Blueberry Coffee Cake
Ingredients
**Streusel:**
- – 1 cup all-purpose flour 4.5 oz
- – 1/3 cup granulated sugar 2.25 oz
- – 1/3 cup brown sugar 2.5 oz
- – 1/2 cup unsalted butter room temperature (4 oz)
**Blueberries:**
- – 1 1/2 cups blueberries fresh or frozen (10 oz)
- – 2 tsp all-purpose flour
**Coffee Cake:**
- – 2 cups all-purpose flour 8.5 oz
- – 1 tsp baking powder
- – 1/4 tsp baking soda
- – 1/4 tsp salt
- – 1/4 tsp cinnamon
- – 6 tbsp unsalted butter room temperature (3 oz)
- – 2 tbsp vegetable oil 1 oz
- – 1 cup granulated sugar 7 oz
- – 2 large eggs room temperature
- – 1 tsp pure vanilla extract
- – 1 cup sour cream 8 oz
**Glaze:**
- – 1/4 cup cream cheese room temperature (2 oz)
- – 1 tbsp unsalted butter 0.5 oz
- – 1/4 cup powdered sugar 1 oz
- – 1-3 tbsp milk
Instructions
**Streusel:**
- Combine flour, granulated sugar, and brown sugar in a bowl.
- Cut the butter into small cubes, then mix with the flour and sugar until crumbly.
- Place in the fridge while you prepare the cake batter.
**Blueberries:**
- Toss blueberries with 2 tsp of flour. Set aside.
**Coffee Cake:**
- Preheat the oven to 350°F. Line an 8” deep springform pan with parchment paper and spray with oil.
- In a bowl, whisk together 2 cups of flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl or stand mixer, beat butter, oil, and sugar until creamy and light (about 3 minutes).
- Add eggs and vanilla extract, mix until combined.
- Mix in the sour cream.
- Gradually add the flour mixture, mixing until just incorporated. Finish with a spatula to avoid overmixing.
- Spread 1/3 of the batter in the prepared pan.
- Fold half of the blueberries into the remaining batter, then pour into the pan.
- Sprinkle the remaining blueberries on top, followed by the streusel.
- Bake for 55-65 minutes, covering with foil if the streusel browns too quickly. The cake is done when the center is set and a toothpick comes out clean.
- Cool for 30 minutes to 1 hour before serving.
**Glaze:**
- Beat cream cheese, butter, powdered sugar, and 1 tbsp milk until smooth. Add more milk if needed to achieve a drizzle consistency.
- Drizzle over the cooled cake.
### Storage
- – **Room Temperature:** Store without glaze in an airtight container for up to 2 days.
- – **Refrigerator:** With glaze, store in the fridge for up to 5 days. Bring to room temperature before serving.
- – **Freezer:** Wrap tightly in plastic wrap and an airtight container for up to 2 months. Thaw in the fridge overnight, then bring to room temperature before serving.
Notes
- **Blueberries:** Fresh or frozen work well. You can also substitute other berries.
- **Sour Cream:** Can be substituted with yogurt.
- **Lemon Glaze:** Use lemon juice and zest instead of milk for a lemon-flavored glaze.
- **Oil:** Any vegetable, canola, avocado, or olive oil will do. You can substitute with butter if preferred.