Description
A delightful coffee cake featuring a tender crumb infused with fresh blueberries and topped with a crunchy streusel, perfect for breakfast or an afternoon treat.
Ingredients
Scale
- For the Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 ½ cups fresh blueberries (or 1 cup frozen, thawed and drained)
- For the Streusel Topping:
- ½ cup all-purpose flour
- ½ cup packed brown sugar
- 1 teaspoon ground cinnamon
- ¼ cup unsalted butter, melted
- ¼ cup rolled oats (optional)
- For the Glaze (optional):
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a medium bowl, whisk together 2 cups of flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the sour cream to the mixture, mixing until well combined.
- Slowly add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
- Gently fold in the blueberries.
- In a separate bowl, combine ½ cup flour, brown sugar, cinnamon, and melted butter. Mix until crumbly. If desired, stir in rolled oats for added texture.
- Pour half of the cake batter into the prepared baking pan and smooth it out. Sprinkle half of the streusel topping over the batter.
- Then, spread the remaining batter on top and finish with the remaining streusel.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean (a few crumbs are okay).
- Allow the coffee cake to cool in the pan for about 10 minutes before transferring to a wire rack.
- For the glaze, mix powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.
- Slice the coffee cake and serve warm or at room temperature. Pair it with a hot cup of coffee for the perfect treat!
Notes
- For best results, ensure all dairy ingredients (butter, eggs, sour cream) are at room temperature before mixing.
- If using frozen blueberries, thaw them completely and drain any excess moisture to prevent the cake from becoming too wet.
- Do not overmix the batter after adding the dry ingredients; this can lead to a tough cake.
- The streusel topping can be customized with chopped nuts like pecans or walnuts.
- The glaze is optional but adds an extra touch of sweetness and visual appeal.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Category: Dessert, Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: Approximately 350-400 kcal (will vary based on exact ingredients and portion size)
- Sugar: Approximately 25-30g
- Sodium: Approximately 150-200mg
- Fat: Approximately 18-22g
- Saturated Fat: Approximately 10-12g
- Unsaturated Fat: Approximately 8-10g
- Trans Fat: Less than 1g
- Carbohydrates: Approximately 45-50g
- Fiber: Approximately 2-3g
- Protein: Approximately 4-5g
- Cholesterol: Approximately 70-80mg