Print

Moist Blueberry Coffee Cake: 1 Amazing Recipe

Blueberry Coffee Cake
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Enjoy a slice of comfort with this Classic Blueberry Coffee Cake. This moist and tender cake is filled with fresh blueberries and topped with a crunchy streusel, making it a perfect addition to your breakfast or brunch.

Ingredients

Scale
  • For the Cake:
  • 1 cup all-purpose flour
  • 1 cup cake flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • ½ cup milk
  • 1 ½ cups fresh blueberries (or frozen, thawed and drained)
  • For the Streusel Topping:
  • ¾ cup all-purpose flour
  • ½ cup packed brown sugar
  • ¼ teaspoon ground cinnamon
  • ¼ cup unsalted butter, melted
  • ½ cup chopped walnuts or pecans (optional)
  • For the Glaze (optional):
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round springform pan or an 8×8-inch square baking dish.
  2. Prepare the Streusel Topping: In a medium bowl, combine the flour, brown sugar, and cinnamon. Stir in the melted butter until the mixture resembles coarse crumbs. If using nuts, add them now. Set aside.
  3. Make the Cake Batter: In a large mixing bowl, whisk together the all-purpose flour, cake flour, baking powder, baking soda, and salt. In another bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract, sour cream, and milk.
  4. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Gently fold in the blueberries, taking care not to break them.
  5. Layer the Batter: Pour half of the batter into the prepared pan and smooth it out evenly. Sprinkle half of the streusel topping over the batter. Carefully pour the rest of the batter on top, smoothing it out again, followed by a final layer of streusel.
  6. Bake: Bake in the preheated oven for 45-55 minutes or until a toothpick inserted into the center comes out clean. If the top browns too quickly, you can loosely cover it with aluminum foil during the last 15 minutes of baking.
  7. Cool: Once baked, remove the coffee cake from the oven and let it cool in the pan for about 10-15 minutes. Then, carefully remove it from the springform pan and allow it to cool completely on a wire rack.
  8. Prepare the Glaze (Optional): In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled coffee cake before serving.
  9. Serve: Slice the cake into squares or wedges and serve with a hot cup of coffee or tea.

Notes

  • For a dairy-free version, use a dairy-free butter substitute and a dairy-free milk alternative.
  • For a gluten-free version, use a gluten-free flour blend instead of all-purpose and cake flour.
  • Ensure blueberries are dry if using frozen to prevent a soggy cake.

Nutrition

Find it online: https://sarecipe.com/blueberry-coffee-cake-recipe/