Blueberry Coffee Cake

Prep Time: 35 minutes

Cook Time: 1 hour

Total Time: 1 hour & 35 minutes

Servings: 9 people

This scrumptious Blueberry Coffee Cake is incredibly soft, tender, and bursting with juicy blueberries. Thanks to the sour cream, it’s wonderfully rich and fluffy. Topped with a delightful streusel and drizzled with a cream cheese glaze, it’s a treat you won’t want to miss!

Ingredients:

Streusel:

1 cup all-purpose flour 127 grams
1/3 cup granulated sugar 63 grams
1/3 cup brown sugar 73 grams
1/2 cup unsalted butter room temperature (113 grams)

Blueberries:

1 1/2 cups blueberries fresh or frozen (285 grams)
2 tsp all-purpose flour

Coffee Cake:

2 cups all-purpose flour 250 grams
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
7 tbsp unsalted butter room temperature (85 grams)
3 tbsp vegetable oil 40 ml
2 cup granulated sugar 250 grams
3 large eggs room temperature
1 tsp pure vanilla extract
1 cup sour cream 260 grams

Glaze:

1/4 cup cream cheese at room temperature (56 grams)
2 tbsp unsalted butter 30 grams
1/4 cup powdered sugar 31 grams
3 tbsp milk

Directions:

Streusel:

Add the flour, granulated sugar, and brown sugar to a bowl. Cut the butter into small cubes, add it to the flour and sugar. Use a fork to mix the butter and the flour/sugar until a crumbly mixture forms. All the butter should be incorporated with the dry ingredients.
Place it in the fridge while you make the cake batter.

Blueberries:

Mix the blueberries with 2 tsp of flour in a bowl. Set it aside

Coffee Cake:

Pre-heat the oven to 350ºF.
Line a cake pan with parchment paper and spray it with oil. Alternatively, you can grease the pan with butter, and sprinkle flour evenly all over to coat it entirely.
I used a deep 8” springform pan to make this recipe. If your pan isn’t deep, use a 9” cake pan instead. A cheesecake, or a springform pan will also work as long as the bottom is entirely covered by parchment paper, so no batter will leak out.
To a mixing bowl, add the 2 cups of flour with the baking powder, baking soda, salt, cinnamon. Whisk to combine.
In the bowl of a stand mixer, or in a large bowl using a hand mixer, beat the butter, oil, and sugar for about 3 minutes, until creamy and lightened in color.
Add the eggs, vanilla extract and mix until combined.
Add the sour cream and mix.
Then, add the flour mixture and mix until incorporated. I like to start with the mixer, but then finish with a spatula to avoid over mixing the batter.
Spread about 1/3 of the cake batter on the bottom of the prepared pan. Set it aside.
Now, mix half of the blueberries with the remaining cake batter. We do this to prevent all the blueberries from going right to the bottom of the cake when we bake it.
Pour the batter in the cake pan.
Top with the remaining blueberries.
Then sprinkle the streusel mixture on top of the blueberries evenly. If it got clumped up together while in the fridge, crumble it up with your fingers before spreading it.

Baking:

Bake the cake in pre-heated oven for 55 to 65 minutes. If the crumble is browning too much towards the end, and the center is not yet cooked, cover it with a piece of aluminum foil.
You will know the cake is done baking when you touch the top of the cake and doesn’t feel soft or jiggly in the center underneath the crumble layer. Also insert a toothpick in the cake, and should come out clean, without any gooey batter attached.
Let the cake cool down for about 30 min to 1 hour before serving.

Glaze:

To make the glaze, beat the cream cheese, butter, powdered sugar, and 1 tbsp of milk using a hand mixer. You can also use a whisk as long as you can vigorously whisk the mixture.
Once the glaze is smooth, it’s ready. If you notice the glaze is too thick, add the remaining milk, so you are able to drizzle it over the cake.

Tips & Notes:

Don’t over mix the batter once you add the flour in, over mixing can make the batter dry or tough.
Make sure the ingredients are at room temperature, the butter, eggs, sour cream.
Don’t over bake the cake, but also take care not to under bake. The cake should be browned around the edges and the top, and a toothpick inserted in the cake should come off clean. When you touch the top of the cake, it shouldn’t feel like the middle is jiggly or soft.
Blueberries: they can be either frozen or fresh. You can substitute for other berries, such as chopped strawberries, or raspberries, or even cherries as well.
Sour cream: the sour cream can be substituted for yogurt, but the cake will lose a bit of its richness, probably not noticeably enough though.
Lemon glaze: to make a lemon glaze, substitute the milk for lemon, and add lemon zest to the glaze.
Oil: any vegetable, canola, avocado, or even olive oil will do. If you don’t want to use oil, simply substitute for butter instead.
Store the cake in a sealed container without the glaze at room temperature for up to 2 days, or up to 5 days in the fridge. If you drizzle the glaze over the cake, it has to be stored in the fridge, because of the cream cheese.
Once the cake has been stored in the fridge, it has to come to room temperature before being served.
The cake can also be stored in the freezer. Wrap it tightly with plastic wrap, and place it in an air-tight container. 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.