Blueberry Coffee Cake
Blueberry Coffee Cake
Ingredients
For the Cake Batter
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup sour cream, at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries, divided, 1 tablespoon flour for coating
For the Streusel Crumb Topping
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round springform pan, then line the bottom with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together the 1 3/4 cups all-purpose flour, baking powder, and salt. Set aside.
⏱️ 2 min
- 3
In a large mixing bowl, cream together the softened unsalted butter and 1 cup granulated sugar using an electric hand mixer until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 4
Add the large eggs one at a time to the butter mixture, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed.
⏱️ 3 min
- 5
In a small bowl, gently toss 1 cup of the fresh blueberries with 1 tablespoon of all-purpose flour. This helps prevent them from sinking to the bottom of the cake.
⏱️ 2 min
- 6
Add half of the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Stir in the sour cream and vanilla extract. Add the remaining dry ingredients, mixing until just combined and no streaks of flour remain. Do not overmix.
⏱️ 4 min
- 7
Gently fold in the flour-coated blueberries into the cake batter using a spatula until evenly distributed.
⏱️ 2 min
- 8
Pour the cake batter into the prepared springform pan and spread evenly with an offset spatula. Sprinkle the remaining 1/2 cup of fresh blueberries over the top of the batter.
⏱️ 3 min
- 9
To make the streusel topping, combine 1/2 cup all-purpose flour, 1/4 cup granulated sugar, 1/4 cup light brown sugar, and ground cinnamon in a medium bowl. Pour in the melted unsalted butter and mix with a fork until moist crumbs form.
⏱️ 3 min
- 10
Evenly sprinkle the streusel crumb topping over the blueberries and cake batter in the pan.
⏱️ 1 min
- 11
Bake for 45-55 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. If the topping starts to brown too quickly, you can loosely tent the cake with aluminum foil.
⏱️ 45 min•🌡️ 350
- 12
Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes before carefully removing the springform ring. Let the cake cool completely on the wire rack, about 30 minutes.
⏱️ 30 min
- 13
While the cake cools, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and 1/4 teaspoon vanilla extract until smooth. If the glaze is too thick, add a few more drops of milk; if too thin, add a little more powdered sugar.
⏱️ 2 min
- 14
Once the cake is completely cool, drizzle the glaze evenly over the streusel topping.
⏱️ 1 min
- 15
Slice and serve your delicious Blueberry Coffee Cake.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Blueberry Coffee Cake
For the Cake Batter
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup sour cream, at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries, divided, 1 tablespoon flour for coating
For the Streusel Crumb Topping
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round springform pan, then line the bottom with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together the 1 3/4 cups all-purpose flour, baking powder, and salt. Set aside.
⏱️ 2 min - 3
In a large mixing bowl, cream together the softened unsalted butter and 1 cup granulated sugar using an electric hand mixer until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 4
Add the large eggs one at a time to the butter mixture, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed.
⏱️ 3 min - 5
In a small bowl, gently toss 1 cup of the fresh blueberries with 1 tablespoon of all-purpose flour. This helps prevent them from sinking to the bottom of the cake.
⏱️ 2 min - 6
Add half of the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Stir in the sour cream and vanilla extract. Add the remaining dry ingredients, mixing until just combined and no streaks of flour remain. Do not overmix.
⏱️ 4 min - 7
Gently fold in the flour-coated blueberries into the cake batter using a spatula until evenly distributed.
⏱️ 2 min - 8
Pour the cake batter into the prepared springform pan and spread evenly with an offset spatula. Sprinkle the remaining 1/2 cup of fresh blueberries over the top of the batter.
⏱️ 3 min - 9
To make the streusel topping, combine 1/2 cup all-purpose flour, 1/4 cup granulated sugar, 1/4 cup light brown sugar, and ground cinnamon in a medium bowl. Pour in the melted unsalted butter and mix with a fork until moist crumbs form.
⏱️ 3 min - 10
Evenly sprinkle the streusel crumb topping over the blueberries and cake batter in the pan.
⏱️ 1 min - 11
Bake for 45-55 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. If the topping starts to brown too quickly, you can loosely tent the cake with aluminum foil.
⏱️ 45 min•🌡️ 350 - 12
Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes before carefully removing the springform ring. Let the cake cool completely on the wire rack, about 30 minutes.
⏱️ 30 min - 13
While the cake cools, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and 1/4 teaspoon vanilla extract until smooth. If the glaze is too thick, add a few more drops of milk; if too thin, add a little more powdered sugar.
⏱️ 2 min - 14
Once the cake is completely cool, drizzle the glaze evenly over the streusel topping.
⏱️ 1 min - 15
Slice and serve your delicious Blueberry Coffee Cake.
⏱️ 1 min