Description
This Blueberry Streusel Coffee Cake combines a moist, tender crumb layered with juicy blueberries and topped with a sweet, buttery cinnamon streusel, perfect for breakfast or a delightful afternoon treat.
Ingredients
Scale
Streusel Topping
- 1/2 cup all purpose flour
- 1/2 cup packed brown sugar
- 3/4 tsp ground cinnamon
- 1/4 cup unsalted butter, melted
- Pinch of salt
Cake Batter
- 1 cup all-purpose flour
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup sugar
- 6 tbsp unsalted butter, room temperature
- 1/4 cup sour cream
- 1/4 cup milk
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups blueberries
Glaze
- 3/4 cup powdered sugar
- 1-2 tbsp milk
- 1/4 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a 9-inch cake pan by lining it with parchment paper to prevent sticking.
- Make Streusel: In a bowl, combine 1/2 cup flour, 1/2 cup packed brown sugar, 3/4 tsp cinnamon, melted 1/4 cup butter, and a pinch of salt. Mix until the ingredients form a crumbly texture. Set aside the streusel topping.
- Mix Dry Ingredients: In another bowl, whisk together 1 cup all-purpose flour, 1 1/4 tsp baking powder, and 1/4 tsp salt. This will be added later to the wet ingredients.
- Cream Butter and Sugar: Using a mixer, cream 6 tbsp room temperature butter and 1/2 cup sugar until fluffy and light in color. This ensures a tender cake crumb.
- Add Wet Ingredients: Beat in 1/4 cup sour cream, 1/4 cup milk, 1 large egg, and 1 tsp vanilla extract to the creamed butter mixture until just combined.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until no dry flour remains; avoid overmixing for a soft texture.
- Layer Cake and Streusel: Spread half of the batter evenly in the prepared cake pan. Sprinkle half of the streusel and half of the blueberries over the batter. Repeat with remaining batter, streusel, and blueberries to create layers.
- Bake: Place the pan in the preheated oven and bake for 32 to 38 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Cool: Allow the cake to cool in the pan for 20 minutes before transferring it to a cooling rack to cool completely.
- Prepare Glaze (Optional): If desired, mix 3/4 cup powdered sugar with 1 to 2 tablespoons milk and 1/4 tsp vanilla extract to create a glaze to drizzle over the cooled cake for added sweetness and finish.
Notes
- For a dairy-free version, substitute butter with a plant-based alternative and use dairy-free milk and sour cream.
- Fresh blueberries work best, but frozen can be used; do not thaw to avoid sogginess.
- The glaze is optional but adds a lovely sweetness and visual appeal to the finished cake.
- Ensure not to overmix the batter to keep the cake tender and soft.
- Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
