Pioneer Woman Blueberry Coffee Cake Recipe
Are you looking for the perfect breakfast treat? This Pioneer Woman Blueberry Coffee Cake Recipe is a total winner.
Ingredients
- 2 cups of all-purpose flour.
- 1/2 cup of granulated sugar.
- 2 teaspoons of baking powder.
- 1/2 teaspoon of salt.
- 1 large egg beaten.
- 1/2 cup of whole milk.
- 1/4 cup of melted butter.
- 2 cups of fresh blueberries.
- 1/2 cup of cold butter for topping.
- 1/2 cup of light brown sugar.
- 1/2 cup of extra flour for topping.
- 1 teaspoon of ground cinnamon.
Instructions
Heat the Oven
- Preheat your oven to 375°F. Grease your baking pan with butter or cooking spray.
Mix Dry Items
- In a large bowl, stir flour, sugar, and baking powder. Add a pinch of salt to balance the sweetness.
Add Wet Items
- Pour in the beaten egg, milk, and melted butter. Stir until the batter is just combined and thick.
Fold in Berries
- Gently fold in the fresh blueberries with a spatula. Do not overmix or the cake will turn purple.
Make the Topping
- Mix cold butter, brown sugar, cinnamon, and flour. Use a fork until it looks like small crumbs.
Layer the Pan
- Spread the batter into the prepared baking pan. Sprinkle the cinnamon crumble topping evenly over the top.
Bake and Cool
- Bake for 40 to 45 minutes until golden brown. Let it cool for 10 minutes before you slice it.
Notes
- Toss berries in flour: Coat blueberries in a little flour before adding. This stops them from sinking to the bottom.
- Use cold butter: Make sure the topping butter is very cold. This creates the best crunchy texture on top.
- Don't overmix: Stop stirring as soon as the flour disappears. Overmixing makes the cake tough instead of soft.
- Fresh is best: Use fresh blueberries if you can find them. They hold their shape much better than frozen ones.
- Add lemon zest: Stir in a little lemon zest to the batter. It makes the blueberry flavor pop even more.