Streusel-Topped Blueberry Coffee Cake
published Now
No offense to bacon and eggs, but I firmly believe cake is the ultimate breakfast fare. Specifically, I’m partial to this moist and tender coffee cake, which is stained purple from juicy blueberries and capped with a sweet cinnamon streusel. Here, I’ll show you how to prep it in advance, so you can enjoy a lazy morning and a warm slice of cake.
The Best Way to Keep Blueberries from Sinking
Adding mounds of juicy blueberries to a breakfast cake is a no-brainer, but preventing them from sinking is where things can get tricky. Here, the thick batter helps suspend them throughout the cake, but to be sure there’s plenty that peak through the streusel, I like to add an additional layer on top of the batter before baking ; 1/2 cup is all you need.
Buy NowHow to Make Blueberry Coffee Cake in Advance
If you don’t want to wake up and get straight to work in the kitchen, there are two ways you can prep this cake in advance.
- Measure and mix the wet, dry, and streusel ingredients. You’ll want to store the bowls of wet ingredients and streusel in the refrigerator, but you can leave the bowl of dry ingredients on the counter overnight. You can also combine the sugars in the bowl of the stand mixer with the butter and leave this out, too. When you’re ready to bake, simply mix up all the pre-measured components.
- Bake it off entirely the night before. If you go this route, let the cake cool completely before wrapping it in plastic, which will help keep it fresh and ensure the streusel stays crisp and crumbly. In the morning, place in a 300°F oven for 10 to 15 minutes until warm but not hot.
This cake is best eaten within two days of baking, but you can enjoy it even longer by toasting a slice and slathering it with salted butter.
Comments 0 RatingsStreusel-Topped Blueberry Coffee Cake
Yield Serves 9
Prep time 30 minutes
Cook time 50 minutes to 1 hour
- shellfish-free
- kidney-friendly
- fish-free
- alcohol-free
- low-potassium
- vegetarian
- peanut-free
- pork-free
- pescatarian
- tree-nut-free
- soy-free
- red-meat-free
- Calories 375
- Fat 17.6 g (27.1%)
- Saturated 10.6 g (53.1%)
- Carbs 50.4 g (16.8%)
- Fiber 1.6 g (6.4%)
- Sugars 27.1 g
- Protein 4.6 g (9.2%)
- Sodium 265.5 mg (11.1%)
Ingredients
For the cake:
- 6 tablespoons
(3/4 stick) unsalted butter
-
Cooking spray
- 1 1/2 cups
all-purpose flour
- 2 teaspoons
baking powder
- 1/2 teaspoon
kosher salt
- 1/4 cup
whole or 2% milk
- 1
large egg
- 3/4 cup
sour cream
- 1 tablespoon
vanilla extract
- 1/2 cup
packed light brown sugar
- 1 1/2 cups
fresh or frozen blueberries (do not thaw), divided
For the streusel topping:
- 4 tablespoons
(1/2 stick) unsalted butter
- 1
medium lemon
- 1/2 cup
all-purpose flour
- 1/4 cup
granulated sugar
- 1/4 cup
packed light brown sugar
- 1/2 teaspoon
ground cinnamon
- 1/4 teaspoon
kosher salt
Instructions
-
Cut 6 tablespoons unsalted butter into small cubes, then place in a stand mixer and let sit at room temperature to soften. (Alternatively, place in a large bowl if using an electric hand mixer.) Meanwhile, arrange a rack in the middle of the oven and heat the oven to 350°F. Line an 8-inch square baking pan with two overlapping sheets of parchment paper so that it hangs off all four sides and forms a sling. Coat the corners of the pan not covered with the parchment with cooking spray. Prepare the streusel.
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Make the streusel. Place 4 tablespoons unsalted butter in a medium microwave-safe bowl and microwave in 15-second bursts until completely melted, about 45 seconds total. (Alternatively, melt in a small saucepan over medium-low heat.)
-
Finely grate the zest of 1 medium lemon (about 1 tablespoon). Reserve the zested lemon for the cake. Add the zest, 1/2 cup all-purpose flour, 1/4 cup granulated sugar, 1/4 cup packed light brown sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon kosher salt to the melted butter and stir with a fork until evenly moistened and a variety of crumb sizes form. Do not mix into a paste of uniform consistency. Refrigerate until the butter firms up, at least 10 minutes. Meanwhile, make the cake.
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Make the cake. Place 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon baking soda in a medium bowl and whisk to combine.
-
Place 1/4 cup whole milk, 1 large egg, 3/4 cup sour cream, 1 tablespoon vanilla extract, and the juice of the zested lemon (about 2 tablespoons) in a large liquid measuring cup or bowl and whisk to combine.
-
Add 1/2 cup granulated sugar and 1/2 cup packed light brown sugar to the butter in the stand mixer. Beat with the paddle attachment on medium speed until lightened in color, about 7 minutes. With the mixer on low speed, add half of the flour mixture and beat until mostly incorporated. Add the milk mixture and beat until just combined. Scrape down the sides and bottom of the bowl.
-
Return the mixer to low speed, add the remaining flour mixture, and beat until just combined. Stop the mixer, add 1 cup of the blueberries, and fold in by hand with a rubber spatula.
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Transfer the batter to the prepared baking pan and smooth the top. Sprinkle the remaining 1/2 cup blueberries evenly onto the batter. Crumble the chilled streusel evenly over the top.
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Bake until the cake is lightly browned and a toothpick inserted into the center comes out clean, 50 to 60 minutes. Place the pan on a wire rack and cool for 15 minutes. Grasping the excess parchment, lift the cake out of the baking dish and set it on the rack. Let cool completely. Transfer the cake to a cutting board, cut into squares, and serve.
Recipe Notes
Storage: Tightly wrap in plastic wrap and keep at room temperature for up to 2 days.
Patty Catalano
Contributor
Patty is a freelance recipe developer who worked as Alton Brown’s Research Coordinator & Podcast Producer and in the Oxmoor House test kitchen. She loves maple syrup, coffee and board games. Patty lives in Atlanta with her husband and two children.
Source : food
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