Description

This Blueberry Coffee Cake features fresh blueberries, a buttery cinnamon streusel topping, and a tender crumb, making it the ideal dish for brunch or dessert.

Ingredients

Scale

3 cups (510 g) fresh blueberries
3/4 cup (168 g) unsalted butter, softened
1 cup (200 g) granulated white sugar
1 cup (220 g) light brown sugar, packed
3 cups (375 g) all-purpose flour, spooned and leveled
3/4 tsp salt
2 tbsp (28 g) unsalted butter, softened
1/2 cup (110 g) light brown sugar, packed
2 tsp cinnamon
1 tsp baking soda
1 cup (240 ml) buttermilk, at room temperature
1 egg, at room temperature
1 tbsp vanilla
1 cup (130 g) powdered sugar
3–5 tsp whole milk

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350℉ (175 ℃). Grease a 9×9in pan and line it with parchment paper.
In a medium bowl, toss 2 1/4 cups (382 g) blueberries with 1 tbsp (8 g) flour, setting aside for later use. Reserve the remaining 3/4 cup (128 g) for topping.
In a large bowl, cream together the larger portion of butter, granulated sugar, and brown sugar using an electric mixer.
Combine flour and salt with the creamed mixture at low speed until crumb-like.
Remove 3/4 cup (125 g) of the mixture to a small bowl, then mix in the smaller portion of butter, brown sugar, and cinnamon until well combined, resembling large clumps. Set aside for streusel.
Mix baking soda into buttermilk until dissolved, using a large enough measuring cup.
Combine the buttermilk mixture, egg, and vanilla into the larger bowl, mixing on medium speed until fully combined.
Gently fold in the larger portion of blueberries with a rubber spatula.
Pour the batter into the prepared pan, spreading it evenly.
Top with reserved blueberries and the streusel mixture.
Bake for 70-80 minutes, until a toothpick comes out clean from the center.
Allow the cake to cool in the pan for 30 minutes, then transfer to a wire rack to cool completely.
Mix powdered sugar and milk until pourable, adjusting consistency as needed.
Drizzle icing over the cooled cake and cut into 16 slices before serving.

Notes

Ensure the blueberries are dry before using them to prevent excess moisture in the batter.
You can substitute regular milk for buttermilk, using 1 cup of milk mixed with 1 tbsp of vinegar as a substitute.
Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 17 g
Sodium: 150 mg
Fat: 11 g
Saturated Fat: 6 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 40 mg