Blueberry Coffee Cake Recipe
User Reviews
5
3 reviews
Excellent
Blueberry Coffee Cake Recipe
Report
Blueberry Coffee Cake is one of my all time favorite breakfast cakes. A classic coffee cake is filled with juicy blueberries and a cardamom spiced streusel topping and powdered sugar. Enjoy it paired with a Horchata Coffee for breakfast!
Share:
Ingredients
Spiced Streusel Topping:
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar packed
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground cardamom
- 8 tablespoons butter melted, unsalted
- 1 1/3 cups all-purpose flour
Coffee Cake:
- 2 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt sea salt
- 8 tablespoons butter at room temperature
- 3/4 cups granulated sugar
- 1/2 cup light brown sugar
- 2 egg large
- 1 cup Greek yogurt
- 1 teaspoon vanilla extract pure
- 1 1/2 cups blueberries fresh
Instructions
- Preheat the oven to 350F. Spray and line a 9 x 9-inch circular or square baking pan so that the parchment paper has extra flaps coming off the sides. This way you’ll be able to lift the cake out of the pan. You can also use a spring-form pan. Just makes sure it’s about 3-inches up the sides because this guy rises a bit.
To Make the Streusel:
- In a medium bowl, combine the sugars, spices, butter and flour. The mixture will be clumpy and moist. Set it aside.
To Make the Cake:
- In a medium bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, cardamom and salt. In the bowl of a stand-up mixer, with the paddle attachment, add the butter and sugars; beat until light and fluffy, about 3 minutes. Add the eggs and beat until incorporated. Next, add the yogurt and vanilla. Add the dry ingredients, in two batches, until barely combined.
- Pour the batter into the prepared baking pan, smoothing out the top so it’s nice and even. Add the blueberries to the top and spread them out so they’re in one even layer. Top the blueberries with the streusel topping. Transfer to the oven to bake for 40 to 45 minutes, until a skewer comes out clean when inserted into the center.
Equipments used:
Notes
- Equipment:
- Stand Up Mixer | Measuring Spoons | Silicone Spatula | Stainless Steel Bowls | Measuring Cups | Kitchen Towels | 9x9-Inch Baking Pan |
- Use full fat dairy! I use greek yogurt in this recipe but you could also use sour cream. Just make sure that it’s full fat or as close as you can get to that, it’s what gives this coffee cake that classic tight crumb.
- Use whatever berries you want. I used blueberries but raspberries and blackberries would also be good! Just make sure it’s a nice single layer as too much would lead to extra juices.
- Parchment Sling! The parchment sling with the pan is very important, it allows you to lift out the cake of the pan for easy presentation and serving.
- To Freeze: I like to do it in individual pieces so you can thaw and eat a little bit at a time. Just cut up the cooled cake, wrap each piece in a couple layers of plastic wrap then place in a zip-top bag and place in the freezer. It’ll keep for up to 3 months. When you’re ready to eat just let it thaw on the counter and eat immediately.
Nutrition Information
Show Details
Calories
340kcal
(17%)
Carbohydrates
43g
(14%)
Protein
3g
(6%)
Fat
34g
(52%)
Saturated Fat
21g
(105%)
Cholesterol
34mg
(11%)
Sodium
30mg
(1%)
Potassium
35mg
(1%)
Fiber
21g
(84%)
Sugar
2g
(4%)
Vitamin A
43IU
(1%)
Calcium
89mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Calories | 340kcal | 17% |
| Carbohydrates | 43g | 14% |
| Protein | 3g | 6% |
| Fat | 34g | 52% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 34mg | 11% |
| Sodium | 30mg | 1% |
| Potassium | 35mg | 1% |
| Fiber | 21g | 84% |
| Sugar | 2g | 4% |
| Vitamin A | 43IU | 1% |
| Calcium | 89mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
Other Recipes
You'll Also Love
