This blueberry streusel coffee cake is bursting with fresh blueberries. Deliciously moist, lightly sweet and a real treat for your morning or afternoon coffee. If you are trying to cut back on calories don’t even bother making this cake. My husband and I couldn’t stay away from it. We warned our daughter that she better have some before we ate it all.
Just the basic mix and bake. Cream the butter and sugar. Add the egg and vanilla. Toss the blueberries with 1/4 cup of the flour. Mix the remaining flour and dry ingredients together in a separate bowl. Add the dry mixture to the wet mixture, alternating with the buttermilk. Gently fold in the blueberries.
Spread the batter in your prepared pan. Mix the streusel topping ingredients and sprinkle on the top of the cake evenly. Bake, allow the cake to cool for at least 15 minutes. Loosen the edge of the cake from the pan with a thin knife, remove the sides of the pan.
Let cool before you indulge! I snagged a piece after 30 minutes. Actually, before I even took the photos for this post. It smelled so heavenly I didn’t even think about photos. Just poured me a cup of coffee and dug into that luscious blueberry streusel coffee cake.
This is a must try recipe! I can’t emphasize this enough. My husband claimed this cake should be available at all times. Although I agree, I can’t even begin to imagine how much weight we would gain!
- ½ cup flour
- ½ cup packed brown sugar
- ½ teaspoon cinnamon
- 4 tablespoons butter, melted
- Coffee cake:
- ½ cup unsalted butter, room temperature
- ¾ cup sugar
- 1 egg, room temperature
- 1 teaspoon vanilla
- 2 cups flour, divided (set aside ¼ cup of this to toss with the blueberries)
- 2 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 cups fresh blueberries
- ½ cup buttermilk
- Preheat the oven to 350ºF.
- Prepare a 9-inch round springform pan with non-stick spray and set aside.
- To prepare the streusel, add flour, brown sugar, cinnamon and melted butter to a medium sized bowl and mix with a fork until all ingredients are incorporated. Set aside.
- To make the cake batter, cream butter with the sugar until light and fluffy.
- Add the egg and vanilla and beat until combined.
- Toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder, and salt.
- Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
- Spread batter into the pan. Sprinkle batter with remaining tablespoon of sugar.
- Bake for 45 to 50 minutes until a toothpick inserted in the center comes out clean.
- Let cool at least 15 minutes before serving.
Recipe inspired by AlexandraCooks