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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

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. 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
  2. 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
  3. 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
  4. 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
  5. Add in the heavy whipping cream and whisk until it’s completely smooth.
    180 mL heavy cream room temperature
  6. Add in the dry ingredients and mix just until the last streak of flour is incorporated. 
  7. Toss the blueberries with the cornstarch and fold 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
  8. Preheat the oven to 350F (177C) and grease and line a 10 inch springform pan.
  9. Spread the batter into the prepared pan, sprinkle with a few more blueberries and 1-2 Tbsp of granulated sugar for a crispy muffin-like top.
  10. Bake for 45 minutes, until it's golden brown on top and a toothpick comes out clean. Remove from the oven and allow to cool for at least 30-60 minutes before serving. 
  11. 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 make 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