Description
A delightful Blueberry Streusel Coffee Cake, featuring soft, fluffy cake, juicy blueberries, and a crunchy streusel topping perfect for breakfast or an afternoon treat.
Ingredients
- 1.5 cups All-purpose flour
- 1/2 cup Packed brown sugar
- 3/4 tsp Ground cinnamon
- 1/4 cup Unsalted butter, melted
- Pinch of salt to taste
- 1 1/4 tsp Baking powder
- 1/2 cup Sugar
- 6 tbsp Unsalted butter, room temperature
- 1/4 cup Sour cream
- 1/4 cup Milk
- 1 Large egg
- 1 tsp Vanilla extract
- 1 1/4 cups Blueberries
- 3/4 cup Powdered sugar
- 1-2 tbsp Milk for glaze
- 1/4 tsp Vanilla extract for glaze
Instructions
- Preheat oven to 350°F. Prepare a 9-inch cake pan with parchment paper and grease the sides.
- Mix 1/2 cup flour, brown sugar, cinnamon, melted butter, and salt in a bowl until crumbly and set aside.
- Combine 1 cup flour, baking powder, and salt in another bowl.
- Beat sugar and room temperature butter in a large mixer bowl until fluffy.
- Mix in sour cream, then milk, egg, and vanilla until combined.
- Fold in the dry ingredients until just combined.
- Spread half the batter into the pan.
- Sprinkle half of the streusel and blueberries over the batter.
- Spoon the remaining batter on top and smooth out.
- Top with remaining streusel and blueberries.
- Bake for 32-38 minutes until a toothpick comes out clean.
- Cool the cake for 20 minutes in the pan, then transfer to a rack.
- Combine powdered sugar, milk, and vanilla in a bowl for the glaze until smooth; drizzle over the cooled cake.
Notes
Use fresh blueberries for the best flavor and texture. Ensure all ingredients are at room temperature for better mixing.
- Prep Time: 20 minutes
- Cook Time: 38 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American