Blueberry Coffee Cake
User Reviews
5.0
159 reviews
Excellent
Blueberry Coffee Cake
Report
Soft, sweet, and packed with blueberries and a slightly crisp, sweet streusel topping, this melt-in-your-mouth blueberry coffee cake is the best way to enjoy cake for breakfast.
Share:
Ingredients
- ½ cup unsalted butter softened
- 8 oz cream cheese softened (use full-fat, brick-style cream cheese)
- 1 ¼ cup granulated sugar
- ¼ cup light brown sugar tightly packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 Tablespoon cornstarch
- ¾ teaspoon salt
- ½ cup buttermilk ¹
- 2 ¼ cup blueberries²
Streusel Topping³
- 1 ⅓ cup all-purpose flour
- 1 cup + 2 Tablespoons light brown sugar firmly packed
- 3 Tablespoons granulated sugar
- ¼ teaspoons salt
- 10 Tablespoons unsalted butter melted and cooled until no longer hot to the touch
Instructions
- Preheat oven to 350F (175C) and lightly grease and flour a 13x9 baking pan.⁴
- Combine butter, cream cheese, and sugars and use an electric mixer (or a stand mixer) to cream together ingredients until well-combined, light, and fluffy.
- Add eggs and vanilla extract and beat on medium-low speed until combined, pausing to scrape the sides and bottom of the bowl.
- In separate bowl whisk together flour, baking powder, cornstarch and salt.
- Add about ¼ of the flour mixture and stir on low speed until just combined. Add about ⅓ of the buttermilk and stir until combined. Continue to alternate adding flour and buttermilk until all are added and mixture is completely combined.
- Use a spoon or spatula to stir in the blueberries.
- Spread batter into prepared pan (batter will be thick) and prepare streusel, if using.
Streusel
- To make streusel, whisk together flour, sugars, and salt. Drizzle in melted butter and use a fork to stir/toss together until mixture is clumpy but combined (all the butter should be absorbed). Do not use butter that is too hot and do not over-mix or the mixture will be like a paste! It should be clumpy and crumbly.
- Sprinkle streusel evenly over batter.
- Bake on 350F for 55-60 minutes or until a toothpick inserted in the center yields moist crumbs or no crumbs.
- Allow to cool before cutting and serving.
Equipments used:
Notes
- ¹Buttermilk: You may substitute regular milk, but the cake may not be quite as flavorful or moist. You can also try my buttermilk substitute.
- ²Blueberries. You can use fresh or frozen blueberries. Do not thaw if using frozen.
- ³Streusel. You may omit the streusel completely or substitute a simple sprinkling of granulated sugar instead. The blueberry coffee cake will need less time in the oven (start checking at 40 minutes).
- ⁴Baking pan. I bake this recipe in a metal baking pan. If using a glass baking dish you will most likely need more time in the oven.
Nutrition Information
Show Details
Serving
1piece
Calories
296kcal
(15%)
Carbohydrates
43g
(14%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Trans Fat
1g
Cholesterol
49mg
(16%)
Sodium
144mg
(6%)
Potassium
113mg
(3%)
Fiber
1g
(4%)
Sugar
25g
(50%)
Vitamin A
429IU
(9%)
Vitamin C
1mg
(1%)
Calcium
50mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24pieces
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 296kcal | 15% |
| Carbohydrates | 43g | 14% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 49mg | 16% |
| Sodium | 144mg | 6% |
| Potassium | 113mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 429IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
159 reviews
Excellent
Other Recipes
You'll Also Love
