Description
This blueberry coffee cake is soft, moist, and studded with blueberries. It’s topped with a crunchy cinnamon streusel and sweet vanilla glaze.
Ingredients
Crumb Topping
- 1 cup (125g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1/4 cup (50g) lightly packed brown sugar
- 1/2 tsp ground cinnamon
- 1/8 tsp salt
- 5 tbsp (75ml) unsalted butter, melted
Cake
- 2 cups (250g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (114g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1/2 cup sour cream or plain yogurt
- 2 tsp vanilla extract
- 2 cups blueberries, fresh or frozen (see note below if using frozen)
Glaze
- 1/2 cup (60g) powdered sugar
- 1/8 tsp vanilla extract
- 2 tbsp milk or cream
Instructions
- Preheat oven to 350F and grease a 9″ springform pan.
- In a medium bowl, mix together the flour, granulated sugar, brown sugar, cinnamon, and salt. Stir in the melted butter until all is moistened. Set aside.
- In another medium bowl, toss together the flour, baking powder, and salt for the cake. Set aside as well.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Mix in the eggs, one at a time, then mix in the sour cream and vanilla extract. The mixture might look curdled, but not to worry, it will come together when you add in the dry ingredients.
- Stir in the flour mixture until just combined. Gently fold in the blueberries.
- Spread the batter into the prepared springform pan. Evenly sprinkle the streusel over top.
- Bake for 45-55 or until a toothpick inserted into the center comes out clean AND the center feels firm when lightly pressed. Let cool before glazing.
- Whisk all of the glaze ingredients together in a small bowl. Drizzle over cake before serving.
Notes
Leftovers can be tightly wrapped in saran wrap or place in an airtight container and store at room temperature for 2-3 days or in the fridge for up to 5 days.
How to freeze:
Cool completely and do not glaze. Double wrap in aluminum foil or saran wrap. Place in a large heavy-duty ziplock bag and store in the freezer for up to 3 months. Let thaw overnight on the counter and glaze before serving.
Using frozen blueberries:
You can use frozen blueberries if you don’t have any fresh blueberries available. Use straight from frozen and bake for about 1 hour or until the center of the cake springs back when lightly pressed. Loosely cover with foil if the streusel or edges of the cake start to brown too quickly.
Substitutions:
- unsalted butter – salted butter (just omit the salt)
- brown sugar – granulated sugar
- all-purpose flour – cake flour or self-rising flour (omit the baking soda)
- sour cream – plain yogurt or buttermilk
- springform pan – 9″ deep dish cake pan