Blueberry Coffee Cake
This blueberry coffee cake is a delicious treat to kick start your day. Filled with fresh blueberries and a layer of sweet streusel, you will want seconds!
Ingredients
- ¾ cup light brown sugar (165g)
- 1 cup all-purpose flour (120g)
- 1 teaspoon cinnamon
- ¼ teaspoon kosher salt
- 6 tablespoons unsalted butter softened and cubed
For the Coffee Cake:
- 2½ cups all-purpose flour (300g)
- 2½ teaspoons baking powder
- ½ teaspoon kosher salt
- 10 tablespoons unsalted butter softened
- 1¼ cup granulated sugar (250g)
- 1 tablespoon lemon zest
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅔ cup whole milk room temperature (160ml)
- 2 cups fresh blueberries (or frozen but do not thaw) (300g)
Instructions
For the Streusel Topping:
- In a medium mixing bowl, whisk together the brown sugar, flour, cinnamon, and salt. Add the butter. Using a fork or your fingers, incorporate the butter into the dry mixture until a crumbly texture forms. (The mixture should clump together when squeezed, but crumble easily). Chill until ready to use.
For the Coffee Cake:
- Preheat the oven to 350°F. Butter a 9-inch square baking pan or spray with baking spray.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt.
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar and lemon zest. Beat on high speed until light and fluffy, about 4 minutes. Add one egg at a time, beating until each is fully incorporated before adding the next. Stop occasionally and scrape down the bowl. Beat in vanilla until thoroughly combined.
- With the mixer on low speed, add a third of the flour mixture to the butter mixture. Add half of the milk and beat until just incorporated. Repeat, alternating with the remaining milk and flour mixture. Fold in blueberries.
- Spread the batter into the prepared baking pan. Sprinkle with streusel topping.
- Bake for 55 minutes or until a wooden pick inserted into the center of the cake comes out clean. Let cool for at least 15 minutes before slicing and serving.
Notes
- The butter should be soft enough to incorporate into the rest of the streusel topping effortlessly. It’s key for a crumbly, clumpy crumble topping.
- Careful not to over mix the streusel topping, or it may become paste-like in texture. You want there to be some crumbly texture to the topping.
- The streusel topping gets toasty and brown. If you prefer it less toasty, cover the top of the coffee cake with foil at the 40-minute mark.
- Make sure to measure your flour correctly. I highly recommend always using a scale to measure. However, if you don’t have a scale, be sure to fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the measuring cup.
- When adding the blueberries, use a spatula to fold them in gently. As the batter is quite thick, you don’t want to break apart the blueberries with the mixer.
- You should bring ingredients out of the fridge, such as eggs and milk, to room temperature. It’s much easier for ingredients to incorporate when they’re at room temperature.
- Swap with lime zest if you don’t have a fresh lemon to zest!
Nutrition
Calories: 580kcal | Carbohydrates: 89g | Protein: 8g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 344mg | Potassium: 154mg | Fiber: 2g | Sugar: 50g | Vitamin A: 730IU | Vitamin C: 4mg | Calcium: 128mg | Iron: 3mg