I recently discovered the secret to a more deeply flavorful blueberry cake: using orange and lemon extracts! I never realized that the key to getting that bakery flavor was two completely unrelated extracts, but they make the biggest difference. This coffee cake is so easy to make and is the perfect brunch contribution. It also, of course, is wonderful alongside a latte or iced coffee. Let me know what you think if you make this!
Step by step instructions:
Preheat your oven to 375℉.
Whisk together the flour, baking powder, and salt in a medium bowl.
In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy (about 3 minutes).
Add in the eggs and extracts and mix again until everything is well incorporated, scraping down the sides as needed.
Alternate adding in the flour mixture and milk, using a spatula to fold everything together.
Gently fold in the frozen blueberries before transferring the batter to a lined 9×9 pan.
Mix together the crumb topping ingredients before sprinkling it over the cake. You can also top with turbinado sugar for some extra crunch.
Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
Cool in the pan for 20 minutes before transferring to a wire rack to cool completely.
When the cake has cooled, mix together the icing ingredients.
- Drizzle the icing over the cake and serve!
Blueberry Coffee Cake
Equipment
- Stand Mixer
Ingredients
- 2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup softened unsalted butter
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp orange extract
- 1 tsp lemon extract
- 1/2 cup milk
- 1 cup frozen wild blueberries
Crumb Topping
- 2 tbsp cold butter
- 1/4 cup brown sugar
- 1/4 cup all purpose flour
- 1/4 cup graham cracker crumbs
- 1/4 cup rolled oats
- Pinch of salt
Icing
- 1 cup powdered sugar
- 2 tsp whole milk or cream
Instructions
- Preheat your oven to 375℉.
- Whisk together the flour, baking powder, and salt in a medium bowl.
- In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy (about 3 minutes).
- Add in the eggs and extracts and mix again until everything is well incorporated, scraping down the sides as needed.
- Alternate adding in the flour mixture and milk, using a spatula to fold everything together.
- Gently fold in the frozen blueberries before transferring the batter to a lined 9×9 pan.
- Mix together the crumb topping ingredients before sprinkling it over the cake. You can also top with turbinado sugar for some extra crunch.
- Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 20 minutes before transferring to a wire rack to cool completely.
- When the cake has cooled, mix together the icing ingredients.
- Drizzle the icing over the cake and serve!
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