Blueberry Coffee Cake

Recipe View Preheat your oven to 350°F (175°C). (5 minutes)

Recipe View Prepare the Streusel: In a medium bowl, combine the brown sugar, flour, and cinnamon. Cut in the softened butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. (10 minutes)

Recipe View Prepare the Cake Batter: Generously grease a fluted tube pan (such as a Bundt pan) with cooking spray, ensuring all crevices are coated. In a separate bowl, whisk together the flour, baking powder, and salt. (5 minutes)

Recipe View Cream Butter and Sugar: In a large bowl, beat the softened butter with an electric mixer until creamy. Gradually add the granulated sugar and continue beating until light and fluffy. Beat in the egg and vanilla extract until well combined. (8 minutes)

Recipe View Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients in two batches, alternating with the milk. Beat briefly after each addition until just combined. Do not overmix. (5 minutes)

Recipe View Assemble the Cake: Spread half of the cake batter evenly into the prepared pan. Sprinkle the fresh blueberries evenly over the batter. Spoon the remaining batter over the blueberries, spreading gently to cover. (7 minutes)

Recipe View Add Streusel Topping: Sprinkle the prepared streusel topping evenly over the batter in the pan. (2 minutes)

Recipe View Bake: Bake in the preheated oven for 55 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be a deep golden brown. (60 minutes)

Recipe View Cool and Dust: Let the cake cool in the pan on a wire rack for about 30 minutes. Invert the cake onto a serving plate and dust generously with confectioners' sugar before serving. (30 minutes)