A couple of weeks ago I had some blueberries that were so beautiful that I didn’t want to see them even begin to shrivel in my refrigerator so I made this blueberry coffee cake. I shared some the next day with friends and a couple days later I guess it was still in one’s mind, and a request for the recipe was made. So here it is.
This cake turns out light enough to not be heavy, but moist enough to satisfy. Sweet enough to be a treat, but not so sweet to be rich.
If you want to lower on sugar and fat, you can decrease the streusel topping, perhaps by half depending on what you are baking in and it will still be excellent. And I guess if you want to raise the sugar and fat feel free to double the streusel and make it a crust on the bottom and top. I never tried that, but I’m pretty sure my kids would like it, since mostly they just the streusel it off the top and don’t eat the cake, and I know that is not an original way to eat coffee cake.
You can bake this as muffins, just adjust/ decrease the baking time.
Blueberry Coffee Cake
- 6 tbsp butter
- 3/4 cup packed brown sugar
- 1/2 cup all purpose flour
- 1 teaspoon cinnamon
- 1/2 cup (8 tbsp) butter, softened
- 1 cup white sugar
- 1 egg
- 3 tsp vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 tsp salt
- 1/2 cup milk
- ~1 1/2 cups fresh blueberries (1 pint, less a couple handfuls eaten fresh), washed, stemmed, picked over and then rolled in 2 tbsp flour
- Preheat the oven to 350 degrees Fahrenheit. Grease and flour an 8×8 inch square baking pan.
- Make the Streusel Topping by combining the Streusel Topping ingredients (butter, brown sugar, flour and cinnamon) in a small bowl. I started mixing with a fork to mash and ended up using my hands, pinching it together. The result will be well combined by lumpy. Set aside preferably somewhere not too close to the edge of the counter if little passersby are around, they’ll pass by and taste/eat the whole thing on ya.
- For the cake batter: in a stand mixer (or with a mixer), whip the butter and sugar until light and fluffy. Add the egg and vanilla and beat. In a separate bowl mix together the flour, baking powder and salt. With the mixture achurning on low, pour ~1/3rd of the flour mixture into the butter mixture, allow to mix, add 1/2 of the milk, followed by 1/3rd of the flour, the other 1/2 of the milk and the last of the flour. Mix until uniform.
- Do your best to smooth 1/2 of the cake batter into the bottom of the prepared pan. Layer on the flour covered blueberries. Smooth the rest of the cake batter over the top of the blueberries. Crumble the streusel over the top.
- Bake for 50-6o minutes, or until a toothpick inserted into the cakey part comes out fairly clean (it might be wet if you stick it in a blueberry). Allow to cool on a rack, or eat warm.