Description
This Blueberry Coffee Cake is a delightful treat featuring fresh blueberries paired with a rich, buttery crumb topping. Easy to prepare, this cake is perfect for breakfast, brunch, or as a sweet afternoon snack. Its irresistible flavor and moist texture will make it a favorite for any homemade gathering.
Ingredients
Scale
- 10 tbsp unsalted butter, softened, plus more to grease the pan
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup plain Greek yogurt, or sour cream
- 1 1/2 cups blueberries, about 12 oz
- 3/4 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 tsp ground cinnamon
- pinch of salt
- 5 tbsp cold butter, cubed
Instructions
- Preheat your oven to 350°F and butter a 9-inch springform pan.
- In a stand mixer with a whisk attachment, beat the softened butter and granulated sugar on medium speed until combined; then increase to high speed for about 3 minutes until light and creamy.
- Beat in the eggs and vanilla extract, mixing on high speed for an additional minute, until the batter appears creamy and fluffy.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Add the flour mixture to the butter mixture in two additions, alternating with the Greek yogurt, mixing just until combined after each addition to avoid overmixing.
- Gently fold in the blueberries with a spatula to keep them mostly intact, and then spread the batter evenly in the prepared pan.
- For the crumb topping, combine the flour, packed brown sugar, cinnamon, and a pinch of salt in a small bowl. Add the cold, cubed butter and work it in with your fingers until the mixture becomes crumbly with small buttery clumps. Sprinkle the crumb topping over the batter evenly.
- Bake for 1 hour or until the top is golden brown and a toothpick inserted in the center comes out clean. Allow the cake to rest in the springform pan for 15 minutes before transferring to a cake plate. Serve warm or at room temperature.
Notes
Use fresh blueberries for the best flavor, though frozen can be used in a pinch.
Make sure the butter is softened for easier creaming with the sugar.
This cake can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 305
- Sugar: 20g
- Sodium: 260mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg