Blueberry Coffee Cake
User Reviews
5
Blueberry Coffee Cake
Description
This coffee cake is prepared with a batter of flour, baking powder, salt, butter, sugar, lemon zest, eggs, vanilla, and milk. The butter and sugar are creamed until light and fluffy before incorporating eggs and zest. Dry ingredients and milk are alternately added to the batter to maintain a tender crumb. Blueberries are gently folded in to prevent breaking them.
The streusel topping is made from brown sugar, flour, cinnamon, salt, and softened butter, combined until crumbly and chill before use. This topping forms clumps that brown nicely during baking, creating a toasty surface layer that contrasts the soft cake beneath.
Baked in a buttered 9-inch square pan at moderate temperature, the cake develops a golden crust with a moist interior punctuated by juicy blueberries. The lemon zest adds brightness that complements the fruit and cinnamon notes in the topping. It can be served warm or at room temperature with coffee.
To ensure tender crumb, measure flour by fluffing and spooning into cups or better yet, weigh the flour. Avoid overmixing both batter and streusel. Cover with foil during late baking if topping browns too quickly. Ingredients such as eggs and milk should be at room temperature for easier mixing. Lime zest can replace lemon zest for variation.
Ingredients
For the Streusel Topping:
- ¾ cup light brown sugar (165g)
- 1 cup all-purpose flour (120g)
- 1 teaspoon cinnamon
- ¼ teaspoon kosher salt
- 6 tablespoons butter softened and cubed, unsalted
For the Coffee Cake:
- 2½ cups all-purpose flour (300g)
- 2½ teaspoons baking powder
- ½ teaspoon kosher salt
- 10 tablespoons butter softened, unsalted
- 1¼ cup granulated sugar (250g)
- 1 tablespoon lemon zest
- 2 large egg
- 1 teaspoon vanilla extract
- ⅔ cup milk room temperature (160ml, whole
- 2 cups blueberries or frozen but do not thaw) (300g, fresh
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 mixing 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 the eggs, one at a time, beating until each is fully incorporated. Stop occasionally and scrape down the bowl. Beat in the vanilla.
- With the mixer on low speed, add a third of the flour mixture to the butter mixture. Pour in half of the milk, beating until just incorporated. Repeat, alternating with the remaining milk and flour mixture. Fold in blueberries. (The batter will be thick.)
- 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
- Use softened butter in the streusel to achieve a crumbly, clumpy topping.
- Measure flour accurately by spooning and leveling or using a scale to avoid dense cake.
- Fold blueberries gently into thick batter to keep them intact.
- Bring eggs and milk to room temperature before mixing for better texture.
- Cover cake with foil partway through baking if streusel gets too dark.
- Swap lemon zest for lime zest to vary the flavor profile.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 580 kcal
% Daily Value*
| Calories | 580kcal | 29% |
| Carbohydrates | 89g | 30% |
| Protein | 8g | 16% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 97mg | 32% |
| Sodium | 344mg | 14% |
| Potassium | 154mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 50g | 100% |
| Vitamin A | 730IU | 15% |
| Vitamin C | 4mg | 4% |
| Calcium | 128mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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