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Individual Blueberry Coffee Cakes

These adorable individual blueberry coffee cakes have a lightly sweet and crunchy streusel topping that makes them perfect for serving at brunch or just a special breakfast.
5 from 4 votes
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Course: Breakfast
Cuisine: American
Diet: Vegetarian
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 22 pieces
Calories: 136kcal
Author: Michelle

Ingredients

For the Coffee Cakes

  • 1/4 cup unsalted butter room temperature
  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup milk
  • 1/2 teaspoon almond extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg fresh ground
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 2 cups flour
  • 2 1/2 cups blueberries fresh or frozen

For the Streusel Topping

  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1/3 cup flour
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg fresh ground
  • 1/4 cup unsalted butter

Instructions

  • Preheat oven to 375 degrees. Add muffin liners to muffin tins and set aside.
  • Cream butter and sugar together until light and fluffy. Add egg and beat another minute. Add milk and almond extract, and mix well.
    1/4 cup unsalted butter, 1/2 cup sugar, 1 egg, 1/2 cup milk, 1/2 teaspoon almond extract
  • Add baking powder, cinnamon, nutmeg, and salt, then mix thoroughly. Add flour and stir until just combined. Fold in blueberries and stir to distribute.
    1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon salt, 2 teaspoons baking powder, 2 cups flour, 2 1/2 cups blueberries
  • Scoop batter into muffin papers.
  • Prep streusel topping by mixing together sugars, flour, cinnamon, and nutmeg. Cut in cold butter until crumbly.
    1/4 cup sugar, 1/4 cup brown sugar, 1/3 cup flour, 1/2 teaspoon cinnamon, 1/8 teaspoon nutmeg, 1/4 cup unsalted butter
  • Use spoon to add streusel topping evenly to each mini blueberry coffee cake.
  • Bake at 375 degrees for 20-25 minutes, until cake tester comes out with just a few crumbs. Serve immediately or store in an airtight container on the counter for up to 3 days.

Equipment

Springform Pan
Large Scoop
Muffin and Cupcake Liners

Notes

If you use fresh blueberries, be sure to check your coffee cakes early as they will take less time to bake then when using frozen blueberries.
For more tips and tricks, be sure to read the full article above.

Nutrition

Serving: 1mini cake | Calories: 136kcal | Carbohydrates: 22g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 111mg | Fiber: 1g | Sugar: 11g

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.