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blueberry coffee cake with brown sugar streusel dusted with powdered sugar and sliced with some one top of each other - blueberries and pink flowers thrown around
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Blueberry Coffee Cake Recipe

5 from 1 vote
prep 20 minutes
cook 45 minutes
Additional Time 1 hour
total 1 hour 55 minutes
Serves 24 slices
This blueberry coffee cake is soft and fluffy, and it's packed with fresh or frozen blueberries. Of course it's topped with a thick brown sugar streusel.
Author: Bernice Baran
Servings 24 slices

Equipment

Ingredients

  • 300 grams all-purpose flour, spooned and leveled
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 113 grams salted butter, melted
  • 250 grams granulated sugar
  • 3 large eggs, room temperature
  • 170 grams Greek Yogurt
  • 2 tsp pure vanilla extract
  • 180 mL heavy cream, room temperature
  • 250 grams wild frozen blueberries, or fresh blueberries

Streusel Topping

  • 170 grams salted butter, melted and cooled
  • 225 grams light brown sugar , lightly packed
  • 2 tsp cinnamon
  • 240 grams all-purpose flour, spooned and leveled

Method

  1. Preheat the oven to 350F (177C) and grease and line a 9x13 inch sheet pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
    300 grams all-purpose flour spooned and leveled, 1 Tbsp baking powder, 1/4 tsp salt, 1/2 tsp baking soda
  3. In a large bowl whisk together the melted butter and sugar until they’re well combined.
    113 grams salted butter melted, 250 grams granulated sugar
  4. Add in one egg and whisk until it’s well combined and has lightened in color, about 30 seconds. Repeat with the next two eggs, one at a time.
    3 large eggs room temperature
  5. Add in the Greek Yogurt and the vanilla extract and whisk until it’s completely smooth.
    170 grams Greek Yogurt, 2 tsp pure vanilla extract
  6. Add in the heavy whipping cream and whisk until it’s completely smooth.
    180 mL heavy cream room temperature
  7. Add in the dry ingredients and mix just until the last streak of flour is incorporated. 
  8. Toss the blueberries with the cornstarch and fold about 2/3-3/4 of them into the batter, just until they’re almost evenly distributed. Don't over-mix or you'll color the whole batter blue (if they're frozen).
    250 grams wild frozen blueberries or fresh blueberries
  9. Spread the batter into the prepared pan and sprinkle the rest of the blueberries on top of the batter and then prepare the streusel.
  10. Melt the butter just until it's mostly melted, not super hot. Mix in the sugar and cinnamon and whisk until it's completely combined.
    170 grams salted butter melted and cooled, 225 grams light brown sugar lightly packed, 2 tsp cinnamon
  11. Add the flour and use a fork to roughly mix in the flour, it should start to crumble. Don't over mix or you'll create a paste. If needed, add in 1-2 extra tablespoon of flour, if it's not crumbling as much as needed.
    240 grams all-purpose flour spooned and leveled
  12. Spread the streusel out on top of the batter and blueberries and bake for about 45 minutes, until the streusel has browned on top, feels crunch and springs back when you press on it. The streusel should no longer look wet at all.
  13. Remove from the oven and allow to cool for at least 30-60 minutes before serving. Top with a dusting of powdered sugar and/or fresh whipped cream or more fresh blueberries.

Notes

  1. don't increase the amount of blueberries in the recipe, it may be tempting but it makes the cake gummy and stodgy.

Nutrition

Serving: 1gCalories: 288kcalCarbohydrates: 39gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 55mgSodium: 192mgPotassium: 74mgFiber: 1gSugar: 21gVitamin A: 442IUVitamin C: 1mgCalcium: 62mgIron: 1mg
Course: Cakes
Cuisine: American
Keyword: blueberry cake, blueberry coffee cake, coffee cake