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Description
Moist and tender blueberry coffee cake bursting with fresh blueberries, topped with a buttery, crumbly streusel. This delightful American breakfast treat is perfect for brunch or as a comforting dessert, bringing together the sweet tang of blueberries with a rich, velvety texture.
Ingredients
Scale
- 10 tablespoons unsalted butter, softened (that’s 1 1/4 sticks), plus more for greasing the pan
- 3/4 cup granulated sugar
- 2 large eggs, brought to room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup plain Greek yogurt (or sour cream)
- 1 1/2 cups blueberries (approximately 12 ounces)
- 3/4 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 5 tablespoons cold butter, cubed
Instructions
- Begin by preheating your oven to 350°F. Grease a 9-inch springform pan and set it aside.
- In the bowl of a stand mixer fitted with the whisk attachment, combine the softened butter and granulated sugar. Start mixing at medium speed until well blended, then increase to high speed and continue for about 3 minutes until the mixture is light and creamy.
- Add the eggs and vanilla extract, then mix on high speed for an additional minute until the batter becomes creamy and fluffy.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually incorporate the flour mixture into the butter mixture in two parts, alternating with the Greek yogurt. Mix just until everything is combined after each addition, taking care not to overmix.
- Gently fold in the blueberries using a spatula, ensuring they remain mostly intact. Evenly spread the batter in the prepared pan.
- In a small bowl, mix the flour, packed brown sugar, cinnamon, and a pinch of salt. Add the cold, cubed butter and mix with your fingertips until the mixture resembles small, crumbly clumps. Evenly sprinkle the crumb topping over the batter.
- Bake for 1 hour, or until the top turns golden brown and a toothpick inserted in the center comes out clean. Allow the cake to rest in the springform pan for 15 minutes before transferring it to a cake plate. Serve warm or at room temperature.
Notes
TECHNIQUE TIP: To keep blueberries evenly distributed, use small to medium-sized berries, or coat larger ones lightly in flour.
STORAGE: Wrap the cooled cake in plastic wrap and store at room temperature for up to 2 days, or refrigerate up to 7 days in an airtight container.
SUBSTITUTION: Swap plain Greek yogurt for full-fat Greek yogurt or sour cream for a richer texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 353 kcal
- Sugar: 25 g
- Sodium: 202 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 49 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 66 mg
