Description
This Blueberry Coffee Cake recipe offers a moist, tender crumb bursting with fresh blueberries and topped with a crunchy cinnamon streusel. Perfect for breakfast or an afternoon treat, it combines a lemon-zest enhanced buttery batter with a crumbly topping for delightful texture and flavor.
Ingredients
Streusel Topping
- 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
Cake Batter
- 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 (300g) (or frozen, unthawed)
Instructions
- Make the Streusel Topping: In a medium bowl, whisk together brown sugar, flour, cinnamon, and salt. Add the softened cubed butter and use a fork or your fingers to mix until the mixture forms crumbly clumps that hold together when squeezed. Chill the streusel until ready to use.
- Prepare the Baking Pan: Preheat your oven to 350°F (175°C). Butter a 9-inch square baking pan or coat it with baking spray for easy removal of the cake.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening and salt.
- Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment or a large mixing bowl, beat the softened butter, granulated sugar, and lemon zest on high speed for about 4 minutes until the mixture becomes light and fluffy.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition, and scrape down the sides of the bowl as needed. Then beat in the vanilla extract thoroughly.
- Combine Flour and Milk: On low mixer speed, add one-third of the flour mixture, then add half the milk, beating just until incorporated. Repeat alternately with the remaining flour and milk until fully combined, being careful not to overmix. The batter should be thick.
- Fold in Blueberries: Gently fold the fresh or frozen (unthawed) blueberries into the batter with a spatula to avoid breaking the berries and coloring the batter too much.
- Assemble the Cake: Spread the batter evenly into the prepared baking pan. Evenly sprinkle the chilled streusel topping over the batter.
- Bake: Bake for 55 minutes or until a wooden pick inserted in the center comes out clean or with just a few moist crumbs. Let the coffee cake cool in the pan for at least 15 minutes before slicing and serving.
Notes
- Use fresh or unthawed frozen blueberries to prevent the batter from turning purple and becoming watery.
- Ensure butter is softened but not melted for proper creaming.
- Do not overmix batter once flour is added to avoid a dense cake.
- Let the cake cool before slicing to maintain structure and prevent crumbling.
- The streusel can be made ahead and kept chilled or frozen for convenience.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Coffee Cake
- Method: Baking
- Cuisine: American
