Ingredients for Blueberry Cinnamon Coffee Cake
- Frozen Blueberries
- 1 tablespoon ground cinnamon
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- All Purpose Flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- Powdered sugar, for dusting
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How to Make Blueberry Cinnamon Coffee Cake
- Preheat oven to 350°F (175°C). Grease and flour a 6-cup bundt pan.
- In a medium bowl, gently toss blueberries with 1 tablespoon of cinnamon. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (about 1 minute with an electric mixer).
- Beat in eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the blueberry mixture, reserving some for streaking across the top of the batter.
- Spoon the batter into the prepared bundt pan, spreading batter higher at the edges.
- Streak the reserved blueberry mixture across the top of the batter.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
- Once cooled, dust with powdered sugar and serve warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
164g
Fat
54g
Carbs
22g
