Print

Blueberry Coffee Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A moist and crumbly blueberry coffee cake, perfect for brunch or as a delightful dessert.

Ingredients

Scale
  • 1/2 cup all-purpose flour
  • 1/2 cup light brown sugar (packed)
  • 2 tbsp granulated sugar
  • 1 tsp ground cinnamon
  • 1/4 cup unsalted butter (cold and cubed)
  • 2 cups all-purpose flour (plus 1 tbsp for tossing blueberries)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter (room temperature)
  • 1 cup granulated sugar
  • 2 large eggs (room temperature)
  • 1 tsp vanilla extract
  • 1 cup sour cream (room temperature)
  • 1 1/2 cups blueberries (fresh or frozen)

Instructions

  1. Prepare the Streusel Topping: In a medium bowl, whisk together the flour, light brown sugar, granulated sugar, and cinnamon. Add the cold, cubed butter and cut it into the mixture with a pastry blender or your fingertips until it resembles coarse crumbs. Refrigerate while you prepare the batter.
  2. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×9 inch baking pan or line it with parchment paper for easy removal.
  3. Combine the Dry Ingredients: In a separate medium bowl, whisk together 2 cups of all-purpose flour, baking powder, baking soda, and salt. Set the dry mixture aside for now.
  4. Cream Butter and Sugar: In a large bowl, beat together the room temperature butter and 1 cup of granulated sugar using a mixer on medium-high speed until light and fluffy, about 3-4 minutes.
  5. Incorporate the Eggs: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract for added richness.
  6. Mix Dry Ingredients and Sour Cream: On low speed, gradually add the dry ingredients to the butter mixture in three parts, alternating with the sour cream in two parts. Begin and end with the dry ingredients, mixing until just combined.
  7. Fold in the Blueberries: In a small bowl, toss the blueberries with 1 tablespoon of flour to prevent them from sinking. Gently fold the coated blueberries into the batter, taking care not to break them.
  8. Assemble and Sprinkle: Spread the batter evenly into the prepared pan. Sprinkle the chilled streusel topping over the batter, ensuring it is well-distributed.
  9. Bake the Coffee Cake: Bake for 45-55 minutes, or until a skewer inserted into the center comes out with moist crumbs attached.
  10. Cool and Serve: Let the cake cool in the pan on a wire rack for at least 20-30 minutes before slicing and serving.

Notes

Pairs well with coffee or tea. For a decadent treat, serve with whipped cream or vanilla ice cream.

Nutrition

Find it online: https://pinrecipezbylinaa.com/blueberry-coffee-cake-ultimate-moist-crumbly-recipe/

Scroll to Top