Description
Blueberry Coffee Cake is a moist, tender cake packed with fresh blueberries and topped with a buttery, cinnamon-infused streusel crumble. This easy-to-make dessert is perfect for breakfast, brunch, or an afternoon treat. The combination of fluffy cake and crunchy streusel will delight your taste buds with every bite. Whether you’re hosting guests or enjoying it yourself, this blueberry coffee cake is sure to become a go-to favorite in your baking repertoire.
Ingredients
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1 1/2 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1/2 teaspoon ground cinnamon (optional)
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1/2 cup unsalted butter, softened
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1 cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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1/2 cup sour cream (or Greek yogurt)
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1 1/2 cups fresh or frozen blueberries (do not thaw if using frozen)
For the Streusel Topping:
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1/2 cup all-purpose flour
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1/4 cup granulated sugar
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1/4 cup unsalted butter, cold and cubed
- 1/4 teaspoon ground cinnamon
Instructions
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Prepare the Streusel Topping:
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In a small bowl, mix the flour, sugar, and cinnamon. Add the cold cubed butter and use a pastry cutter, fork, or fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside.
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Make the Cake:
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Preheat the oven to 350°F (175°C) and grease a 9-inch round or square cake pan (or line with parchment paper).
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In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using). Set aside.
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Cream the butter and sugar together in a large bowl until light and fluffy, about 3-4 minutes using an electric mixer.
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Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
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Gradually add the dry ingredients in three parts, alternating with the sour cream (begin and end with the dry ingredients). Mix until just combined.
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Gently fold in the blueberries.
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Assemble and Bake:
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Pour the batter into the prepared pan and spread evenly with a spatula.
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Sprinkle the streusel topping evenly over the cake batter.
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Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean and the streusel is golden brown. The cake should spring back when lightly touched.
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Serve:
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Let the cake cool for 10 minutes, then transfer to a wire rack to cool completely.
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Serve warm or at room temperature, dusted with powdered sugar if desired
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Notes
For added crunch, sprinkle chopped pecans or walnuts in the streusel topping.Add a teaspoon of lemon zest to the batter for a fresh citrus flavor.Feel free to substitute the blueberries with other berries or a mix of them.To make this cake gluten-free, use a gluten-free flour blend.
