Blueberry Coffee Cake Recipe
Blueberry coffee cake is a delightful fusion of rich, buttery cake and the bright burst of fresh blueberries, crowned with a golden, crumbly streusel topping. This cake is not only a perfect companion for your morning coffee but also a versatile treat that can be enjoyed any time of the day. The soft, tender crumb of the cake, combined with the sweet, slightly tart blueberries and the crunchy texture of the streusel, creates a symphony of flavors and textures that is sure to please everyone.
Ingredients Breakdown
The magic of this blueberry coffee cake lies in the thoughtful balance of its ingredients, each playing a crucial role in creating the final masterpiece.
Essential Ingredients for the Cake
Eggs, butter, and sugar form the backbone of this cake, providing structure, moisture, and sweetness. The addition of vanilla extract lends a subtle depth of flavor, while the lemon zest introduces a bright, zesty note that beautifully complements the sweetness of the blueberries. Fresh blueberries are the star of the show, adding juicy bursts of flavor with every bite. The flour and baking powder ensure the cake rises to a light, fluffy texture, while a touch of salt enhances the overall flavor profile.
Creating the Perfect Streusel Topping
The streusel topping is what elevates this coffee cake to the next level. A combination of light brown sugar, flour, cinnamon, and a pinch of salt creates a sweet, spiced crumble that contrasts wonderfully with the soft cake beneath. The cold, unsalted butter is the key to achieving that perfect crumbly texture. As the cake bakes, the streusel crisps up, adding a delightful crunch to each bite.
Step-by-Step Instructions
Creating this blueberry coffee cake is a simple yet rewarding process, with each step contributing to the delicious final product.
Preparing the Streusel Topping
Begin by preparing the streusel topping, which will add a delightful crunchy contrast to the soft cake. In a small bowl, combine the brown sugar, flour, cinnamon, and salt. Ensure the brown sugar is free of clumps, as this will help in achieving an even crumble. Using your fingers, gently work the cold butter into the dry ingredients until the mixture resembles coarse crumbs. This process may take a few minutes, but the result is worth it—a perfectly crumbly streusel that will bake to a crisp, golden finish. Once prepared, place the streusel in the refrigerator to keep it cold until ready to use.
Mixing the Cake Batter
Next, preheat your oven to 375°F and prepare a 9-inch square baking pan by greasing it with butter or nonstick spray. In a medium bowl, whisk together the flour, baking powder, and salt—this ensures the leavening agent is evenly distributed. In a separate large mixing bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy, which should take about 2 minutes. This step is crucial for incorporating air into the batter, resulting in a light and tender cake. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and lemon zest, which will infuse the batter with fragrant flavors. Gradually add the flour mixture to the creamed butter, alternating with the milk, mixing on low speed just until combined. Finally, gently fold in the blueberries with a spatula, being careful not to over-mix, which could cause the berries to burst and the batter to turn blue.
Baking the Cake to Perfection
Transfer the batter into the prepared pan, spreading it evenly to ensure a uniform bake. Sprinkle the chilled streusel topping over the batter in an even layer. Bake in the preheated oven for 40 to 45 minutes, or until the edges turn golden brown and a toothpick inserted into the center comes out clean. The key to a perfect coffee cake is baking it just until it’s set—overbaking can result in a dry texture. Once done, allow the cake to cool in the pan on a wire rack for about 20 minutes before serving. This cooling period allows the flavors to meld and makes slicing easier.
Recipe Tips & Frequently Asked Questions
Choosing Fresh or Frozen Blueberries:
Fresh blueberries are ideal for this recipe as they retain their shape and juiciness. However, if you use frozen blueberries, add them directly from the freezer to prevent the batter from turning blue.
Ensuring a Light and Fluffy Cake:
To achieve a light, airy texture, avoid over-mixing the batter once the flour is added. Over-mixing can lead to a dense cake.
Making the Streusel Extra Crumbly:
The secret to a perfect streusel is working with cold butter. This ensures the topping remains crumbly and does not melt into the cake during baking.
Can I Use Other Types of Berries?:
Yes, you can substitute blueberries with other berries such as raspberries or blackberries. However, keep in mind that this may alter the flavor and texture of the cake slightly.
How Should I Store the Cake?:
Store the cake at room temperature, wrapped in foil or plastic wrap, to maintain its moisture. It will stay fresh for a few days.
Can I Make This Cake Ahead of Time?:
Absolutely! This cake can be made a day in advance. To keep it fresh, wrap it tightly in plastic wrap or foil and store at room temperature. You can also freeze the cake for up to 3 months.
Serving and Storage
Best Practices for Serving
Blueberry coffee cake is best served slightly warm or at room temperature, allowing the flavors to shine. For a clean presentation, use a sharp knife to slice the cake, wiping the blade between cuts to prevent the crumbly topping from scattering. This cake pairs wonderfully with a morning cup of coffee or as a mid-afternoon treat.
