Blueberry Coffee Cake

This blueberry coffee cake is moist and tender with cinnamon streusel on top. The cake itself has a delicious butter vanilla flavor with tons of berries throughout. Delicious for breakfast or brunch.

Course Breakfast, Dessert

Cuisine American

Keyword Blueberry Cake with Streusel Topping, Blueberry Coffee Cake, Blueberry Crumb Cake

Prep Time 30

Cook Time 50

Total Time 1 20

Servings pieces

Calories 419kcal

Author Fiona Dowling

Equipment

9-inch (23 cm) springform pan

Ingredients

Streusel Topping

1 cup all-purpose flour (125 grams)
⅓ cup granulated sugar (66 grams)
⅓ cup brown sugar (66 grams) light or dark
1 and ½ teaspoons cinnamon
⅓ cup unsalted butter (75 grams) melted

Blueberry Cake Batter

2 cups all-purpose flour (250 grams) spooned & leveled
2 teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter (112 grams) softened to room temperature
1 cup granulated sugar (200 grams)
2 large eggs room temperature
2 teaspoons vanilla extract
⅓ cup sour cream (80 ml) room temperature
⅓ cup milk (80 ml) room temperature
1 and ½ cup fresh blueberries (187.5 grams) if using frozen berries do not thaw first
2 teaspoons flour

Vanilla Glaze

1 cup powdered sugar (110 grams)
1-2 tablespoons milk

Instructions

Make the Streusel

In a medium-sized bowl whisk together the flour, sugars and cinnamon.
Then stir in the melted butter with a spatula or spoon. The mixture should look like wet sand and crumble if you squeeze it in your palm. Set aside.

Make the Cake

Preheat the oven to 350F (180C) degrees.
Grease and lightly flour the bottom and sides of a 9-inch (23-cm) springform pan. I recommend wrapping the outside of your pan in aluminum foil to ensure that it doesn't leak if the seal isn't tight.
In a medium bowl whisk together the 2 cups flour, baking powder, and salt.
In a separate large bowl using an electric mixer on medium speed, beat the butter and sugar together until fluffy (about 2-3 minutes). Add in the vanilla extract, then beat in the eggs 1 at a time.
With the mixer on low speed, beat in about ½ of the flour mixture. Then stir in the sour cream.
Beat in the rest of the flour using a low speed on your mixer. Use a wire whisk to whisk in the milk. Stop mixing as soon as the milk is combined. Over mixing will cause the cake to be tough.
In a medium bowl, toss the blueberries with 2 teaspoons of flour. Gently fold the berries into the cake batter using a large wooden spoon or rubber spatula.
Pour/ spoon the batter into the prepared pan and spread the top smooth. , then crumble the streusel mixture over top.
Bake in the preheated oven for 45-55 minutes or until an inserted toothpick comes out clean or with a few dry cake crumbs. When you give the pan a gentle nudge the cake shouldn't wobble. If you notice the top starting to get brown around 40 minutes, you can tent a piece of tin foil and place it over top.
Cool in the pan for at least 30 minutes before serving. If you plan to add glaze, ensure the cake is fully cooled first, or the glaze will melt.

Make the Glaze and Serve

In a small bowl, whisk together the powdered sugar and milk. Add a little extra milk or powdered sugar as needed.
Trace around the sides of the pan with a thin knife then unclamp the springform pan.
Drizzle the glaze on top of the cooled cake. Then slice into pieces. I do not recommend trying to transfer the entire cake off of the springform base since it is quite heavy and can brake. If you try to invert the cake, the streusel will fall off.

Notes

Pan Sizes: This recipe can also be made in an 8x8 inch (20x20 cm) pan, however I don't recommend adding all the streusel to ensure that it doesn't overflow. It can also be made in a 10-inch (25.5-cm) springform pan. The bake time will be slightly shorter - about 45 minutes at 350F.
Room Temperature Ingredients: The butter, eggs, sour cream and milk must be room temperature before getting started.
Sour Cream: Sour cream can be substituted with plain, full-fat Greek yogurt if needed.
Milk: I recommend using whole milk or 2% milk if possible. I do not recommend using skim milk in baking.
Nutrition Information: Nutrition details are an estimate only and based on 1 slice of cake with glaze, assuming the pan is sliced into 12 equal pieces.
Storage: Leftovers can be stored in an airtight container at room temperature for 2 days, or in an airtight container in the fridge for up to 4 days.

Nutrition