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Blueberry Coffee Cake

Blueberry Coffee Cake Recipe

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 9 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2 cups (250 g) all-purpose flour, spooned and leveled
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 cup (115 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup (240 g) full-fat sour cream
  • 1 1/2 cups (225 g) fresh blueberries
  • 1/2 cup (100 g) packed light brown sugar
  • 1/2 cup (60 g) all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 3 tablespoons unsalted butter, melted
  • Tiny pinch of salt

Method
 

  1. Preheat the oven to 350°F (175°C) and butter an 8-inch square pan. Mix the brown sugar, 1/2 cup flour, cinnamon, melted butter, and a pinch of salt until clumpy.
  2. In a medium bowl, whisk together the 2 cups flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream the butter and granulated sugar until fluffy, about 2 minutes. Beat in the eggs one at a time, then the vanilla.
  4. Stir in the sour cream, then add the dry ingredients in two additions, mixing gently. Toss the blueberries with 1 tablespoon flour, then fold them in.
  5. Spread the batter in the pan, scatter the streusel on top without pressing. Bake 45 to 50 minutes until a toothpick comes out with a few moist crumbs.
  6. Cool in the pan for 15 minutes, then dust with powdered sugar if you like, slice, and serve warm or at room temperature.

Notes

If you use frozen blueberries, add 5 to 8 minutes to the bake time and do not thaw them. The cake slices best when it is just slightly warm.