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Blueberry Coffee Cake Recipe

Blueberry Coffee Cake

Rahat
This Blueberry Coffee Cake is a delightful treat that combines juicy blueberries with a tender, buttery crumb for the perfect balance of sweet and tart. With 24 generous servings, it’s ideal for sharing with family, friends, or even as a thoughtful homemade gift.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings 24 pieces
Calories 296 kcal

Ingredients
  

  • ½ cup unsalted butter softened
  • 8 oz cream cheese softened (use full-fat, brick-style cream cheese)
  • 1 ¼ cup granulated sugar
  • ¼ cup light brown sugar tightly packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 Tablespoon cornstarch
  • ¾ teaspoon salt
  • ½ cup buttermilk ¹
  • 2 ¼ cup blueberries ²

Streusel Topping

  • 1 ⅓ cup all-purpose flour
  • 1 cup + 2 Tablespoons light brown sugar firmly packed
  • 3 Tablespoons granulated sugar
  • ¼ teaspoons salt
  • 10 Tablespoons unsalted butter melted and cooled until no longer hot to the touch

Instructions
 

  • Preheat oven to 350F (175C) and lightly grease and flour a 13×9 baking pan.⁴
  • Combine butter, cream cheese, and sugars and use an electric mixer (or a stand mixer) to cream together ingredients until well-combined, light, and fluffy.½ cup (113 g) unsalted butter, 8 oz (226 g) cream cheese, 1 ¼ cup (250 g) granulated sugar, ¼ cup (50 g) light brown sugar
  • Add eggs and vanilla extract and beat on medium-low speed until combined, pausing to scrape the sides and bottom of the bowl.2 large eggs, 1 teaspoon vanilla extract
  • In separate bowl whisk together flour, baking powder, cornstarch and salt.2 ½ cups (335 g) all-purpose flour, 2 teaspoons baking powder, 1 Tablespoon cornstarch, ¾ teaspoon salt
  • Add about ¼ of the flour mixture and stir on low speed until just combined. Add about ⅓ of the buttermilk and stir until combined. Continue to alternate adding flour and buttermilk until all are added and mixture is completely combined.½ cup (120 ml) buttermilk ¹
  • Use a spoon or spatula to stir in the blueberries.2 ¼ cup (330 g) blueberries²
  • Spread batter into prepared pan (batter will be thick) and prepare streusel, if using.Streusel
  • To make streusel, whisk together flour, sugars, and salt. Drizzle in melted butter and use a fork to stir/toss together until mixture is clumpy but combined (all the butter should be absorbed). Do not use butter that is too hot and do not over-mix or the mixture will be like a paste! It should be clumpy and crumbly.1 ⅓ cup (175 g) all-purpose flour, 1 cup + 2 Tablespoons (225 g) light brown sugar, 3 Tablespoons granulated sugar, ¼ teaspoons salt, 10 Tablespoons (140 g) unsalted butter
  • Sprinkle streusel evenly over batter.
  • Bake on 350F for 55-60 minutes or until a toothpick inserted in the center yields moist crumbs or no crumbs.
  • Allow to cool before cutting and serving.

Nutrition

Calories: 296kcalCarbohydrates: 43gProtein: 4gFat: 13gSaturated Fat: 8gCholesterol: 49mgSodium: 144mgPotassium: 113mgFiber: 1gSugar: 25gVitamin A: 429IUVitamin C: 1mgCalcium: 50mgIron: 1mg
Keyword baking, blueberry, breakfast, coffee cake, dessert
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