Breakfast

Blueberry Coffee Cake

This Blueberry Streusel Coffee Cake is the perfect breakfast or snack. It’s wonderfully moist and rich with cinnamon and fresh blueberries. To begin, make the streusel topping by combining the brown sugar, flour, cinnamon, and salt in a small bowl. Using your fingers, mix until no lumps of brown sugar remain, then add the cold butter. Rub in the butter with your fingertips until the mixture reaches a crumbly state.

Refrigerate until ready to use. Next, whisk together the flour, baking powder and salt then set aside. In the bowl of an electric mixer, beat the butter and granulated sugar until creamy, about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition.

Beat in the vanilla extract and lemon zest then gradually add the flour mixture, alternating with the milk, beating on low speed to combine. Add the berries to the batter then fold gently with a spatula until evenly distributed. Do not over-mix. Transfer the batter to the prepared pan and spread evenly. Sprinkle the streusel topping evenly over the batter.

Bake for 40 to 45 minutes, until golden brown around the edges and a cake tester, comes out clean. Let cool in the pan on a rack for about 20 minutes, then serve right from the pan. Enjoy!

Ingredients;

For the streusel topping;

  • 6 tablespoons packed light brown sugar
  • 1/2 cup all-purpose flour, spooned into measuring cup and levelled-off
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter, cold, cut into 1/2-inch chunks

For the cake;

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1-1/2 teaspoons vanilla extract
  • 1 teaspoon packed lemon zest, from 1 lemon
  • 1/2 cup milk
  • 2 cups fresh blueberries

Instructions;

  1. Make the streusel topping: Combine the brown sugar, flour, cinnamon, and salt in a small bowl.
  2. Using your fingers, mix until no lumps of brown sugar remain.
  3. Rub in the butter with your fingertips until it reaches a crumbly state.
  4. Refrigerate until ready to use.
  5. Preheat the oven to 375°F and set an oven rack in the middle position.
  6. Grease a 9-inch square pan with butter or nonstick cooking spray.
  7. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
  8. In the bowl of an electric mixer, beat the butter and granulated sugar until creamy, about 2 minutes.
  9. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition.
  10. Beat in the vanilla extract and lemon zest.
  11. Gradually add the flour mixture, alternating with the milk, beating on low speed to combine.
  12. Add the berries to the batter and fold gently with a spatula until evenly distributed. Do not over-mix.
  13. Transfer the batter to the prepared pan and spread evenly. Sprinkle the streusel topping evenly over the batter.
  14. Bake for 40 to 45 minutes, until golden brown around the edges and a cake tester, comes out clean.
  15. Let cool in the pan on a rack for about 20 minutes, then serve right from the pan.

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