Blueberry Coffee Cake Recipe
Take a bite of our favorite Blueberry Coffee Cake recipe, where the tender, moist cake, sweet blueberries, and crisp streusel topping make the ultimate breakfast treat.
Servings: 9 servings
Ingredients
- 2 cups all purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- ¾ cup sour cream
- ½ cup vegetable oil (any neutral oil will work) or sub melted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
Streusel Topping
- ½ cup brown sugar packed
- ½ cup all-purpose flour
- 1 teaspoon cinnamon
- ¼ cup butter melted
Instructions
- Preheat the oven to 350 ℉. Line an 8×8 baking pan with parchment paper and set aside.
- In a small bowl, combine brown sugar, flour, cinnamon, and butter for the streusel topping. Mix until little balls form a crumble, then set aside.
- In a large mixing bowl, whisk together vegetable oil, eggs, sour cream, and vanilla extract. Whisk in granulated sugar until dissolved.
- Slowly mix in flour, baking powder, and salt until just combined. Fold in the blueberries.
- Pour half the batter into the baking pan then sprinkle half the streusel on top. Add the rest of the batter and then sprinkle the rest of the streusel on top.
- Bake for 45 minutes or until a knife comes out mostly clean.
Notes
Cream Cheese Glaze:
- 2 ounces cream cheese (4 tablespoons) at room temperature
- 1 tablespoon butter
- ¼ cup powdered sugar
- 1 to 3 tablespoons milk
To make the glaze, beat the cream cheese, butter, powdered sugar, and 1 tablespoon of milk using a hand mixer. Once the glaze is smooth, it’s ready. If the glaze is too thick, add the remaining milk to a consistency that you are able to drizzle over the cake.
Powdered Sugar Glaze: Combine 1 cup of powdered sugar, ½ teaspoon vanilla extract (use a clear extract if you want the icing white), and 1 tablespoon of milk and whisk until smooth (add additional milk as needed for consistency). note: almond extract is also delicious.
Lemon Glaze: To make a lemon glaze, use fresh lemon juice in place of milk and add lemon zest, if desired. The cream cheese or powdered sugar glaze recipes can be used.
STORAGE INSTRUCTIONS:
Storage: Store the cake in an airtight container at room temperature for 2-3 days or up to 5 days in the fridge. If you add a cream cheese glaze, you will need to refrigerate the coffee cake because of the cream cheese.
Once the cake has been stored in the fridge, it needs to come to room temperature before being served.
Freeze: Wrap it tightly with plastic wrap, and place it in an air-tight container or freezer bag. Store in the freezer for up to 1-2 months. Thaw in the fridge overnight, and let it come to room temperature before serving it.
Nutrition
Serving: 1serving | Calories: 328kcal | Carbohydrates: 56g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 412mg | Potassium: 114mg | Fiber: 2g | Sugar: 27g | Vitamin A: 325IU | Vitamin C: 3mg | Calcium: 96mg | Iron: 2mg
Find it online:
www.soulfullymade.com/blueberry-coffee-cake-recipe/