Blueberry Coffee Cake-
This blueberry coffee cake is so moist yet soft and airy loaded with blueberries and topped with a crumbly streusel. It’s the perfect recipe for brunch, dessert, or breakfast. This recipe reminds me of a Blueberry Muffin recipe, except it’s in cake form.
How to make Blueberry Cake-
Prepare the cake:
Preheat the oven to 375°F. Line a 7″x11″ baking sheet with parchment paper and spray with baking spray or butter. In a bowl, cream together the butter and sugar. Then add the sour cream, vanilla, eggs, lemon juice. Mix until combined.Add in the sifted flour, baking powder, and salt. Mix to combine.In a small bowl, toss the blueberries and 1 tsp flour together. Fold carefully into the cake batter.
Prepare streusel topping:
In a bowl, combine the flour, cubed butter, cinnamon, brown sugar, and granulated sugar until crumble forms.Pour the blueberry batter into the baking dish and top with the streusel crumb.Bake for 35-40 minutes until a toothpick comes out clean if inserted into the center of the cake.
Can I use Frozen Blueberries?
Yes, you can substitute the fresh blueberries for frozen. Don’t thaw the blueberries, add them to the cake batter frozen.
Can coffee Cake be Made in Advance?
Yes, this can cake be made in advance and taste wonderful. You can even slightly warm it before serving for the fresh out-of-oven taste!The cake will keep fresh for 2-3 days if covered and refrigerated.
What size pan do I use?
7”x11” pan– Bake 35-40 minutes.9” square pan– Bake 45-50 minutes.9” round pan– Bake 40-50 minutes.
I hope you give this blueberry cake recipe a try. Not only is it absolutely DELICIOUS, but it is also so simple and easy to make.
