Description
A delicious treat that combines the rich, buttery flavor of cake with tart, fresh blueberries and a crunchy streusel topping.
Ingredients
- 1/2 cup (65g) All-purpose flour
- 1/2 cup (112g) Packed brown sugar
- 3/4 tsp Ground cinnamon
- 1/4 cup (56g) Unsalted butter, melted
- Pinch of salt
- 1 cup (130g) All-purpose flour
- 1 1/4 tsp Baking powder
- 1/4 tsp Salt
- 1/2 cup (104g) Sugar
- 6 tbsp (84g) Unsalted butter, room temperature
- 1/4 cup (58g) Sour cream
- 1/4 cup (60ml) Milk
- 1 Large egg
- 1 tsp Vanilla extract
- 1 1/4 cups Blueberries
- 3/4 cup (86g) Powdered sugar
- 1-2 tbsp (15-30ml) Milk
- 1/4 tsp Vanilla extract
Instructions
- Preheat oven to 350 degrees. Prepare a 9-inch cake pan with a circle of parchment paper in the bottom and grease the sides.
- To prepare the streusel, add flour, brown sugar, cinnamon, melted butter, and salt to a medium-sized bowl. Mix with a fork until all ingredients are incorporated and crumbly. Set aside.
- To make the cake batter, combine the flour, baking powder, and salt in a medium-sized bowl and set aside.
- Add sugar and room-temperature butter to a large mixer bowl. Beat together until light in color and fluffy, about 3-4 minutes.
- Add sour cream and mix just until well combined.
- Add milk and mix just until well combined.
- Add egg and vanilla extract, then mix just until well combined.
- Add the dry ingredients to the batter and mix until well combined.
- Spread half of the cake batter into the bottom of the cake pan.
- Sprinkle about half of the streusel mixture evenly over the cake batter, then add half of the blueberries.
- Drop spoonfuls of the remaining cake batter over the streusel and blueberries, then carefully spread into an even layer.
- Sprinkle the remaining streusel and blueberries over the top of the cake batter.
- Bake for 32-38 minutes, or until a toothpick inserted comes out with a few crumbs.
- Remove the cake from the oven and allow to cool in the pan for about 20 minutes.
- To make the glaze, combine powdered sugar, milk, and vanilla extract in a small bowl. Whisk until smooth.
- Drizzle the glaze over the coffee cake and sprinkle a few more blueberries on top, then serve.
Notes
Ensure your butter, egg, and sour cream are at room temperature before mixing. Avoid overmixing to keep the cake light and fluffy.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American