Start your day with a tender, buttery coffee cake bursting with fresh blueberries and topped with a hint of cinnamon and nutmeg. This cake is moist, flavorful, and perfect for brunch, breakfast, or a sweet snack alongside your favorite coffee or tea.
Ingredients
4 tbsp unsalted butter, plus extra for greasing
3 cups fresh blueberries
2 cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
¾ cup milk
2/3 cup granulated sugar
2 large eggs
Cinnamon Sugar Topping:
2 tbsp sugar
¼ tsp ground nutmeg
Instructions
Preheat the oven to 350°F (175°C) and butter an 8–9 inch square baking dish. Melt the butter and allow it to cool slightly. Rinse the blueberries, pat them dry, and remove any stems.
In a large bowl, whisk together the flour, baking powder, and salt. In another bowl, mix the melted butter, milk, sugar, and eggs until smooth. Combine the wet and dry ingredients, stirring gently until just blended. Carefully fold in the blueberries.
Pour the batter into the prepared baking dish and evenly sprinkle the cinnamon-sugar topping over the surface. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool on a wire rack for at least 30 minutes before slicing and serving.
