Introduction to Blueberry Streusel Coffee Cake
As a busy mom, I know how precious time can be, especially when it comes to whipping up something delicious. That’s why I’m excited to share my Blueberry Streusel Coffee Cake recipe with you! This delightful cake is not just a treat for breakfast; it’s also perfect for dessert or a cozy afternoon snack. Imagine the aroma of fresh blueberries and buttery streusel wafting through your kitchen, inviting your loved ones to gather around the table. It’s a simple yet impressive dish that will make you feel like a culinary rockstar, even on the busiest of days!
Why You’ll Love This Blueberry Streusel Coffee Cake
This Blueberry Streusel Coffee Cake is a game-changer for busy days. It’s quick to prepare, taking just over an hour from start to finish. The combination of moist cake and crunchy streusel is simply irresistible. Plus, it’s versatile enough to serve at breakfast, brunch, or as a delightful dessert. Your family will love the burst of blueberries in every bite, making it a sweet way to brighten any day!
Ingredients for Blueberry Streusel Coffee Cake
Gathering the right ingredients is the first step to creating this delightful Blueberry Streusel Coffee Cake. Here’s what you’ll need:
- All-purpose flour: This is the backbone of your cake, providing structure and texture.
- Baking powder: A leavening agent that helps the cake rise, making it light and fluffy.
- Baking soda: Works alongside baking powder to ensure a perfect rise.
- Salt: Just a pinch enhances the flavors and balances the sweetness.
- Unsalted butter: Adds richness and moisture; make sure it’s softened for easy mixing.
- Granulated sugar: Sweetens the cake and contributes to its tender crumb.
- Eggs: They bind the ingredients together and add moisture and richness.
- Vanilla extract: A splash of this adds a warm, inviting flavor to the cake.
- Sour cream (or plain Greek yogurt): This ingredient keeps the cake moist and adds a slight tang.
- Blueberries: Fresh or frozen, these juicy gems are the star of the show, bursting with flavor.
- For the streusel:
- All-purpose flour: Again, this helps create that crumbly topping.
- Brown sugar: Adds a deep, caramel-like sweetness to the streusel.
- Ground cinnamon: A warm spice that complements the blueberries beautifully.
- Cold unsalted butter: Cubed and mixed in to create that delightful crumbly texture.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy baking!
How to Make Blueberry Streusel Coffee Cake
Prepare the Streusel Topping
Let’s start with the streusel topping, which adds that irresistible crunch. In a small bowl, combine the flour, brown sugar, and ground cinnamon. Then, add the cold, cubed butter. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs. This step is crucial for achieving that delightful texture. Once done, set it aside while you prepare the cake batter. Trust me, the aroma of cinnamon will make your kitchen feel like a cozy café!
Preheat the Oven and Prepare the Pan
Preheating your oven to 350°F (175°C) is essential for even baking. While it heats up, grease a 9-inch round or square baking pan. This ensures your Blueberry Streusel Coffee Cake won’t stick, making it easier to serve. A well-prepared pan is the first step to a perfect cake!
Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step is important because it evenly distributes the leavening agents throughout the flour. A well-mixed dry mixture helps your cake rise beautifully, giving it that light and fluffy texture we all love.
Cream the Butter and Sugar
Now, let’s cream the softened butter and granulated sugar together in a large mixing bowl. Using an electric mixer, beat them on medium speed for about 3-4 minutes until the mixture is light and fluffy. This step is key to incorporating air into the batter, which helps the cake rise. You’ll know it’s ready when it looks pale and creamy. The sweet aroma of butter and sugar will fill your kitchen, making it hard to resist sneaking a taste!
Add Eggs and Vanilla
Next, add the eggs one at a time, mixing well after each addition. This helps to incorporate them fully into the batter. Then, add the vanilla extract, which adds a warm, inviting flavor. Mixing these ingredients well ensures a rich and moist cake.
Combine Dry Ingredients and Sour Cream
Now it’s time to alternate mixing in the dry ingredients and the sour cream. Start by adding about a third of the dry mixture, followed by half of the sour cream. Repeat this process, ending with the dry ingredients. Mix until just combined; overmixing can lead to a dense cake. The batter should be thick and creamy, with a hint of tang from the sour cream, making it incredibly moist.
Fold in the Blueberries
Gently fold in the blueberries, being careful not to crush them. If you’re using frozen blueberries, toss them in a tablespoon of flour first. This prevents them from sinking to the bottom of the cake. The vibrant color of the blueberries will make your batter look even more inviting. Each bite will be a burst of juicy goodness!
Pour and Smooth the Batter
Pour the batter into your prepared baking pan, using a spatula to smooth the top. This ensures an even bake and a beautiful presentation. The batter should fill the pan about two-thirds full, allowing room for rising. You’re almost there!
Add the Streusel Topping
Now, sprinkle the streusel topping evenly over the batter. Make sure to cover the entire surface for that perfect crunch in every bite. The contrast between the soft cake and the crispy streusel is what makes this Blueberry Streusel Coffee Cake so delightful!
