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Blueberry Streusel Coffee Cake

Close-up of a moist slice of Blueberry Streusel Coffee Cake showing bright yellow cake, dark blueberries, and a thick, crumbly streusel topping.
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A recipe for a moist blueberry cake topped with a generous, crunchy streusel layer, suitable for breakfast or brunch.

Ingredients

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  • 1 1/2 cups (190g) all-purpose flour for cake
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) milk
  • 1 cup (140g) fresh or frozen blueberries
  • 1 cup (125g) all-purpose flour for streusel
  • 1/2 cup (100g) packed light brown sugar for streusel
  • 1/2 teaspoon ground cinnamon for streusel
  • 1/4 teaspoon salt for streusel
  • 6 tablespoons (85g) cold unsalted butter, cut into small pieces for streusel

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or an 8×8 inch pan.
  2. Prepare the streusel: In a medium bowl, combine the flour, brown sugar, cinnamon, and salt for the streusel. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside in the refrigerator.
  3. Prepare the cake batter: In a medium bowl, whisk together the 1 1/2 cups of flour, baking powder, and salt.
  4. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  5. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Gently fold in the blueberries. If using frozen blueberries, do not thaw them first.
  8. Spread the batter evenly into the prepared pan.
  9. Sprinkle the chilled streusel topping evenly over the batter.
  10. Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
  11. Let the cake cool in the pan on a wire rack for at least 20 minutes before slicing and serving.

Notes

  • For a moister cake, ensure your butter and eggs are at room temperature before mixing.
  • If using frozen blueberries, toss them lightly with 1 teaspoon of flour before folding them into the batter to prevent sinking.
  • If the streusel browns too quickly during baking, loosely tent the cake with aluminum foil for the last 10 minutes of baking time.
  • Store leftovers tightly covered at room temperature for up to 3 days. Reheat individual slices briefly in the microwave if desired.

Nutrition

Find it online: https://flavorvista.com/blueberry-streusel-coffee-cake-recipe/