This buttery, and tender, blueberry streusel coffee cake is packed with flavour. Filled with ripe blueberries in every bite, and topped with a cinnamon streusel that is the perfect compliment of flavour and crunch, are why this pillowy cake a must bake.
This blueberry coffee cake is the perfect recipe, and great any time of year. But when local blueberries are in season it really is the perfect time to make it. This homemade coffee cake is another family favourite, this moist cake will be devoured quickly wherever you bring it. The streusel topping gives just the right amount of texture, and flavour, to enhance the juicy blueberries and its great for brunch, breakfast, or even a late night snack.
HOW TO MAKE BLUEBERRY STREUSEL COFFEE CAKE
To make the coffee cake is really simple, I like to start by preparing my 9×13 pan, washing and drying the blueberries, and preheating the oven. Once that is done make the streusel for the top of the cake, that way you can keep it in the fridge and it will be nice and cold for sprinkling on top of the prepared coffee cake.
To make the streusel place the brown sugar, flour, ground cinnamon, and salt into a bowl then whisk to combine. Then grate the cold butter into the flour mixture. Use your fingers, or a fork, to rub the butter into the dry ingredients until it reaches a crumbly texture. But it should also hold together when pressed. Place in fridge until it is time to use.
To make the coffee cake batter mix the flour, baking powder, and salt together then set aside.
In the bowl of a stand mixer, or with an electric hand held mixer, add the butter and granulated sugar. Mix on high speed until the mixture is fluffy and lightened in colour, about 3 minutes. Then add the eggs, vanilla, and lemon zest and mix on high speed until well combined and lightened in colour.
Now get the bowl with the dry ingredients and gradually add some of the flour to the bowl on the stand mixer and stir until just combined. Next add some of the milk, mixing until just combined. Continue this alternating process until all the flour and milk has been added, just do not over mix.
Once all the milk and flour has been added pour the prepared blueberries into the batter. Use a rubber spatula to gently fold the blueberries evenly throughout the batter.
Pour the cake batter into the prepared 9×13 pan, then take the streusel from the fridge and evenly sprinkle it over the top of the prepared cake.
Place the cake into the preheated oven to bake for 45-50 minutes, cake should be golden brown around the edges.
Once the cake has finished baking, and your house smells delicious, remove from the oven and allow to cool for about 15-20 minutes before slicing and serving.
This cake will stay fresh, covered, at room temperature for a few days. This cake can also easily be frozen, once the cake has cooled completely just remove from the pan and wrap in aluminum foil, and then place in plastic wrap or a freezer bag. It will last a few months in the freezer, just remove to thaw the night before you wish to serve it.
Blueberry Streusel Coffee Cake
- 1/3 cup brown sugar
- 1/2 cup ap flour
- 1½ tsp ground cinnamon
- 1/2 tsp salt
- 1/4 cup butter cold and grated (or cubed)
For the Cake
- 2 cups ap flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup butter softened
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tsp. vanilla extract
- 2 tsp. lemon zest
- 1/2 cup whole milk
- 2 cups blueberries
- In a small bowl add the flour, sugar, cinnamon, and salt then stir to combine.
- Add the cold grated, or cubed, butter to the flour mixture then use your fingers to work the butter evenly into the dry ingredients.
- Once it becomes crumbly, but holds together when pressed, the streusel is ready. Set in the fridge to chill while preparing the cake.
- Preheat the oven to 375 degrees and prepare a 9×13 pan by greasing the bottom and sides with butter, or a non-stick spray. Then set aside.
- In a bowl add the flour, baking powder, and salt, then whisk to combine. Set aside.
- In the bowl of a stand mixer, or using electric hand mixer, add the granulated sugar and the butter. Mix on high speed for about 2 minutes, until the mixture has lightened in colour and is fluffy.
- Next add the eggs, vanilla, and lemon zest to the bowl of the stand mixer and mix on high speed until everything is well combined.
- Now gradually add some of the flour mixture, then beat on medium low until just combined. Then add some of the milk, again beating on medium low until just combined. Repeat this alternating process until all the flour and milk has been added into the cake batter, just do not over mix.
- Finally add the cleaned blueberries to the cake batter then use a rubber spatula to gently fold the blueberries evenly throughout the cake.
- Pour the cake batter into the preapred 9×13 pan, and spread into an even layer. Finally get the streusel that has been chilling and sprinkle it evenly over the top of the cake.
- Place the cake into the preheated oven to bake for 45-50 minutes, until the edges are golden brown. Remove from the oven and place onto a wired rack to cool, about 20 minutes, before slicing and serving.