Blueberries are some of my favorite fruit. They are so easy to snack and my kids absolutely love them. When my son was little, we used to roll them across the dinning room table just to make them fun to eat. Some days he still begs for us to roll his blueberries. Now, Emma begs for us to roll her blueberries.
Besides just snacking on them straight out of the refrigerator, this Blueberry Coffee Cake is a great way to use blueberries. In case I haven’t mentioned it before, I love coffee cake. I mean, what a great way to eat cake for breakfast. I’ll take any excuse to eat cake with my coffee for breakfast!
This Blueberry Coffee Cake is light and fluffy, loaded with blueberries (a whole 4 cups), not overly sweet and has a nice crumb top that is crunchy, sweet and buttery. Each bite is loaded with delicious blueberry goodness!
- For the Streusel:
- ½ cup flour
- ⅓ cup brown sugar, packed
- 2 tablespoons sugar
- ¼ teaspoon cinnamon
- pinch of salt
- 4 tablespoons butter, softened
- For the cake:
- 1½ cups flour
- 1½ teaspoons baking powder
- 10 tablespoons butter, softened
- ⅔ cup sugar
- ½ teaspoon salt
- ½ teaspoon lemon zest
- 1½ teaspoon vanilla
- 2 eggs
- 4 cups (20 ounces) blueberries
- For the streusel, mix together flour, brown sugar, sugar, cinnamon and salt in the bowl of a stand mixer until thoroughly mixed and there are no more large lumps. Add butter and mix well until mixture looks like wet sand. Transfer to a bowl and set aside.
- For the cake, preheat oven to 350 degrees F. Grease a round cake pan and set and set aside. Stir together the flour and baking powder in a large bowl and set aside. In the bowl of a stand mixer, beat the butter, sugar, salt and zest on medium speed until light and fluffy. Beat in vanilla until combined. Add eggs 1 at a time (the eggs will not fully incorporate). Slowly stir in the flour mixture on low speed until flour mixture is fully mixed (batter will be extremely thick). Add blueberries and gently fold in.
- Pour the batter into the cake pan and spread until evenly distributed. Add the streusel to the top of the cake by hand.
- Bake for 55 minutes or until cake is golden brown and toothpick comes out clean. Let cool completely.
Recipe Source: Cooks Illustrated via Laura’s Sweet Spot
Linked to: Buns in my Oven, Mom on Timeout and Weekend Potluck