Blueberry Coffee Cake


  • 1/2 cup 
  • 1/2 cup whole milk
  • 1 3/4 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 cups fresh or thawed frozen blueberries
  • 2 large eggs
  • 2 teaspoons baking powder


  1. Put a rack in middle of oven and preheat oven to 350°F. Generously grease a 9-by-5-inch loaf pan.
  2. Pulse blueberries with 1/2 cup sugar in a food processor until finely chopped; do not purée. Transfer to a sieve and let drain while you make batter.
  3. Sift together flour and baking powder into a bowl. Combine  and remaining 1 1/4 cups sugar in a large bowl and beat with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add flour mixture and milk alternately in 3 batches, beginning and ending with flour mixture and mixing until just incorporated.
  4. Spread one third of batter evenly in loaf pan. Spoon half of drained blueberries evenly over batter, leaving 1/2 inch border on all sides. Top with another third of batter and remaining blueberries, then cover with remaining batter.
  5. Bake until golden brown and a wooden pick or skewer inserted in center comes out clean, 50 minutes to 1 hour. Cool cake in pan on a rack for 30 minutes.
  6. Invert cake onto rack.
Share |