Blueberry Streusel Coffee Cake
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
48 mins
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Additional Time
32 mins
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Total Time
1 hr 30 mins
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Servings
9
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Calories
369 kcal
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Course
Cake
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Cuisine
International
Blueberry Streusel Coffee Cake
Description
The cake batter blends all-purpose flour, sugar, baking powder, salt, egg, buttermilk, sour cream, vegetable oil, and vanilla to create a dense yet tender base. Incorporating fresh blueberries throughout adds moisture and tang. The streusel topping is made by fluffing together flour, granulated and brown sugars, salt, and melted butter until crumbly. Baking at 350°F in a foil-lined, prepared pan allows even cooking and a golden crust.
The texture contrasts the soft crumb of the cake with the crisp, sweet streusel. The use of sour cream and buttermilk adds richness and slight tang that complements the blueberries. Sprinkling extra blueberries on top before baking adds visual appeal and bursts of fruity flavor.
Serve this coffee cake sliced for breakfast, brunch, or snack alongside warm beverages. It keeps well stored airtight for several days at room temperature.
Ingredients
Streusel Topping
- ¾ cup all-purpose flour plus 1 to 2 tablespoons more if needed
- ¼ cup granulated sugar
- ¼ cup light brown sugar packed
- ½ teaspoon salt or to taste
- 6 tablespoons butter melted, unsalted
Cake
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoons salt or to taste
- 1 egg large
- ½ cup buttermilk
- ⅓ cup sour cream lite is okay (plain Greek yogurt may be substituted)
- ¼ cup canola oil or vegetable oil
- 2 teaspoons vanilla extract
- 1 cup blueberries plus 1/4 cup more for sprinkling on top if desired, fresh
Instructions
- Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
Streusel Topping:
- To a medium bowl, add 3/4 cup flour, sugars, salt, and stir with fork to combine.
- Drizzle in the melted butter and mix and fluff very lightly with a fork to combine until small marbles and pebbles form. You are not ‘stirring’, you are fluffing lightly and gently. If the dough is very wet and is not fluffing into small pebbles and marbles, add 1 to 2 additional tablespoons of flour; set aside.
Cake:
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt; set aside.
- In a separate small bowl, whisk together the egg, buttermilk, sour cream, oil, and vanilla.
- Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Small lumps will be present, don’t overmix or try to stir them smooth.
- Add 1 cup blueberries and stir to combine. Tip – If your blueberries are on the bigger side and/or you want to prevent some sinking, roll them lightly in flour before adding them to the batter.
- Turn batter out into prepared pan.
- Evenly sprinkle the topping and bake for about 45 to 50 minutes (start checking at 40 minutes), or until center is set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Since all fruit, pans, ovens, climates, etc. vary if your cake takes longer than 50 minutes to bake through, then bake as needed.
- Place pan on a wire rack and allow cake to cool before slicing and serving.
Notes
- Store coffee cake airtight at room temperature for up to five days to maintain freshness.
- Cake is adapted from a funfetti cake recipe; streusel adapted from a pumpkin crumb coffee cake for balance of flavors and textures.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 369kcal | 18% |
| Carbohydrates | 50g | 17% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 9g | 53% |
| Cholesterol | 47mg | 16% |
| Sodium | 390mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 31g | 62% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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