Blueberry Coffee Cake For One

So, you’re scrolling through TikTok, see a ridiculously oversized cake, and think, “Yup, I need that. But also, I’m just one human and have zero intention of sharing.” Sound familiar? Good, because today we’re making a delicious, tiny rebel of a blueberry coffee cake. Just for *you*.

Why This Recipe is Awesome

Look, life is hard. Baking shouldn’t be. This recipe is your new best friend because it’s fast, easy, and single-serving. No complicated steps, no mountains of dishes, and definitely no guilt about eating the whole thing yourself. Plus, it’s pretty much a breakfast item, so it’s practically healthy, right? Don’t question it. Just enjoy.

It’s also pretty much idiot-proof. Seriously, even I didn’t mess it up, and my kitchen adventures often involve smoke alarms. This little cake is your perfect companion for a quiet morning, a cheeky afternoon treat, or even a late-night, no-one-is-watching sugar fix. You’re welcome.

Ingredients You’ll Need

Get ready for a tiny ingredient list that packs a big punch. We’re not doing anything fancy here, just good old-fashioned deliciousness.

For the Cake:

• 2 tablespoons unsalted butter, melted (or slightly more if you’re feeling wild)
• 2 tablespoons granulated sugar (sweet tooth alert!)
• 1 egg yolk (don’t worry, the white can go in an omelet, or down the drain, your call)
• 1/4 teaspoon vanilla extract (the good stuff, please, no imitation business)
• 3 tablespoons all-purpose flour (the basic building block of joy)
• 1/4 teaspoon baking powder (our little lift-off agent)
• Pinch of salt (it just makes everything better, trust me)
• 1/4 cup fresh or frozen blueberries (the stars of the show, no mushy ones!)

For the Crumb Topping (because what’s coffee cake without crumbs?):

• 1 tablespoon cold unsalted butter, cut into tiny cubes
• 1 tablespoon all-purpose flour
• 1 tablespoon brown sugar (packed, for that molasses magic)
• Pinch of cinnamon (optional, but highly recommended for cozy vibes)

Step-by-Step Instructions

Alright, apron on (or not, no judgment), let’s get baking! These steps are so easy, you’ll wonder why you ever bought those oversized bakery muffins.

1. Prep Your Stage: First things first, preheat your oven to 350°F (175°C). Seriously, don’t skip this step; patience is a virtue here. Grab a small, oven-safe ramekin or mug (about 6-8 oz capacity) and give it a quick grease with butter or cooking spray.
2. Make the Crumb Topping First: In a tiny bowl, combine the flour, brown sugar, and cinnamon for the topping. Cut in the cold butter with your fingers or a fork until it resembles coarse, shaggy crumbs. Set aside. This is the magic dust, people!
3. Melt the Butter: In a separate small, microwave-safe bowl, melt your 2 tablespoons of butter (microwave for 15-20 seconds usually does it). Let it cool for a minute so it doesn’t accidentally cook your egg yolk.
4. Wet Ingredients Party: Stir the granulated sugar, egg yolk, and vanilla extract into the melted butter. Mix until smooth and gloriously combined. This is the wet foundation of your future happiness.
5. Dry Ingredients Join In: Add the flour, baking powder, and salt to the wet mixture. Stir gently until *just* combined. Overmixing is a sin here! Lumps are okay; tough cake is not.
6. Blueberry Time: Gently fold in the blueberries. We want them intact and juicy, not smashed. This gives your cake those beautiful bursts of flavor.
7. Assemble Your Masterpiece: Pour the batter into your greased ramekin. Sprinkle that crumb topping evenly over the top. Don’t be shy! More crumbs, more happiness.
8. Bake Away: Pop it in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean (except maybe a few blueberry smudges, those are fine).
9. Cool (if you can wait): Let it cool for a few glorious minutes before diving in. It’s hot, and you want to enjoy every single bite without burning your tongue. Maybe brew some actual coffee while you wait?

Common Mistakes to Avoid

Even though this recipe is practically foolproof, there are a few rookie errors that can turn your cozy cake dream into a crumbly nightmare. Learn from my mistakes!

• Not preheating the oven: This isn’t a suggestion, it’s a command. Your cake won’t rise properly and will take forever to bake through. Patience, grasshopper!
• Overmixing the batter: You’re not making bread, you’re making cake! Mix until *just* combined, otherwise, you’ll end up with a tough, sad little cake that lacks that tender crumb.
• Using cold butter for the cake: Melt it, my friend. It’s the only way to get that smooth, luscious batter that incorporates everything beautifully.
• Skipping the crumb topping: Why? Just… why? That’s half the fun of coffee cake! It adds texture, sweetness, and makes it feel extra special. Don’t deny yourself this joy.

Alternatives & Substitutions

Life happens, and sometimes you don’t have exactly what the recipe calls for. No worries, we can totally improvise! (Within reason, don’t swap flour for sawdust.)

• No blueberries? Swap ’em for raspberries, chopped strawberries, or even a few chocolate chips if you’re feeling rebellious. (Pro tip: A mixed berry vibe is always a good idea.) Just make sure whatever you choose is cut small enough.
• No egg yolk? You can try using 1 tablespoon of applesauce or mashed banana, but the texture might be slightly different. For a single serving, a whole egg might be too much, so if you’re feeling adventurous, try halving a small egg and saving the rest for a tiny scramble!
• Butter alternative? Margarine can work, but for the love of all things delicious, use real butter. The flavor and texture are just *chef’s kiss*. IMO, it’s worth the splurge for such a small amount.
• Gluten-free? You can try a 1:1 gluten-free flour blend. I haven’t tested it personally, but it should generally work fine for small bakes like this. The magic of “for one” recipes!

FAQ (Frequently Asked Questions)

Got questions? I’ve got (casual) answers!

1. “Can I make this in the microwave?” While technically possible (search for “mug cakes”), this specific recipe is designed for oven baking for that perfect crumbly topping and even bake. Plus, the oven gives it that lovely crust. Microwaved cake is… different.
2. “What if I only have salted butter?” Totally fine! Just omit the pinch of salt from the cake batter. Easy peasy, you culinary genius.
3. “My cake didn’t rise much. What gives?” Did you check your baking powder’s expiry date? Old baking powder is like a deflated balloon. Also, make sure you didn’t overmix! Or did you open the oven door too early? That’s a classic.
4. “Can I double the recipe?” Absolutely! Just bake it in a slightly larger ramekin or split it into two. But then it’s not “for one” anymore, is it? Just sayin’. Sharing is optional.
5. “How long does it keep?” LOL, “keep”? This thing is usually gone within minutes. But theoretically, tightly covered at room temp, maybe a day. You’ll eat it before then, trust me. It’s too good to last.
6. “Can I add nuts to the topping?” Oh, my friend, you’re speaking my language! Chopped walnuts or pecans would be fantastic. Go for it! Extra crunch never hurt anyone.
7. “Do I *have* to use fresh blueberries?” Nope! Frozen blueberries work just as well, no need to thaw them. Just fold them in as they are. FYI, they might bleed a little more color, but that just adds character!

Final Thoughts

And there you have it! Your very own, personal-sized, blueberry-packed little slice of heaven. No sharing required, no elaborate clean-up, just pure, unadulterated baked goodness. You’ve successfully navigated the perilous waters of single-serving baking and emerged victorious, smelling faintly of vanilla and cinnamon.

Now go impress someone—or yourself—with your new culinary skills. You’ve earned this cozy, delicious moment. You’re basically a professional baker now. Don’t let anyone tell you otherwise. Enjoy every last crumb!