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Blueberry Coffee Cake

Blueberry Coffee Cake

A rich and moist coffee cake filled with sweet blueberries and topped with a delightful streusel.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 minute
Course Dessert, Snack
Cuisine American
Servings 12 slices
Calories 280 kcal

Equipment

  • Mixing Bowls:
  • Baking Pan
  • Electric Mixer

Ingredients
  

  • 1 cup all-purpose flour for streusel topping
  • ⅓ cup granulated sugar for streusel topping
  • ⅓ cup brown sugar for streusel topping
  • ½ cup unsalted butter room temperature, for streusel topping
  • 1½ cups blueberries fresh or frozen
  • 2 tsp. all-purpose flour for tossing with blueberries
  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • ¼ tsp. baking soda
  • ¼ tsp. salt
  • ¼ tsp. ground cinnamon
  • 6 Tbsp. unsalted butter room temperature
  • 2 Tbsp. vegetable oil
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp. pure vanilla extract
  • 1 cup sour cream
  • ¼ cup cream cheese at room temperature
  • 1 Tbsp. unsalted butter for glaze
  • ¼ cup powdered sugar for glaze
  • 1-3 Tbsp. milk for glaze

Instructions
 

  • Prepare the streusel by mixing the flour, granulated sugar, brown sugar, and softened butter in a bowl until crumbly. Refrigerate while preparing the cake batter.
  • Toss the blueberries with 2 teaspoons of flour and set aside.
  • Preheat the oven to 350°F (175°C) and line a cake pan with parchment paper.
  • In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon.
  • In another bowl, cream the softened butter, vegetable oil, and granulated sugar until light and fluffy. Add eggs and vanilla, mixing until well combined.
  • Mix in the sour cream and cream cheese until smooth.
  • Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the blueberries.
  • Pour one-third of the batter into the prepared pan, then layer half of the blueberries, followed by more batter, and top with the remaining blueberries and streusel.
  • Bake for 55 to 65 minutes or until a toothpick comes out clean. Let cool in the pan for 30 minutes before transferring to a wire rack.
  • Prepare the glaze by whisking together butter, powdered sugar, and enough milk to achieve a drizzling consistency. Drizzle over the cooled cake.
  • Slice and serve your blueberry coffee cake!

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Notes

Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Keyword Blueberry, coffee cake