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Heavenly Blueberry Coffee Cake Recipe

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★★★★★

4.7 from 84 reviews

This Heavenly Blueberry Coffee Cake is a moist, fluffy treat bursting with fresh blueberries and topped with a buttery cinnamon streusel. Perfect for breakfast, brunch, or an afternoon snack, this classic coffee cake combines a tender crumb with sweet, crumbly topping for a delightful balance of flavors and textures.

Ingredients

Scale

Cake Batter

  • 2 cups All-purpose flour
  • 3/4 cup Granulated sugar
  • 1/2 cup Butter, softened
  • 2 Eggs
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Salt
  • 1/2 cup Sour cream
  • 1 teaspoon Vanilla extract
  • 1 to 1 1/2 cups Blueberries, fresh or frozen

Streusel Topping

  • 1/4 cup Granulated sugar
  • 1/4 cup Brown sugar
  • 1 teaspoon Ground cinnamon
  • 1/4 cup Butter, softened

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the coffee cake evenly.
  2. Prepare Baking Pan: Grease a 9×9 inch square baking pan thoroughly with butter or cooking spray to prevent sticking.
  3. Make Streusel Topping: In a small bowl, mix together 1/4 cup granulated sugar, 1/4 cup brown sugar, and 1 teaspoon cinnamon. Cut in 1/4 cup of softened butter using a pastry cutter or fork until the mixture forms coarse crumbs. Set aside the streusel topping.
  4. Cream Butter and Sugar: In a large bowl, cream 1/2 cup softened butter with 3/4 cup granulated sugar until light and fluffy, which adds air for a tender crumb.
  5. Add Eggs and Vanilla: Beat in 2 eggs one at a time to incorporate fully, then stir in 1 teaspoon vanilla extract for flavor.
  6. Combine Dry Ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt to distribute the leavening and seasoning evenly.
  7. Mix Wet and Dry Ingredients: Gradually add the dry ingredients alternately with 1/2 cup sour cream to the wet mixture, gently folding to combine without overmixing to keep the cake tender.
  8. Fold in Blueberries: Carefully fold in 1 to 1 1/2 cups of blueberries to spread throughout the batter without crushing them.
  9. Transfer Batter to Pan: Pour the batter into the prepared baking pan, spreading it out evenly for uniform baking.
  10. Add Streusel: Sprinkle the reserved streusel topping evenly over the batter to create a crunchy cinnamon-sugar crust.
  11. Bake: Place the pan in the preheated oven and bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
  12. Cool in Pan: Remove from oven and let the cake cool in the pan for 10 to 15 minutes to set.
  13. Cool Completely: Transfer the cake to a wire rack to cool completely before slicing and serving to preserve the crumb texture.

Notes

  • For best results, use fresh or frozen blueberries. If using frozen, do not thaw before adding to batter.
  • You can substitute plain yogurt for sour cream if preferred.
  • Ensure not to overmix the batter to maintain a light and fluffy texture.
  • The streusel topping can be doubled for an extra crunchy layer.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Reheat slices briefly in the microwave for a fresh-baked feel.

Keywords: blueberry coffee cake, breakfast cake, streusel topping, blueberry dessert, moist coffee cake

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