Get your morning started off right with a slice of Blueberry Coffee Cake!
What is your favorite movie? I’m talking that movie that you can watch a hundred times and still enjoy it. For me, it’s probably Gladiator. Or perhaps The Goonies. I remember when I saw Gladiator for the first time in the theater. It came out in 2000, so that was just a couple years ago. Ok, maybe more than a couple…but it feels like just a couple!
I remember the scene when the camera zoomed into the recreated version of Rome. I’m pretty sure I sat there with my mouth open. And got chills. I’ve always been a Roman history buff, so the chance to “visit” ancient Rome via the movie was incredible. (Regular readers might remember that I actually majored in Classical Studies in college and later taught Latin for several years.) Sure, some of the historical aspects of Gladiator weren’t entirely accurate, but that’s ok. I can still sit down and enjoy watching that movie.
Speaking of movie theaters, though, have you guys noticed that the tubs of popcorn and soda just seem to keep getting bigger and bigger? (And more and more expensive.) We rarely go out to the movies…especially now that Robbie is part of our family. But the one time a year that we do go, I’m always shocked at the amount of popcorn and soda you get. Not to mention the 10-pound box of gummy bears. I love some good buttered popcorn when watching a movie…but do I need a 2-gallon sized bucket of it? Nope.
With that said, if movie theaters sold over-sized blueberry muffins, then I think I might actually be on board with that. From my earliest childhood memories, I’ve always loved blueberry muffins. Especially the ‘bakery-style’ ones with the crumbled streusel on top. My mom would occasionally make blueberry muffins on the weekends, and those were always the best days! (And for the record, leftover blueberry muffins are just as good cold.)
I set out to make some blueberry muffins the other day, but then I decided to turn the whole thing into a Blueberry Coffee Cake instead. A large coffee cake covered with plenty of streusel topping. Coffee cakes are another favorite around here, and I’ve actually debated getting a coffee cake for my birthday instead of the traditional birthday cake. Hey, as long as it’s got a candle in it, it counts!
This Blueberry Coffee Cake took a bit longer to bake than it’s muffin cousins, but it’s so worth the wait. Just don’t pick off all the streusel topping while you’re waiting for it to cool. Not that I speak from past experience or anything…Enjoy!
Blueberry Coffee Cake
For the streusel:
- ¼ cup granulated sugar
- ⅓ cup brown sugar
- 1½ tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp salt
- ½ cup unsalted butter melted
- 1¾ cup all-purpose flour
For the Cake:
- 2½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1¼ cups granulated sugar
- ¼ cup brown sugar
- ¾ cup unsalted butter room temperature
- 3 large eggs room temperature
- 2 tsp vanilla extract
- 1 tsp lemon juice
- 1¼ cups sour cream
- 2½ cups frozen blueberries
For the Vanilla Glaze
- ⅔ cup powdered sugar
- 1 Tbsp milk
- ½ Tbsp unsalted butter melted
- 1 tsp vanilla extract
For the Streusel
- Using a medium bowl, add sugars, cinnamon, ginger and salt; stir until well combined.
- Add the melted butter; stir until well combined.
- Add the flour; stir until well combined. Set Streusel aside.
For the Cake
- Preheat oven to 350°F.
- Grease and flour (or spray with nonstick spray) a 9”x3” round cake pan. Set pan aside. (See note below.)
- In medium bowl, whisk together the flour, baking powder, baking soda and salt until well combined; set mixture aside.
- Using a countertop mixer, cream together the sugars and butter until light and fluffy (~2-3 minutes on medium speed).
- Add eggs, one at a time, mixing after each addition.
- Add vanilla, lemon juice and sour cream; mix on low speed until well combined.
- Add dry ingredients to the bowl and mix on low until just combined.
- Fold the frozen blueberries into the batter.
- Pour half of the batter into greased cake pan. Crumble half of the Streusel on top of batter. Pour remaining batter on top. Finally, crumble remaining Streusel on top of batter. (Tip: Leave some bigger chunks of Streusel on top!)
- Bake at 350°F for 45 minutes. Open oven and tent the top of the cake with a piece of tin foil to prevent the streusel from burning. Continue baking for another 55-60 minutes, or until a toothpick inserted into cake comes out mostly clean.
- Place cake on cooling rack for at least 30 minutes before slicing.
For the Vanilla Glaze
- Using a small bowl, whisk all Glaze ingredients together until smooth. Once cake has cooled completely, drizzle glaze on top.