Storage and Freezing Tips
If you have leftovers, store the cake wrapped in foil or plastic wrap at room temperature, where it will stay moist for a few days. To freeze, allow the cake to cool completely, then double-wrap it securely with aluminum foil or plastic wrap, or place it in a heavy-duty freezer bag. When you’re ready to enjoy it, thaw the cake overnight on the countertop, and it will taste just as fresh as the day it was baked.
Blueberry coffee cake is a simple yet delightful treat that brings together the comforting flavors of buttery cake, sweet blueberries, and a crunchy streusel topping. Whether you’re enjoying it with your morning coffee or as a sweet snack, this cake is sure to become a favorite. With its ease of preparation and delicious results, there’s no reason not to try this recipe for yourself.
Ingredients
For the Cake
2 large eggs
1½ teaspoons vanilla extract
1 stick (½ cup) unsalted butter, softened
¾ cup granulated sugar
2 cups fresh blueberries (frozen may be used but do not defrost)
½ cup milk
2 cups all-purpose flour, spooned into measuring cup and leveled-off
1 teaspoon packed lemon zest, from 1 lemon
2 teaspoons baking powder
½ teaspoon salt
For the Streusel Topping
6 tablespoons packed light brown sugar
½ cup all-purpose flour, spooned into measuring cup and leveled-off
¼ teaspoon salt
1 teaspoon ground cinnamon
4 tablespoons unsalted butter, cold, cut into ½-inch chunks
Instructions
Begin by preparing the streusel topping. In a small bowl, mix together the brown sugar, flour, cinnamon, and salt until the sugar is free of clumps. Using your fingertips, work in the cold butter until the mixture forms a crumbly texture. Place the streusel in the refrigerator until needed.
Preheat your oven to 375°F, positioning the rack in the center. Grease a 9-inch square baking pan with butter or a nonstick spray for easy release.
In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside for later use.
In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until the mixture is smooth and fluffy, which should take about 2 minutes. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and lemon zest to enhance the flavor.
Gradually add the flour mixture to the creamed butter, alternating with the milk, mixing on low speed until just combined. Gently fold in the blueberries, being careful not to over-mix the batter.
Pour the batter into the prepared pan, spreading it out evenly. Sprinkle the chilled streusel topping over the batter in an even layer. Bake for 40 to 45 minutes, or until the edges turn golden brown and a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan on a wire rack for about 20 minutes before serving.
This cake is best enjoyed fresh, on the day it’s made. However, it will stay moist for a few days if wrapped in foil and kept at room temperature. To freeze, allow the cake to cool completely, then wrap it securely in two layers of aluminum foil or plastic wrap, or place it in a heavy-duty freezer bag. The cake can be frozen for up to 3 months. To serve, thaw it overnight on the countertop.
Blueberry Coffee Cake Recipe
Ingredients
For the Cake
- 2 large eggs
- 1½ teaspoons vanilla extract
- 1 stick ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 cups fresh blueberries frozen may be used but do not defrost
- ½ cup milk
- 2 cups all-purpose flour spooned into measuring cup and leveled-off
- 1 teaspoon packed lemon zest from 1 lemon
- 2 teaspoons baking powder
- ½ teaspoon salt
For the Streusel Topping
- 6 tablespoons packed light brown sugar
- ½ cup all-purpose flour spooned into measuring cup and leveled-off
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 4 tablespoons unsalted butter cold, cut into ½-inch chunks
Instructions
- Begin by preparing the streusel topping. In a small bowl, mix together the brown sugar, flour, cinnamon, and salt until the sugar is free of clumps. Using your fingertips, work in the cold butter until the mixture forms a crumbly texture. Place the streusel in the refrigerator until needed.
- Preheat your oven to 375°F, positioning the rack in the center. Grease a 9-inch square baking pan with butter or a nonstick spray for easy release.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside for later use.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until the mixture is smooth and fluffy, which should take about 2 minutes. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and lemon zest to enhance the flavor.
- Gradually add the flour mixture to the creamed butter, alternating with the milk, mixing on low speed until just combined. Gently fold in the blueberries, being careful not to over-mix the batter.
- Pour the batter into the prepared pan, spreading it out evenly. Sprinkle the chilled streusel topping over the batter in an even layer. Bake for 40 to 45 minutes, or until the edges turn golden brown and a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan on a wire rack for about 20 minutes before serving.
- This cake is best enjoyed fresh, on the day it’s made. However, it will stay moist for a few days if wrapped in foil and kept at room temperature. To freeze, allow the cake to cool completely, then wrap it securely in two layers of aluminum foil or plastic wrap, or place it in a heavy-duty freezer bag. The cake can be frozen for up to 3 months. To serve, thaw it overnight on the countertop.