Blueberry Coffee Cake
Ingredients
For the Streusel:
- 1 cup all-purpose flour 127 grams
- 1/3 cup granulated sugar 63 grams
- 1/3 cup brown sugar 73 grams
- 1/2 cup unsalted butter softened (113 grams)
For the Blueberries:
- 1 1/2 cups blueberries fresh or frozen (285 grams)
- 2 teaspoons all-purpose flour
For the Coffee Cake:
- 2 cups all-purpose flour 254 grams
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 6 tablespoons unsalted butter softened (85 grams)
- 2 tablespoons vegetable oil 30 ml
- 1 cup granulated sugar 200 grams
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup sour cream 245 grams
For the Glaze:
- 1/4 cup cream cheese at room temperature (56 grams)
- 1 tablespoon unsalted butter 14 grams
- 1/4 cup powdered sugar 31 grams
- 1-3 tablespoons milk
Instructions
For the Streusel:
- Combine the flour, granulated sugar, and brown sugar in a bowl.
- Cut in the butter until crumbly. Pop it in the fridge while you prep the rest.
For the Blueberries:
- Toss the blueberries with flour in a bowl and set aside.
For the Coffee Cake:
- Preheat your oven to 350ºF.
- Line your cake pan with parchment paper and give it a spritz of oil.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, beat together the butter, oil, and sugar until creamy. Then, mix in the eggs, vanilla, and sour cream.
- Gently fold in the flour mixture.
- Spread a third of the batter in the pan, then mix the remaining batter with half of the blueberries.
- Pour the batter into the pan, top with the rest of the blueberries, and sprinkle on the streusel.
- Bake for 55 to 65 minutes, until golden and a toothpick comes out clean.
For the Glaze:
- Beat together the cream cheese, butter, powdered sugar, and 1 tablespoon of milk until smooth. Add more milk if needed to reach your desired consistency.
Notes
Storage:
- Keep your cake in an airtight container at room temp for up to 2 days, or in the fridge for up to 5 days.
- If you’ve glazed it, store it in the fridge.
- Want to freeze it? Wrap it up well and it’ll last for 1-2 months.
- Try different berries if you like—strawberries, raspberries, even cherries!
- Yogurt can sub in for sour cream if you’re in a pinch.
- Want a lemony twist? Use lemon juice and zest in your glaze!