Blueberry Coffee Cake -

Blueberry Coffee Cake

Juicy blueberries in a soft coffee cake with a delightful cinnamon streusel topping.

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Course: Dessert

Cuisine: American

Keyword: cinnamon streusel, juicy blueberries, soft and airy

Prep Time: 20

Cook Time: 55

Servings: people

Calories: 392kcal

Author: Candace Bourzac

Ingredients

1 1/2 cups all-purpose flour
3/4 cup brown sugar or granulated sugar
1/2 cup butter, room temperature
2 eggs, room temperature
2 teaspoons baking powder
1/2 cup milk, room temperature
1/4 cup sour cream or Greek yogurt, room temperature
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups blueberries

Streusel Topping

1/2 cup brown sugar
1/4 cup flour
1/4 cup butter, cubed
1 teaspoon cinnamon, ground
1/2 teaspoon cloves, ground

Instructions

Grease a 9x9 inch pan. You can also add a piece of parchment paper to the bottom, cut to fit in the square. Preheat the oven to 350 F.
Cream the softened butter (1/2 cup) for about 60 seconds. Add the brown sugar (3/4 cup) and cream together for roughly 3 minutes. Then, add the flour (1 1/2 cups), salt (1/4 teaspoon), and baking powder (2 teaspoons) in thirds, mixing each addition completely before adding the next. The mixture will be very dry.
Beat in the eggs (2). Then beat in the milk (1/2 cup), sour cream (1/4 cup), and vanilla (1 teaspoon) until fully incorporated. Fold in the blueberries (1 1/2 cups). Add the batter to the prepared pan.
Mix together the streusel topping (1/2 cup brown sugar, 1/4 cup flour, 1/4 cup butter, 1 teaspoon cinnamon, 1/2 teaspoon cloves) and sprinkle over the top of the batter. Bake in the oven for 55 minutes, or until a toothpick inserted in the middle comes out mostly clean with a few moist crumbs.
Let stand for 20 minutes before serving. Run a knife along the edges of the cake to help release it from the sides before slicing and serving.

Notes

Store the coffee cake in an airtight container on the countertop for up to 4 days. Store in the fridge in an airtight container for up to 7 days.
This cake freezes very well. Seal in an airtight, freezer-safe container and freeze for up to 3 months. You can also pre-slice the cake and wrap pieces individually so you do not have to thaw out the entire cake for just one piece. Store all pieces in a freezer-safe container.

The nutrition information listed is for comparison purposes only and may vary based on individual cooking styles and measurements. The nutritional information calculated uses a third-party algorithm. Please consult a health professional for any nutrition guidance.

Nutrition