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Blueberry Coffee Cake

Blueberry Coffee Cake

Moist buttery blueberry coffee cake with cinnamon streusel topping and optional vanilla glaze
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 9

INGREDIENTS

Cake Batter

  • 2 cups all purpose flour
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine salt
  • ½ cup unsalted butter softened
  • 2 large eggs
  • 1 cup sour cream or plain Greek yogurt
  • ¼ cup milk
  • 2 tsp vanilla extract.

Blueberry Layer

  • 2 cups blueberries fresh or frozen
  • 1 tbsp all purpose flour
  • 1 tsp lemon zest optional.

Streusel Topping

  • ½ cup light brown sugar packed
  • ½ cup all purpose flour
  • 1 tsp ground cinnamon
  • ¼ tsp fine salt
  • ¼ cup unsalted butter melted
  • ½ cup chopped pecans or walnuts optional.

Glaze Optional

  • ½ cup powdered sugar
  • 1 to 2 tbsp milk or lemon juice
  • ½ tsp vanilla extract.

INSTRUCTIONS

Pan And Prep

  • heat oven to 350 F
  • grease and line a 9 inch square pan with parchment leaving overhang
  • if using frozen blueberries keep frozen until mixing.

Streusel

  • mix brown sugar flour cinnamon and salt
  • stir in melted butter until clumps form
  • mix in nuts if using
  • chill topping while making batter.

Batter And Assemble

  • whisk flour baking powder baking soda and salt
  • beat butter and sugar until light
  • beat in eggs and vanilla
  • mix in sour cream then milk
  • fold in dry ingredients just until combined
  • toss blueberries with 1 tbsp flour and fold in gently
  • spread batter in pan
  • sprinkle streusel evenly over top.

Bake And Finish

  • bake until a toothpick in the center comes out clean and top is deeply golden 40 to 50 minutes
  • cool in pan 20 minutes then lift out and cool further
  • whisk glaze ingredients until smooth and drizzle over cooled cake if desired.

Notes

1. Toss blueberries with flour to reduce sinking; Use sour cream for richer texture or Greek yogurt for a lighter tang; Bake time varies by pan and oven start checking at 40 minutes; If browning too fast tent loosely with foil; Substitute mixed berries or add lemon zest for brightness; Store covered at room temperature 2 days or refrigerate up to 5 days

Nutrition

Calories: 320kcal | Carbohydrates: 45g | Protein: 5g | Fat: 14g