Blueberry Coffee Cake
This is the best Blueberry Coffee Cake! It has a delicious moist vanilla cake filled with juicy blueberries that are scattered throughout the cake, providing bursts of natural sweetness. The crumble streusel topping gives a perfect contrast of textures with its delicious crunch and the lemon glaze gives a wonderful zesty finish. Serve it with a cup of coffee or tea for a cosy treat at home or for any gathering.
Ingredients
CRUMBLE
- 120 g all-purpose flour
- 100 g granulated sugar
- 100 g dark brown sugar
- 1 teaspoon cinnamon
- 90 g butter room temperature
BLUEBERRY CAKE
- 220 g all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- 85 g butter room temperature
- 150 g granulated sugar
- 2 large eggs room temperature
- 1 tablespoon lemon zest zest of about 1 lemon
- 150 g sour cream 14-18% room temperature
- 25 g vegetable oil room temperature
- 1 teaspoon vanilla extract
- 200 g blueberries (I prefer fresh but you can use both fresh or frozen blueberries)
- 2 teaspoon cornstarch
LEMON GLAZE
- 60 g powdered sugar
- 1 teaspoon lemon juice
- ½ teaspoon vanilla extract
- ½ teaspoon sour cream 14-18% to thicken the glaze
Instructions
CRUMBLE
- For the crumble, add all of the ingredients to a bowl and mix it together, either by hand using a fork or with an electric mixer, until a crumble structure and there is no dry flour left. Set it aside while preparing the cake.120 g all-purpose flour, 100 g granulated sugar, 100 g dark brown sugar, 1 teaspoon cinnamon, 90 g butter
BLUEBERRY CAKE
- Preheat the oven at 175ºC/350ºF conventional oven and prepare a 23 cm/9-inch springform with parchment paper.
- Sift together the all-purpose flour, baking powder and salt. Give it a whisk to make sure everything has been combined and set it aside.220 g all-purpose flour, 1 ½ teaspoon baking powder, ¼ teaspoon salt
- In a large bowl using an electric hand mixer or in a bowl of a stand mixer, using the paddle attachment, add the butter, and granulated sugar and mix it on high speed for 3 minutes.85 g butter, 150 g granulated sugar
- Add the eggs one at a time into the mixture, and on low speed mix until combined.2 large eggs
- Continue by adding half the dry ingredients, on low speed, mixing until just combined.
- Then add the lemon zest, sour cream, vegetable oil, vanilla extract and mix until just combined. Then add the other half of the dry ingredients and mix until combined.1 tablespoon lemon zest, 150 g sour cream 14-18%, 25 g vegetable oil, 1 teaspoon vanilla extract
- If using fresh blueberries, clean and dry the blueberries. In a small bowl toss the blueberries in the cornstarch. Add half of them into the cake batter, and gently fold them in, using a rubber spatula.200 g blueberries, 2 teaspoon cornstarch
- Add the cake batter into the prepared pan and even it out. Top it with the remaining blueberries and finish with add the crumble topping.
- Bake it for 45-50 minutes or until cake tester comes out clean. Once baked let the cake cool down. After 10 minutes, gently drag a thin knife along the edge of the cake to release the cake from the springform. Let it cool down completely on a wire rack.
LEMON GLAZE
- Once cooled down and ready to serve, stir together all of the ingredients for the glaze until smooth. Drizzle it over the cake and it’s ready to be enjoyed.60 g powdered sugar, 1 teaspoon lemon juice, ½ teaspoon vanilla extract, ½ teaspoon sour cream 14-18%
Nutrition
Calories: 407kcalCarbohydrates: 59gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 66mgSodium: 216mgPotassium: 86mgFiber: 1gSugar: 36gVitamin A: 492IUVitamin C: 3mgCalcium: 63mgIron: 2mg
Tried this recipe?Let us know how it was!