minutes, or until the top is golden brown around the edges and a cake tester inserted into the center comes out clean.
- Cool and serve: Let the cake cool in the pan on a wire rack for about 20 minutes before serving. Enjoy warm or at room temperature.
Notes
- Best served the day it is made for optimal freshness and texture.
- Leftovers can be kept wrapped in foil at room temperature for a few days.
- Freezer-friendly: Once completely cooled, double wrap with aluminum foil or plastic wrap and freeze up to 3 months. Thaw overnight at room temperature before serving.
Nutrition
- Serving Size: 1 piece
- Calories: 223
- Sugar: 15 g
- Sodium: 169 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 47 mg
