Blueberry Coffee Cake

5 from 13 votes

Blueberry Coffee Cake

Blueberry Coffee Cake is tender, moist, and bursting with blueberry flavor in every bite! Juicy blueberries are dotted throughout the tender cake, and it's topped with a thick layer of cinnamon streusel. Drizzle on a luscious blueberry glaze and watch this cake disappear off plates!

Prep Time20

Cook Time53

Total Time1 13

Course: Brunch, Dessert

Cuisine: Breakfast, Brunch

Keyword: Blueberry, Coffee Cake

Servings: slices

Author: Stephanie Simmons

Ingredients

For the Streusel Topping

1/3 cup salted butter, melted 75 grams
2/3 cup dark brown sugar, packed 145 grams
3/4 cup + 2 tbsp all-purpose flour, spooned & leveled 115 grams
3/4 tsp cinnamon
1/8 tsp salt

For the Cake

1/3 cup salted butter, melted 75 g
1/4 cup vegetable oil 58 mL
1/2 cup granulated sugar 105 g
1/3 cup + 1 tbsp light brown sugar, packed 85 g
2 large eggs, at room temperature
1/3 cup full fat sour cream, at room temperature 80 g
1 1/2 tsp vanilla extract
1 and 3/4 cups all-purpose flour, spooned & leveled 231 g - Reserve 2 tbsp for the berries
2 tsp baking powder 7 g
1/4 tsp baking soda
1/4 tsp salt
3/4 tsp cinnamon
1/2 cup milk 120 mL
1 and 3/4 cups blueberries, divided 251 grams

Blueberry Glaze

1/4 cup freeze dried blueberries
1/4 cup powdered sugar 29 grams
1-3 tbsp heavy cream
1/2 tsp vanilla extract

US Customary - Metric

Instructions

Prep: Preheat your oven to 350° F. Place a piece of parchment paper across the bottom of a 9-inch springform pan and then secure the sides. Spray the inside of the pan with nonstick spray. Rinse your blueberries and spread them on a clean kitchen towel to dry.
Make the Crumb Topping: Melt the butter in a small bowl. Stir in the brown sugar, flour, cinnamon, and salt until a crumbly mixture forms. Pop this in the fridge.
1/3 cup salted butter, melted, 2/3 cup dark brown sugar, packed, 3/4 cup + 2 tbsp all-purpose flour, spooned & leveled, 3/4 tsp cinnamon , 1/8 tsp salt
Start the Cake Batter: Melt the butter in a large mixing bowl. Whisk in the vegetable oil, then the sugars, and then the eggs. Whisk in the sour cream and vanilla. Measure your flour, and leave two tablespoons behind – this is for tossing the blueberries in.
1/3 cup salted butter, melted, 1/4 cup vegetable oil, 1/2 cup granulated sugar , 1/3 cup + 1 tbsp light brown sugar, packed, 2 large eggs, at room temperature , 1/3 cup full fat sour cream, at room temperature , 1 1/2 tsp vanilla extract
Finish Making the Batter: Add the dry ingredients to the wet, and gently fold in with a spatula until halfway combined, then pour in the milk and continue folding everything together until just combined. Toss the blueberries with the 2 tbsp of flour we set aside earlier, then reserve 1/3 cup of blueberries for the top of the cake. Gently fold in the rest of the berries and any excess flour that didn't stick to the blueberries into the batter.
1 and 3/4 cups all-purpose flour, spooned & leveled, 2 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt, 3/4 tsp cinnamon, 1/2 cup milk, 1 and 3/4 cups blueberries, divided
Assemble the Cake: Pour the batter into your prepared pan. Sprinkle the reserved 1/3 cup of blueberries on top of the batter. Sprinkle on the streusel, breaking up the pieces to be no larger than blueberry size as needed.
Bake: Bake the cake for 48 to 55 minutes. A toothpick inserted into the center should have moist crumbs - not wet batter. Make the glaze here (see step below). Let the cake cool in the pan for 15-20 minutes, then release the sides and drizzle on the glaze. Place the cake on a cooling rack to cool for 30-40 more minutes before slicing and serving.
Make the Glaze: Pulse the freeze dried blueberries in your food processor until you have a fine powder. Scrape this well into a small bowl, then whisk in remaining glaze ingredients, thinning with heavy cream as needed.
1/4 cup freeze dried blueberries, 1/4 cup powdered sugar , 1-3 tbsp heavy cream, 1/2 tsp vanilla extract
Serve + Store: This is best fresh from the oven, but cooled leftovers can be stored in an airtight container in the fridge for 2-3 days. (It can stay at room temperature if you left off the glaze.)

Nutrition