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Blueberry Coffee Cake

Course Breakfast, Dessert
Prep Time 30 minutes
Cook Time 1 hour
Servings 8

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.
Pro tips:
  • 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!