Blueberry Coffee Cake
Servings: 16 squares
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 9x9 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!