Blueberry Coffee Cake Recipe
Blueberry Coffee Cake is one of my all time favorite breakfast cakes. A classic coffee cake is filled with juicy blueberries and a cardamom spiced streusel topping and powdered sugar. Enjoy it paired with a Horchata Coffee for breakfast!
Servings: 8
Cost: $10
Equipment
- 1 9x9-inch baking pan Lined with parchment paper
- 2 Medium bowls
Ingredients
Spiced Streusel Topping:
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground cardamom
- 8 tablespoons unsalted butter melted
- 1 1/3 cups all-purpose flour
Coffee Cake:
- 2 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon sea salt
- 8 tablespoons butter at room temperature
- 3/4 cups granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1 cup Greek yogurt
- 1 teaspoon pure vanilla extract
- 1 1/2 cups fresh blueberries
Instructions
- Preheat the oven to 350F. Spray and line a 9 x 9-inch circular or square baking pan so that the parchment paper has extra flaps coming off the sides. This way you’ll be able to lift the cake out of the pan. You can also use a spring-form pan. Just makes sure it’s about 3-inches up the sides because this guy rises a bit.
To Make the Streusel:
- In a medium bowl, combine the sugars, spices, butter and flour. The mixture will be clumpy and moist. Set it aside.
To Make the Cake:
- In a medium bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, cardamom and salt. In the bowl of a stand-up mixer, with the paddle attachment, add the butter and sugars; beat until light and fluffy, about 3 minutes. Add the eggs and beat until incorporated. Next, add the yogurt and vanilla. Add the dry ingredients, in two batches, until barely combined.
- Pour the batter into the prepared baking pan, smoothing out the top so it’s nice and even. Add the blueberries to the top and spread them out so they’re in one even layer. Top the blueberries with the streusel topping. Transfer to the oven to bake for 40 to 45 minutes, until a skewer comes out clean when inserted into the center.
Notes
Tips and Tricks
- Use full fat dairy! I use greek yogurt in this recipe but you could also use sour cream. Just make sure that it’s full fat or as close as you can get to that, it’s what gives this coffee cake that classic tight crumb.
- Use whatever berries you want. I used blueberries but raspberries and blackberries would also be good! Just make sure it’s a nice single layer as too much would lead to extra juices.
- Parchment Sling! The parchment sling with the pan is very important, it allows you to lift out the cake of the pan for easy presentation and serving.
- To Freeze: I like to do it in individual pieces so you can thaw and eat a little bit at a time. Just cut up the cooled cake, wrap each piece in a couple layers of plastic wrap then place in a zip-top bag and place in the freezer. It’ll keep for up to 3 months. When you’re ready to eat just let it thaw on the counter and eat immediately.
Nutrition
Calories: 340kcal | Carbohydrates: 43g | Protein: 3g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 34mg | Sodium: 30mg | Potassium: 35mg | Fiber: 21g | Sugar: 2g | Vitamin A: 43IU | Calcium: 89mg | Iron: 3mg
