Description
Fluffy and moist blueberry coffee cake topped with a buttery, cinnamon-spiced streusel. Perfect for breakfast, brunch, or dessert!
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 1/2 cups fresh blueberries, rinsed and dried
Instructions
- In a medium-sized bowl, whisk together the 1 cup of all-purpose flour, 1/2 cup of granulated sugar, 1/4 cup of packed light brown sugar, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of salt.
- Add the 1/2 cup (1 stick) of cold, cubed unsalted butter to the dry ingredients. Use your hands or a pastry blender to cut the butter into the flour mixture until it resembles coarse crumbs.
- For best results, cover and chill the streusel topping in the refrigerator for at least 30 minutes.
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch square baking pan (or line with parchment paper).
- In a separate medium-sized bowl, whisk together the 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt.
- In a large bowl, cream together the 1/2 cup (1 stick) of softened unsalted butter and 3/4 cup of granulated sugar until light and fluffy (3-5 minutes).
- Beat in the 2 large eggs one at a time, mixing well after each addition. Then, stir in the 1 teaspoon of vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the 1 cup of sour cream. Begin and end with the dry ingredients. Mix until just combined after each addition. Be careful not to overmix.
- Gently fold in the 1 1/2 cups of fresh blueberries.
- Pour the coffee cake batter into the prepared 9-inch square baking pan and spread it evenly.
- Sprinkle the streusel topping evenly over the batter.
- Bake in the preheated oven for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs attached.
- Let the coffee cake cool in the pan for at least 15-20 minutes before cutting and serving.
Notes
- Frozen Blueberries: If using frozen blueberries, rinse and pat dry before adding to the batter.
- Lemon Zest: Add 1 teaspoon of lemon zest to the batter for a brighter flavor.
- Other Berries: Substitute other berries like raspberries, blackberries, or strawberries. Adjust sugar as needed.
- Nuts in Streusel: Add 1/2 cup of chopped nuts (pecans, walnuts, or almonds) to the streusel topping.
- Gluten-Free: Use a gluten-free all-purpose flour blend with xanthan gum to make it gluten-free.
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Freeze for up to 2 months.
- Serving Suggestions: Serve with whipped cream, vanilla ice cream, maple syrup, honey, coffee, or tea.
- Prep Time: 20 minutes
- Cook Time: 35 minutes