Blueberry Coffee Cake

This soft blueberry coffee cake is a delightful dessert that perfectly balances flavor and texture, making it an excellent choice for any occasion. The cake is infused with plump, juicy blueberries that burst with flavor in every bite, providing a refreshing contrast to the soft crumb of the cake. The addition of a crunchy cinnamon streusel topping elevates the experience, adding a satisfying crunch that complements the moistness of the cake beneath. The flavor profile is carefully crafted to ensure that the sweetness of the blueberries and the cinnamon harmonizes with the cake, creating a balanced dessert that can be enjoyed at any time of day. Whether served as a comforting breakfast alongside a cup of coffee, a sweet afternoon snack, or a dessert after dinner, this blueberry coffee cake is versatile and satisfying.

Additionally, the cake can be made ahead of time, making it a convenient option for gatherings or busy mornings. The combination of flavors and textures, along with its ease of preparation, makes this soft blueberry coffee cake a beloved recipe that can be cherished by family and friends alike. Serve it warm, at room temperature, or even chilled, and watch as it becomes a favorite in your baking repertoire.

Servings: 12 to 16

Prep Time: 30 Minutes

Cook Time: 40 Minutes

Total Time: 1 Hour 10 Minutes

INGREDIENTS

FOR THE STREUSEL TOPPING

6 tablespoons coconut or maple sugar

½ cup all-purpose flour, spooned into measuring cup and leveled-off

1 teaspoon ground cinnamon

¼ teaspoon salt

4 tablespoons unsalted butter, cold, cut into ½-inch chunks

FOR THE CAKE

2 cups all-purpose flour, spooned into measuring cup and leveled-off

2 teaspoons baking powder

½ teaspoon salt

1 stick (½ cup) unsalted butter, softened

¾ cup granulated sugar

2 large eggs

1½ teaspoons vanilla extract

1 teaspoon packed lemon zest, from 1 lemon (the lemon zest is a must)

½ cup milk

2 cups fresh blueberries (frozen may be used but do not defrost) *Chef's Note

INSTRUCTIONS

1. Make the streusel topping: Combine the brown sugar, flour, cinnamon, and salt in a small bowl. Using your fingers, mix until no lumps of brown sugar remain. Rub in the butter with your fingertips until it reaches a crumbly state. Refrigerate until ready to use.

2. Preheat the oven to 375°F and set an oven rack in the middle position. Grease a 9-inch square pan with butter or nonstick cooking spray.

3. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

4. In the bowl of an electric mixer, beat the butter and granulated sugar until creamy, about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and lemon zest.

5. Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. Add the berries to the batter and fold gently with a spatula until evenly distributed. Do not over-mix.

6. Transfer the batter to the prepared pan and spread evenly. Sprinkle the streusel topping evenly over the batter. Bake for 40 to 45 minutes, until golden brown around the edges and a cake tester comes out clean. Let cool in the pan on a rack for about 20 minutes, then serve right from the pan.

7. This cake is best served on the day it is made. Leftovers will keep well for a few days wrapped in foil and stored at room temperature.

Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with waxed paper and aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.

*Chef's Note: To insure your the blueberries from sinking to the bottom of your bake, lightly toss them in flour and shake the excess off. This should keep your fruit suspended within the bake.

This recipe is reposted from Once Upon a Chef. The original recipe can be found here.