Blueberry Coffee Cake
Blueberry coffee cake is a classic breakfast recipe everyone should be able to make.
Servings: 9 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 8 tablespoons unsalted butter softened to room temperature
- 2/3 cup granulated sugar
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups fresh blueberries washed and patted dry
- 1 tablespoon all-purpose flour
For the streusel
- 1/3 cup all-purpose flour
- 2 tablespoons brown sugar
- 2 tablespoons granulated sugar
- Pinch fine sea salt
- 2 tablespoons cold butter cut into chunks
Instructions
- Preheat oven to 350°F and line a 9x9-inch square cake pan with parchment paper, or coat lightly with nonstick spray.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.1 1/2 cups all-purpose flour, 1 teaspoons baking powder, 1/2 teaspoon fine sea salt, 1/2 teaspoon baking soda
- In a large bowl, cream together softened butter and granulated sugar until fluffy, then beat in sour cream, eggs, and vanilla until smooth. Add the dry ingredients, mixing until just incorporated.8 tablespoons unsalted butter, 1 cup sour cream, 2 large eggs, 1 teaspoon pure vanilla extract, 2/3 cup granulated sugar
- Toss the blueberries with a bit of flour. Fold the blueberries into the batter, then spread into the prepared pan.2 cups fresh blueberries, 1 tablespoon all-purpose flour
- To make the streusel, in a small bowl combine flour, brown sugar, granulated sugar, and salt. Cut in butter using a fork until mixture forms large crumbs. Scatter evenly over the top of the batter.1/3 cup all-purpose flour, 2 tablespoons brown sugar, 2 tablespoons granulated sugar, Pinch fine sea salt, 2 tablespoons cold butter
- Bake for 30-35 minutes or until golden brown and a toothpick inserted into the center comes out clean.
