Blueberry Coffee Cake

Prep Time: 30 Min

all-purpose flour granulated and brown sugar unsalted butter blueberries baking powder and soda salt cinnamon vegetable oil eggs pure vanilla extract sour cream cream cheese powdered sugar milk

Cook Time: 1 hour


White Scribbled Underline

To make the streusel topping, mix the flour, brown and granulated sugars with the butter. Use a fork, or a pastry cutter to work the butter into the dry ingredients. You should end up with a crumbly mixture. Place the crumble in the fridge while you make the batter.

To make the cake, whisk the dry ingredients together: the flour, baking powder, baking soda, salt, and cinnamon. Beat the butter, sugar, and oil. Once incorporated into a fluffy mixture, add the eggs and the vanilla. Add the sour cream and mix.

Next, add the flour mixture to the bowl. Be careful, you don’t want to over mix the batter with the mixer, because the cake can end up dry. The batter will be super thick.

When assembling the cake, make a base for the cake, so the blueberries don’t sink all the way to the bottom.

Mix the fresh blueberries with a bit of flour. Then add half of the blueberry/flour mixture to the remaining batter. Stir very briefly just to combine.on’t sink all the way to the bottom.

Spread the crumb topping evenly on top of the blueberries. Bake the cake for about 1 hour. Make a simple cream cheese drizzle to top the cake.

The final product

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