Blueberry Coffee Cake -

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Blueberry Coffee Cake

Get your morning started off right with a slice of Blueberry Coffee Cake!

Prep Time15

Cook Time1 45

Total Time2

Course: Breakfast, Brunch, Dessert

Cuisine: American

Keyword: blueberry, coffee cake

Servings: servings

Calories: 533kcal

Author: David

Ingredients

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

Instructions

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.

Notes

It’s important to use a deep cake pan for this cake. (I actually used a 9”x3” springform pan.) If you don’t have a deep pan, then you can split the batter into two smaller pans and reduce the overall baking time.

Nutrition