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blueberry boy bait on a plate with a fork

Blueberry Boy Bait

Meghan
A simple yet delicious blueberry coffee cake that is perfect for breakfast or brunch!
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Prep Time 15 minutes
Cook Time 50 minutes
Cool Time 20 minutes
Total Time 1 hour 25 minutes
Course Breakfast
Cuisine American
Servings 12

Ingredients
  

For the cake:

  • 2 cups plus 1 teaspoon unbleached all purpose flour (10 ounces)
  • 1 tablespoon baking powder
  • 1 teaspoon table salt
  • 16 tablespoons unsalted butter, softened (2 sticks)
  • 3/4 cup packed light brown sugar (5 1/4 ounces )
  • 1/2 cup granulated sugar (3 1/2 ounces)
  • 3 large eggs
  • 1 cup whole milk
  • 1/2 cup blueberries, fresh or frozen (see note)

For the topping:

  • 1/2 cup blueberries, fresh or frozen (see note)
  • 1/4 cup granulated sugar (1 3/4 ounces)
  • 1/2 teaspoon ground cinnamon

Instructions
 

  • Adjust an oven rack to the middle position and heat to 350°F.  Grease and flour a 9x13-inch baking pan.
  • Whisk 2 cups of the flour, the baking powder, and salt together in a medium bowl. With an electric mixer, beat the butter and sugars on medium-high speed until fluffy, about 2 minutes.
  • Add the eggs, one at a time, beating until just incorporated. Reduce the speed to medium and beat in one-third of the flour mixture until incorporated; beat in 1/2 cup of the milk. Beat in half of the remaining flour mixture, then the remaining 1/2 cup milk and finally the remaining flour mixture.
  • Toss the blueberries in a small bowl with the remaining 1 teaspoon flour. Using a rubber spatula, gently fold the blueberries into the batter. Spread the batter into the prepared pan.
  • For the topping, scatter the blueberries over the top of the batter.
  • Stir the sugar and cinnamon together in a small bowl and sprinkle over the batter. Bake until a toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes. Cool in the pan for 20 minutes, then turn out and place on a serving platter (topping side up). Serve warm or at room temperature.  The cake can be stored in an airtight container at room temperature for up to 3 days.

Notes

Note: if using frozen blueberries, do not let them thaw or they will discolor the batter.
Source: Adapted from America's Test Kitchen Complete TV Show Cookbook
You're Gonna Bake It After All
bakeitafterall.com
Keyword blueberry, breakfast, cake