Bake the Cake
Place the pan in the preheated oven and bake for 40-45 minutes. To check for doneness, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, your cake is ready. The top should be golden brown and inviting!
Cool and Serve
Once baked, let the cake cool in the pan for about 10 minutes. Then, transfer it to a cooling rack. This step is important to prevent sogginess. Serve warm or at room temperature, and enjoy the delightful flavors of your Blueberry Streusel Coffee Cake!
Tips for Success
- Use room temperature ingredients for better mixing and texture.
- Don’t overmix the batter; it should be just combined for a light cake.
- For extra flavor, add a teaspoon of lemon zest to the batter.
- Store leftovers in an airtight container to keep them fresh.
- Serve with a dollop of whipped cream for an indulgent treat!
Equipment Needed
- Mixing bowls: A set of various sizes is handy; you can use any large bowl if needed.
- Electric mixer: A hand mixer works great, but a stand mixer is even better for creaming.
- Baking pan: A 9-inch round or square pan is ideal; a glass dish can also work.
- Spatula: A rubber spatula is perfect for folding and smoothing the batter.
- Whisk: Essential for mixing dry ingredients; a fork can be a good substitute.
Variations
- Nutty Delight: Add 1/2 cup of chopped walnuts or pecans to the batter for a crunchy texture.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend for a delicious gluten-free treat.
- Vegan Twist: Replace eggs with flax eggs and use plant-based yogurt for a vegan-friendly version.
- Spiced Up: Incorporate a pinch of nutmeg or cardamom for an extra layer of flavor.
- Fruit Fusion: Mix in other berries like raspberries or blackberries for a colorful twist.
Serving Suggestions
- Pair your Blueberry Streusel Coffee Cake with a hot cup of coffee or tea for a cozy experience.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert.
- Garnish with fresh blueberries and a sprinkle of powdered sugar for an elegant touch.
- Enjoy it alongside a fresh fruit salad for a refreshing breakfast or brunch option.
FAQs about Blueberry Streusel Coffee Cake
Can I use frozen blueberries in this recipe?
Absolutely! You can use frozen blueberries without thawing them. Just toss them in a tablespoon of flour before folding them into the batter. This helps prevent them from sinking to the bottom of your Blueberry Streusel Coffee Cake.
How should I store leftovers?
Store any leftover Blueberry Streusel Coffee Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, consider refrigerating it for up to a week. Just make sure to let it come to room temperature before serving!
Can I make this cake ahead of time?
Yes! You can prepare the batter a day in advance and store it in the fridge. Just remember to add the streusel topping right before baking. This way, you’ll have a fresh cake ready to go when you need it!
What can I serve with Blueberry Streusel Coffee Cake?
This cake pairs wonderfully with a hot cup of coffee or tea. You can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert experience.
Can I substitute sour cream with something else?
Yes! If you don’t have sour cream on hand, plain Greek yogurt works as a great substitute. It will keep your cake moist and add a lovely tang, just like sour cream does.
Final Thoughts
Making this Blueberry Streusel Coffee Cake is more than just baking; it’s about creating moments of joy. The delightful aroma that fills your kitchen, the anticipation as it bakes, and the smiles around the table when you serve it are all part of the experience. Whether it’s a busy weekday breakfast or a special weekend treat, this cake brings warmth and happiness to any occasion. I hope you enjoy every bite as much as I do, and that it becomes a cherished recipe in your home, just like it has in mine!
Print
Blueberry Streusel Coffee Cake
- Total Time: 1 hour 5 minutes
- Yield: 8-10 servings 1x
- Diet: Vegetarian
Description
As a busy mom, I know how precious time can be, especially when it comes to whipping up something delicious. That’s why I’m excited to share my Blueberry Streusel Coffee Cake recipe with you! This delightful cake is not just a treat for breakfast; it’s also perfect for dessert or a cozy afternoon snack.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream (or plain Greek yogurt)
- 1 1/2 cups fresh or frozen blueberries (no need to thaw if frozen)
- 1/3 cup all-purpose flour (for streusel)
- 1/3 cup brown sugar (for streusel)
- 1/2 teaspoon ground cinnamon (for streusel)
- 1/4 cup unsalted butter, cold and cubed (for streusel)
Instructions
- Prepare the streusel topping: In a small bowl, mix together the flour, brown sugar, and cinnamon. Add the cold cubed butter and use a pastry cutter (or your hands) to combine until the mixture forms coarse crumbs. Set aside.
- Preheat your oven to 350°F (175°C) and grease a 9-inch round or square baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Gradually mix in the dry ingredients and the sour cream, alternating between the two, beginning and ending with the dry mixture. Mix until just combined—don’t overmix!
- Gently fold the blueberries into the batter. If using frozen blueberries, toss them in a tablespoon of flour before folding to prevent them from sinking.
- Pour the batter into your prepared baking pan and smooth the top with a spatula.
- Sprinkle the streusel topping evenly over the cake batter.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack. Serve warm or at room temperature.
Notes
- This cake is best served warm, straight out of the oven.
- Pair with a hot cup of coffee or tea for a delightful experience.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
