Blueberry Coffee Cake Recipe

slices of blueberry coffee cake on a wood board

Blueberry Coffee Cake Recipe

Moist coffee cake layered with crumb topping and sweet-tart blueberries. Tastes like it's from a fancy bakery!

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Course: Breakfast

Cuisine: American

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings:

Author: Jennifer Stewart

Ingredients

Cake

2 cups all purpose flour
2 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt
½ cup salted butter softened
¾ cup granulated sugar
2 large eggs
2 teaspoon vanilla extract
1 cup sour cream substitute plain greek yogurt
2 cups blueberries frozen, don’t thaw

Crumb Topping & Filling

½ cup dark brown sugar
¾ cup all purpose flour
2 teaspoons ground cinnamon
6 tablespoons butter cold, cubed

Lemon Glaze

½ cup powdered sugar
1-2 tablespoons lemon juice freshly squeeze

Instructions

Preheat the oven to 350 degrees f.
Prepare an 8” square or round baking pan with non-stick spray and dusting with a little flour, or lining with parchment paper.
In a medium size bowl, mix together the butter, brown sugar, flour, and cinnamon. Use your fingers to work the butter into the flour mixture until it is evenly distributed and resembles chunky sand. Set aside.
In a separate medium size bowl ,mix the flour, baking powder, baking soda and salt together.
In a large bowl cream the softened butter with the sugar until light and fluffy. You can use a hand mixer or mix by hand.
Add the eggs, vanilla extract and sour cream to the butter and sugar mixture. Mix until combines.
Add the flour mixture and mix with a wooden spoon, in batches, until all the flour is incorporated. Don't over mix.
Fold in the frozen blueberries and stir just until they are incorporated into the batter. The batter will be very thick and stiff from the frozen blueberries.
Spoon half the batter into the prepared pan and spread into an even layer.
Sprinkle half of the crumb topping/filling over top.
Spoon the remaining half of the batter and smooth to cover the streusel mixture.
Top with the remaining crumb topping.
Bake at 350 for 55-60 minutes or until a cake tester or toothpick inserted into the center comes out clean.
Remove from the oven and transfer to a wire cooling rack. Cool completely before removing from the pan.
In a separate, small bowl, combine the ingredients for the lemon glaze with a whisk or spoon.
Drizzle over the cooled coffee cake, slice, and serve.

Notes

Use frozen blueberries straight from the freezer. Don't thaw them or they'll bleed into the batter.
Work cold butter into the topping with your fingers until it looks like coarse crumbs.
Cream the softened butter and sugar until light and fluffy for the most tender cake.
Don't overmix the batter after adding flour. Stir just until the flour disappears.
Layer half the crumb topping inside the cake for cinnamon sugar in every bite.
Cool completely before removing from the pan so the cake doesn't fall apart.

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