Blueberry Coffee Cake (AKA Blueberry Boy Bait)

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 78.

	this recipe	typical
fat	57%	63%
total sugar	77%	109%
brown sugar share of total sugar	35%	42%
egg	33%	30%
leavener	3%	2%
salt	2%	1%
liquid	41%	69%
flour strength	1.0	1.0

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

80 g	6 tablespoons (packed) light brown sugar
60 g	1/2 cup all-purpose flour, (spooned into measuring cup and leveled-off)
3 g	1 teaspoon ground cinnamon
2 g	1/4 teaspoon salt
57 g	4 tablespoons unsalted butter, (cold, cut into 1/2-inch (13-mm) chunks)
240 g	2 cups all-purpose flour, (spooned into measuring cup and leveled-off)
8 g	2 teaspoons baking powder
3 g	1/2 teaspoon salt
114 g	1/2 cup (1 stick) unsalted butter, softened
150 g	3/4 cup granulated sugar
100 g	2 large eggs
6 g	1 1/2 teaspoons vanilla extract
	1 teaspoon (packed) lemon zest, (from 1 lemon)
122 g	1/2 cup milk
	2 cups fresh blueberries ((frozen may be used but do not defrost))

Method: 7 steps, published by www.onceuponachef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I made this Blueberry Coffee cake for the first time today and it was incredible! I used a 9” springform pan and followed the recipe as written. I’m a huge Once Upon A Chef fan and have been using your recipes for years! Thank you for making me a better coo” — a cook, 5.0★

“Lovely recipe I made double quantity and used half to make muffins. One question though I don’t understand why it’s called coffee cake ( I live in the UK) over here coffee cake is actually coffee flavoured. What do you call a coffee flavoured cake in the US.” — a cook, 5.0★